Komola Moong Dal (Moong Dal With Oranges)
Komola Moong Dal. Moong Dal cooked with luscious orange segments in orange juice. Just a bit of ginger and a couple of green chillies for that pleasant heat!
Ingredients
- 250 g yellow moong dal
- 2 oranges peeled and the segments separated
- 100 ml fresh orange juice
- 2 tbsp raisins soaked in water for 15 minutes
- 70 g paneer or homemade chhana cut into small cubes
- 1 tsp ginger grated
- 2-3 green chilies slit
- 1 tsp turmeric powder
- 2 green cardamom
- 2 cloves
- 1 inch cinnamon stick
- 2-3 bay leaves
- 1/2 tbsp mustard oil
- 1/2 tbsp ghee
- sugar to taste
- salt to taste
Instructions
- Dry roast the moong dal till golden brown. Wash and soak for 15 minutes. Drain the dal and keep aside.
- Soak the paneer cubes in warm salt-water for 10 minutes. Drain from water and keep aside.
- Cook the moong dal with 11/2 cups of water until just cooked. Care needs to be taken that the dal does not become too mushy.
- Heat oil in a deep bottomed pot, when smoking hot, add the crushed cinnamon, green cardamom, cloves and bay leaves. Allow the spices to splutter and release their aroma.
- Dissolve the turmeric powder in a little water and add the paste to the pot.
- Now add the grated ginger, saute for 2-3 minutes.
- Gently pour in the boiled dal, add the raisins, chhana cubes, salt, sugar and green chilies, bring to a simmer.
- Add the orange juice and orange segments. Simmer for a further 3-4 minutes. The consistency of the dal should be slightly thick. If too thick, add warm water till the consistency is right.
- Adjust seasonings. And finish it off with a dollop of ghee.
- Serve with rice.
