This is a dal not similar to the varn that the
Maharashtrians made. It is a dal recipe made with Whole Moong or moong sprouts.
I've always loved varn to daalitoy ( I must not say this )but it was made only
for death rituals, death anniversaries what we call as Varsanthik or Varshik
& wasn't usually made on normal days. Amma says if you make this then call
it mooga toy and not varn.
Just for my good feeling I always add an extra pinch of turmeric powder to look like toy.
Toy here is read as Th-o-y.
Ingredients
Whole moong or Moong sprouts – 1 Cup
Coconut – 2 tbsp
Cumin Seeds – 1 tsp
Green Chilli– 1
Asafoetida/Hing- a pinch ( I use compound hing so I dilute it before use)
Turmeric – 2 pinches
Oil- 1 tsp(I use coconut oil)
Mustard seeds – 1 tsp
Curry Leaves – a sprig for seasoning
Salt
Method:
Pressure cook moong or moong sprouts with turmeric green chili and 2.5 cups water for 2 whistles. Remove from the stove and keep aside.
Now grind cumin seeds with coconut and little water to make a coarse fine paste.
Add the paste to the cooked dal (mash the dal if needed) and bring it to a boil. Adjust the salt and turn of the heat.
Heat 1 tsp oil in a seasoning pan and when oil is hot, add mustard seeds and when they splutter, add curry leaves.
Add this to the dal and cover with a lid so that the aroma from the seasoning is absorbed well.
Serve hot with rice and accompaniment of your choice.
Amma says if you don’t want to use sprouted moong then feel free
to use normal moong. I do that but the sprouted one has a different taste.
The moong need not be soaked it gets cooked in 2 whistles.
You can either mash it completely or leave it grainy. This is
up to your choice.
Adding hing is personal choice I added for digestion purpose.
Happy Cooking,
Aps
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