Ghari Moong Dal Saag | Thick Yellow Moong with Swiss Chard

This is s typical dal-saag recipe that you will find in North Indian kitchens. It is considered to be a very light and healthy dish and commonly cooked on hot summer afternoons. Dal-Saag is served with fresh hot phulkas (puffed rotis) which are rolled very thin, plain yogurt and cool refreshing summer salads. Such a meal is very light on the stomach and great for any appetite ruined by hot Delhi summers - think 40C (100F+)!

 

Ingredients:
3/4 cup dhuli moong (soaked for 1 hour)
3-4 cups swiss chard (chopped)
1 small onion, sliced
3-4 cloves garlic
1 tsp ginger, grated
2 green chilies, slit
1/8 tsp asafoetida
Salt to taste
1/2 tsp cumin
1/2 tsp turmeric
1 tsp cooking oil (canola)

Tarka | Tempering:
1 tsp ghee (clarified butter)
1/2 tsp zeera (cumin)
1/2 tsp redi chili powder

Method:

1. Pressure cook the moong dal with the turmeric and 1 1/4 cup water. Set aside.
2. Heat oil in a pan. Add the onions and garlic. Fry till transparent.
3. Add the cumin and the asafoetida. Let it brown. Next add the chilies, greens, and ginger. Stir well. 
4. Cook until the greens have wilted.
5. Pour the cooked moong dal into the prepared greens. 
6. Add salt to taste.
7. Prepare the tarka by heating the ghee in a small tarka pan/sauce pan.
8. Add the cumin. Turn off heat, and add the red chili powder.
9. Pour the tarka on the saag-dal.

Serve hot with chappatis and yogurt. Try this dal with Gajar Koshmbir or Fresh Garden Salad.
Moong Dal Saag is my contribution to MLA 24. Created by Susan of The Well-Seasoned Cook, it is hosted this month by Diana of A Little Bit of Spain in Iowa.

Vegan Substitute: Replace the ghee in the tarka with a teaspoon of canola or vegetable oil.

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