My aunt’s simple Dali chi Bhaji or usal (Stir Fried Moong Dal) is a tasty and easy to prepare dish that’s packed with protein. This healthy Maharashtrian recipe can be eaten for breakfast, as a tea time snack or as a part of any delicious Indian meal.

Moong dal has several health benefits as well. A diet rich in moong dal is thought to help lower one’s cholesterol, aid in weight loss, promote good cardiovascular and also increase overall immune health. Moong dal is also thought to contain anti-cancer properties.

For this particular recipe, whole skinned yellow moong dal is required. You can easily find this moong dal variety in any Indian grocery store or market. Feel free to add you favorite vegetables to this dish such as green peas, grated carrots, diced bell peppers, corn or baby corn…


DALI CHI BHAJI (Stir Fried Moong Dal)

Ingredients:

1½ cups whole skinned yellow moong dal, soaked in enough water to cover for at least 1 hour
2 shallots, finely chopped
1” piece of ginger, peeled and finely grated
1 tsp cumin seeds
2-3 small green Thai chilies, slit in half lengthwise (to taste)
5-6 fresh curry leaves
pinch of asafetida (hing)
¼ cup toasted unsalted peanuts
½ tsp turmeric
½ tsp red chili powder
salt & pepper, to taste
1 cup vegetables of choice
½ cup freshly grated coconut
juice of ½ lemon
2 tbsp oil (vegetable or canola)
freshly chopped cilantro leaves

METHOD:

Drain the dal, you can reserve the soaking liquid if you wish & add it to any curry (it’s very healthy and nutritious).

In a large deep skillet or wok on medium high heat, add the oil. When hot, add the cumin seeds and allow them to sizzle. Then add the green chilies along with the curry leaves and asafetida. Stir and add the shallots, sauté until lightly browned. Then add the ginger and peanuts. Stir and let cook for a couple of minutes, then add in the turmeric along with the red chili powder, salt and pepper. Mix well and add in the dal, making sure it is well coated with all of the spices & aromatics. Next, add the vegetables along with about 1 cup of water. Then reduce the heat to low, cover and let cook for at least 8-10 minutes or until the dal is fully cooked and tender. Do not overcook.

Lastly, add the grated coconut and lemon juice. Mix well and garnish with the cilantro leaves. Serve as breakfast, as a snack or as part of any lovely Indian meal.



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