Twenty-Minute Moong Dal

February 22, 2017

Curry › Dal › Punjabi Masala › Vegetables ›

As many of you know, I have spent the last 3 years working on making Indian food easier to find for all of you. One goal has been to get our products on mainstream grocery shelves. While the Indian food section in most stores is pretty diverse, I will argue that many (not all) products lack in one of two areas: health and taste. 

Many taste like someone non-Indian approved them. And, many load up on oils, creams and do include food dyes. No, not all. But, many fall into this category. 

With my products, we are creating a #HealthyIndian category that is at once good for you and delicious. And, as I continue my round of Whole Foods Markets that carry our products with floor demos I am consistently validated when someone tries my food and pronounces it 'delicious'. 

This recipe is for the adorable little tot I met this past Saturday at the Willowbrook Whole Foods outside of Chicago. His mom asked for a second sample because sweet baby ate all of it up. They were from Toronto but in the area ... and she really hoped I would post my recipe for 20-minute Dal using the products you can purchase either on this website, from some Whole Foods Markets, or from Amazon. 

Some of you already have access to Yellow Split Moong Dal. If you don't, now you do. And my Punjabi Masala will only make everyone's life that much easier. I wanted to actually call it Punjabi Wedding Masala. It's the 'Curry Starter' that all North Indian moms make in huge vats especially during a wedding. Grind down onion/ginger/garlic, add turmeric and cook down until it becomes a paste. Store and add by the spoonful to any future curry or gravy. It's that easy. I use a scoop in my dal during the week so I can get food on the table in mere minutes. No food dyes. No additives. No added salt. Simply delicious and healthy. 

Hope you'll give it a shot - simple solutions for #HealthyIndian for me, my family, and now you and yours! 

20-Minute Moong Dal

2 cups yellow split moong, rinsed well
8 cups water
¼ cup Punjabi Masala
1 tablespoon garam masala
1 teaspoon red chile powder (optional)
1 tablespoon salt (or to taste)
2 Thai chiles, stems removed and thinly sliced (optional)
1 tablespoon chopped cilantro

Bring moong and water to a boil. Turn heat down, and simmer uncovered on very low heat for about 18 minutes. Mix in between to avoid sticking. Once done, turn heat off, and place lid on pot and let sit for a few minutes. 

Turn heat back to low and add Punjabi Masala, garam masala, red chile powder if using and salt. Mix well. Use a whisk to help dissolve the spice.

Add chiles if using and cilantro. Heat through. Serve immediately as a soup or over basmati rice. I typically make a family-style portion and freeze part of this, but if you are making less, just cut the recipe in half. Indian food is easy to scale up or down. 

We are steadily getting on more shelves. Here's where we are now, but if you want us in your local Whole Foods, just head in and tell them about Indian As Apple Pie at the customer service desk. 

Keep it Spicy, Folks! xoxo Anupy



Anupy Singla
Anupy Singla

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