Away from the monotony, I prepared an Awadhi style Moong dal to go with rotis. I used yellow moong that is lightly dry roasted before cooking and tempered with caramelized onions and mint leaves. I found the original recipe to be bland to my palate hence tweaked it to add some spice.
Moong Dal Awadhi Style Recipe
Preparation: 10 mts, Cooking: 30 mts
Serves 4-5 persons
1 small cup moong dal/split yellow dal/pesara pappu
1 1/2 tsps ginger-green chilli paste
1 onion, finely chopped
pinch of turmeric pwd
1/4 tsp cumin pwd (optional)
1/2 tsp red chilli pwd (optional)
pinch of garam masala (optional)
1 tomato, pureed
salt to taste
1 1/2 tbsps fresh cream/malai
1 tbsp ghee or oil
few fresh mint leaves
1 onion, finely sliced
1 Dry roast moong dal for 3 mts. Wash the dal and pressure cook with 2 cups of water, ginger-green chilli paste and chopped onions, till soft.
2 After pressure is off, remove lid. Mash the dal lightly and add tomato puree and cook for 5 mts. At this stage I added cumin pwd, red chilli pwd and garam masala pwd (not part of the original recipe though). Add malai and combine well and cook for another 3 mts.
3 Heat ghee in a vessel, add mint leaves and saute till crisp. Remove and in the same ghee, add sliced onions and saute till transparent. Add mint leaves and sliced onions to the dal and combine. Serve warm with rice or roits.