This was one such week, I decided not to go grocery shopping until I used up every thinkable ingredient. Finally I was down to two ingredients eggs and split green grams (Hesaru Bele). So this is what I did and we enjoyed the dish so much that it set me thinking on a well-stocked-pantry Vs creativity.
My very good friend A got me an earthen pot from Kerala a few months back. I just love it.She had it seasoned in India too. It was a breeze to use, but so much better than any other pot I have used till date. This earthen pots make the best of Tovve, dals and of course fish curries. I have tried a number of dals in this pot and all of it tasted great. The dal miraculously turns silky, rich and delicious even without any additional fat. So lets get cooking in an earthen pot.
Split washed Moong dal (Hesaru bele) 1/2 cup
Turmeric a generous pinch +1/4 tsp
Ghee 1 tbsp
Mustard seeds 1/4 tsp
Jeera 1/2 tsp
Red chilli powder 2 tsp
Dhania powder 2 tsp
Tomatoes 1 chopped
Garam Masala 1/4 tsp
Fresh coriander a handful
lemon juice and salt to taste
- Wash the dal in several changes of water. Combine it with 2 cups of water, a pinch turmeric and a touch of ghee and pressure cook till the dal is soft. (I cooked my dal in the earthen pot)
- Hard boil the eggs, shell it and keep it aside. (If you do not mind the green ring, pressure cook the eggs with the dal)
- Heat the ghee in a pan. Throw in the mustard and jeera. Once they splutter, add the hing, chilli powder, turmeric and dhania powder.
- Throw in the tomatoes right after the spices. Cook till the tomatoes soften.
- Now gently lower the eggs and saute the eggs till all sides are colored.
- Transfer the eggs and spices to the dal. Bring the mixture to a gentle boil. Add more water if needed.
- Fold in the Garam Masala. Adjust salt and lemon juice.
- Finish with coriander. Serve hot with rice or a bread of your choice.