January 06, 2022 1 Comment
All the products we offer at Indian As Apple Pie fit together like pieces to a puzzle; from the sauces to the spices, spice blends, and legumes. All of them come together to help you unlock the secrets to cooking Indian food at home. I promise it's not as complicated as you may think. This post is the first in a series to come that will show you how to better use our products. Please note that while we do sell some products that you can certainly also purchase elsewhere, our Punjabi Masala is unique and is thus prefaced with 'Indian As Apple Pie'.
Simple Split Moong Dal
1 cup split Moong Dal, washed (no need to soak)
1/2 cup Indian As Apple Pie Punjabi Masala
5 cups water
1 tablespoon vegetable oil
1 teaspoon cumin seeds
1/2 small yellow onion, minced
1/2 - 2 Thai or serrano chiles, stems removed and thinly sliced
1 teaspoon salt
1 teaspoon red chile powder or cayenne pepper
2 teaspoons garam masala
1. In a large, roomy pot, add the moong dal, Punjabi Masala, and water. Stir and bring to a boil and then simmer for about 25 minutes until the dal breaks down and the mixture resembles porridge. Leave the lid on but slightly ajar so the water does not boil over. When finished cooking, turn the heat off, place the lid firmly over the pot, and leave it to sit while you prepare the tarka or spice infusion.
2. Separately, heat a small frying pan over medium-high heat. Add the oil. Once the oil is hot, add the cumin. Cook about 40 seconds until the seeds turn reddish-brown.
3. Add the onion and chiles. Stir and cook about a minute until the onion browns.
4. Add this mixture to the pot of dal along with the salt, red chile, and garam masala. Turn the heat on, stir, and simmer uncovered until the mixture pulls together, about 2 minutes. Garnish with a dollop of ghee or butter and fresh, chopped onion. Serve with basmati rice or Indian bread like roti or naan. Alternatively, this is delicious on its own as a soup.
Watch me make a tarka. You'll be a pro in no time! Check out my YouTube channel and subscribe by clicking here.
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