Moong dal, one of the most loved lentils in Indian cuisine, holds a special place in Gujarati kitchens. Known for its versatility, it can be cooked in a variety of ways to suit every palate. One of the most delightful ways to enjoy this humble ingredient is by preparing Sour Moong, a tangy and flavorful dish that tantalizes the taste buds. This recipe combines the natural goodness of moong dal with the sourness of tamarind, the heat of spices, and the sweetness that Gujaratis are famous for in their cuisine.
Ingredients
- Moong Dal (Yellow Split Lentils) – 1 cup
- Tamarind Paste – 1.5 tablespoons (or more, based on preference)
- Oil – 1 tablespoon
- Cumin Seeds – 1 teaspoon
- Mustard Seeds – 1 teaspoon
- Hing (Asafoetida) – A pinch
- Green Chilies – 2, slit
- Ginger – 1-inch piece, finely chopped
- Turmeric Powder – ½ teaspoon
- Red Chili Powder – ½ teaspoon
- Jaggery – 1 tablespoon (adjust according to your sweetness preference)
- Salt – To taste
- Fresh Coriander Leaves – For garnishing
- Water – 3-4 cups (for cooking dal)
- Lemon Juice – 1 tablespoon (optional for extra sourness)
Preparation Method
- Cook the Moong Dal:
- Wash the moong dal thoroughly under running water.
- In a pressure cooker, add the moong dal along with 3-4 cups of water. Cook it for about 2-3 whistles or until it becomes soft and mushy. You can also cook it in a regular pot, but it will take longer.
- Prepare the Tempering (Tadka):
- Heat oil in a pan. Once the oil is hot, add the cumin seeds and mustard seeds. Let them splutter.
- Add a pinch of hing (asafoetida) to the hot oil, followed by the slit green chilies and chopped ginger. Saute for a minute until the ginger turns aromatic.
- Spices and Tamarind:
- Add turmeric powder and red chili powder to the tempering. Stir well to combine.
- Add the tamarind paste and mix it with the spices, allowing it to cook for a minute to release its sourness.
- Add the Dal:
- Once the dal is cooked, add it to the tempering along with the jaggery. Stir everything together and allow it to simmer for 5-10 minutes. The jaggery will balance the sourness of the tamarind with a touch of sweetness.
- If the dal is too thick, add some water to adjust the consistency to your liking. Let it simmer on low heat for another few minutes to blend the flavors well.
- Finishing Touch:
- Taste the dal and adjust the seasoning. If you prefer more sourness, add a little more tamarind or a squeeze of lemon juice.
- Garnish the sour moong dal with freshly chopped coriander leaves.
Serving Suggestions
Sour Moong can be enjoyed with steamed rice or chapati. The tangy and sweet flavors paired with the warmth of spices make it a perfect side dish to complement a traditional Gujarati meal. You can also serve it with khichdi or with a simple bowl of curd on the side.
Why Sour Moong is a Treasure of Taste
The magic of Sour Moong lies in its balance of flavors. The rich protein content of moong dal is enhanced by the tanginess of tamarind, which gives it a distinct taste that is both refreshing and satisfying. The addition of jaggery adds sweetness, creating a perfect harmony of taste that is typical of Gujarati cuisine, where sweet, salty, and sour flavors often come together in perfect unison.
Moreover, the dish is light, easy to digest, and packed with nutritional benefits, making it not only a culinary delight but also a healthy choice. The combination of spices and tamarind helps in digestion and is believed to have numerous health benefits, including boosting immunity and aiding in detoxification.
Sour Moong is indeed a treasure of taste, offering a delightful experience of Gujarati flavors with every bite. Whether enjoyed as part of a grand meal or as a simple comforting dish, it remains a beloved classic in Gujarati kitchens.
