Monday, October 29, 2007
Mag ni kori daal is dry moog daal subzi. It can be served with chapati or it can be eaten of its own.
Here's my mom-in-law's recipe -
Mag ni Kori Daal (Serves 4)
1 cup yellow moog daal
2 green chilies
Salt to taste
sugar to taste
1 tsp oil
1/2 tsp mustard seeds
1/4 tsp Asafetida
1/2 tsp turmeric powder
1 tbsp chopped cilantro/coriander leaves
1 tbsp fresh lemon juice
1 tbsp coconut grated
2 green chilies, cut (optional)
1 small onion, minced (optional)
Peanut oil (optional)
1. Soak moog daal in a warm water for 2 - 4 hours. Drain.
2. Grind ginger and green chilies to a smooth paste.
3. Heat oil. Add mustard seeds,asafetida and turmeric powder.
4. Add ginger-chili paste and stir for a minute.
5. Add drained moog daal. Stir.
6. Add only 1 tbsp water. Let it cook without putting a lid on on a low flame.
7. If you feel the daal is sticking to the bottom of the pan, you can add another spoonful of water. But too much water will make daal into a mush.
8. As daal is cooked, immediately add salt and sugar to taste.
9. Garnish with cilantro, lemon juice and coconut. Just before serving, you can add chopped onion, green chilies and raw peanut oil for the traditional taste.
1. Many Gujarati households including mine, keep a weekly paste of fresh ginger and green chilies with a little salt in the fridge. It's called "Vaatela aadu marcha". Salt is added to avoid discoloring and to retain the wonderful green color of the paste.
2. While making this daal, do not add too much water. The end product should have individual grains of daal with something to bite rather than mushy daal that is used as an accompaniment with rice.