In Pulse soups and curries (Part II), I will be discussing mainly on Moong dal thoy (Green gram dal soup). This is very much similar or I can say same to the Dhali Thoy recipe that I have already posted previously. The only difference in preparation between the two is in the type of dal being used. This dish is usually served along with rice, but you can also have it along with chapattis, poori, puttu, adsara undi, adsara polo, adsara sandan and some people even have this along with Rontos. Just like in Dhali thoy this dish is also having variation in the preparation especially for seasoning. I have not added any onions and garlic in the preparation of the dish. It is not a spicy dish and can be had by people with gastric problems as well as can be had with Kanji also as a fever diet. Moong dali thoy like Dhali thoy is usually not served during feasts, except for a Moong dal thoy preparation called ‘Vorn’ which is prepared mainly during the 13th day of the death as well as for the death anniversary. This I will be discussing as a separate post.
Moong dal can also be made into dry curry or ‘Ukkari’ as you call in Konkani. This ukkari is called ‘Usli’ and I will be talking about that on a separate post.
In Pulse soups and curries (Part II) I will be dealing with only Moong dal thoy (Green gram dal soup) and the variations in the preparation of it.
Ingredients
You need
- ½ cup Moong dal (green gram dal)
- Salt as per taste
- Water as required
Seasoning
- ½ tspn mustard
- ½ tspn Jeera / Cumin seeds
- 5 to 6 of green chillies (or as per your spiciness level)
- 2 to 3 red chillies (or as per your spiciness level)
- 1 sprig curry leaves
- Coconut oil as required for seasoning
Method
Wash and pressure cook the dal adding sufficient quantity of water. Cook the dal till it is fully cooked.
Once the dal is cooked transfer the contents to a vessel. Add sufficient salt. If required add water. The Moong dal thoy should be of watery consistency. Keep for boiling.
Once boiled do the seasoning as follows: In a Kadai heat coconut oil. Add mustard seeds and when they splutter add jeera/cumin seeds, green chillies. Sauté the green chillies till the raw smell goes off. Then add red chillies followed by curry leaves. Add the seasoning to the thoy.
Your Moong dal thoy (Green gram dal soup) is ready to be served.
Serve hot/warm with rice, chapattis, poori, puttu, Rontos, adsara undi, adsara polo, adsara sandan etc
As I have mentioned there are variation in the preparation of Moong dal thoy (Green gram dal soup). They are as follows
Variation 1
Need not pressure cook the dal. Add the washed dal to one litre of boiling water and cook till soft. Now add slit green chillies and curry leaves. Remove from flame when done. Season with mustard seeds, red chillies and curry leaves. If required you can add a pinch of asafoetida too.
Variation 2
Pressure cook the dal adding green chillies to it. Then while seasoning add mustard seeds, jeera, curry leaves, and red chillies. In the end add turmeric powder to the seasoning and then pour it into the moon dal thoy.
Variation 3
Adding red chillies alone
To the pressure cooked dal add cut chillies (5 numbers) and boil it adding salt. Season it with mustard and curry leaves.
Tips
While pressure cooking the dal add a little coconut oil to the dal or a little salt so that it does not come out from the pressure cooker while pressure cooking.
Even though there are variations in preparation of moong dal thoy, the taste of each variant is different from the other.
