Aloo Moong Masala

I watched Saif and Kareena starrer Qurban tonight for the first time. I didn't know any college staff room could be so empty to allow two love stricken professors share cozy moments with each other so much as kissing without catching any notice or picking on gossip until I watched this movie. Truly, some unreal things happen only in hindi movies. Besides Tashan, if any movie that has Kareena looking so haggard and sickly that no pads or make up is able to hide, Qurban has to be named first. I wonder what got on her to shed pounds in pursuit of size zero feat compromising her healthy glowing look. Her ravishing sexy avatar in Kabhi Khushi Kabhi Gam comes as no match with the pale and languid complexion she has developed during the filming of Tashan.

 

Aloo Moong Masala is another variation of Egg Tadka Dal and Chicken Tadka Dal prepared with the same old whole green moong lentil, my favourite among all dals. This time I have made it with chunks of mashed potatoes and spices, an ultimate lentil concoction to be had with roti or chapati. I love this dal so much that I don't need any other accompaniment. Just a bowl of this dal topped with a sprinkling of lemon juice suffices to make a fulfilling meal for me.

Ingredients:                                         Cooking time: 40 minutes ü  2 1/2 cups of whole green moong dal or green gram ü  2 large potatoes (chopped) ü  1 onion (julienned) ü  1 tsp ginger paste ü  4-5 green chillies (chopped) ü  1 tsp turmeric powder ü  1 tsp cumin powder ü  1 tsp coriander powder ü  1 tsp kashmiri red mirch ü  Salt to taste ü  1 tsp sugar ü  1/2 tsp cumin seeds ü  1 tsp hing powder ü  1 tsp garam masala powder ü  Coriander leaves for garnishing (chopped) ü  White oil for cooking ü  Ghee (optional) Method: 1) Soak moong lentil for 4-5 hours. Then pressure cook them for one whistle or boil them in microwave for 15 minutes. (Timing for the lentil to get boiled varies from one microwave to another.) 2) Boil the potatoes and then chop them roughly. Mash few pieces. Heat oil in a wok. When oil turns hot, add cumin seeds and hing powder. Allow them to crackle. 3) Add onion and fry till translucent. Add ginger paste, green chillies, turmeric powder, kashmiri red mirch, cumin powder and coriander powder. Add 1/4 cup of water. Sauté the spices for 3 minutes. 4) Add mashed and chopped potatoes. Stir in to mix all the ingredients properly. Add 1 cup of water to keep the moist in. Add moong lentil, salt and sugar. Thoroughly mix in with a spatula. 5) Sprinkle garam masala powder and add ghee. Give a good stir to incorporate the new additions. 6) Garnish with coriander leaves and serve hot with roti or chapati.