MOOG-DAL ( Alternative )

Ingredients

• 470 g (approximately ½ seer) Fried mung dal (moog-dal), washed and dried (Pre-fried mung dal is available at Indian grocery stores. If unavailable, dry-roast raw split mung dal in a pan over medium heat until lightly golden and fragrant, then wash and dry before use. The dal must remain whole after cooking — do not overcook.)
• 120 g (approximately 1 powa / ¼ seer) Ghee (Divided into two equal portions of about 60 g each for two-stage cooking.)
• 6 g (approximately ½ tola) Black pepper and cumin, ground together into a paste or powder (Grind together in a small spice grinder or mortar and pestle. A 'tola' is approximately 11.7 g, so ½ tola ≈ 6 g total. Use roughly equal amounts of pepper and cumin.)
• 6 g (approximately ½ tola) Coriander seeds or ground coriander, made into a paste or powder (Grind to a fine powder or make a paste with a little water.)
• 3 g (approximately ¼ tola) Whole cloves (Divided into two equal portions of roughly 1.5 g each — one portion for the first stage of cooking, one for the tempering.)
• 12 g (approximately 1 tola) Fresh ginger root (Grate or pound the ginger and squeeze out its juice for use in step 6. A tola is approximately 11.7 g.)
• 1.5 g (approximately ⅛ tola) Saffron strands (Dissolve in 1–2 tablespoons of warm water before adding to the dal.)
• 3 g (approximately ¼ tola) Ground turmeric (Used in two ways: first dissolved into the cooking water, and also made into a paste or powder in step 1 along with the other spices.)
• 12 g (approximately 1 tola) Salt (Dissolved into the water before adding to the dal.)
• 1 pinch Panch-foron (Bengali five-spice blend) (A traditional Bengali spice blend of equal parts fenugreek, nigella seeds, cumin, black mustard, and fennel seeds. Available at Indian grocery stores. Used in the final tempering.)
• 4 leaves (a few) Cassia leaves (tejpatta / Indian bay leaves) (Used in the final tempering. Do not substitute with Mediterranean bay leaves as the flavour differs.)
• 705 ml (approximately ¾ seer) Water (¾ seer is approximately 705 ml. Extra water may be added during final boiling if the dal becomes too thick.)

Instructions

1. 1Prepare your spices before you begin cooking — this is called 'mise en place' and makes the process much smoother. Using a spice grinder or mortar and pestle, grind the black pepper and cumin together into a fine powder or paste. Set aside. Grind or pound the coriander seeds into a fine powder or paste. Set aside separately. Grate or pound the fresh ginger and squeeze it firmly through a clean cloth or fine strainer to extract its juice — set the juice aside and discard the pulp. Grind the turmeric (if using whole root) or simply measure out the ground turmeric. Keep each spice preparation in a separate small bowl. Keep the saffron to one side — it will be dissolved in water in a later step.
2. 2Measure approximately 705 ml (¾ seer) of water into a jug or bowl. Add the salt and ground turmeric and stir until both are fully dissolved. The water will turn a golden-yellow colour from the turmeric. Set aside — this spiced water will be used to cook the dal.
3. 3Place a medium-to-large heavy-bottomed saucepan or pot over medium heat. Add half the ghee (approximately 60 g) and let it melt and heat gently. Add half the cloves (approximately 1.5 g). Allow the cloves to sizzle in the hot ghee for about 1–2 minutes, swirling the pan gently, until they begin to puff up and release a strong, warm fragrance. This is your cue that the ghee is properly infused.
4. 4Add the washed and dried fried mung dal (moog-dal) to the pan with the hot clove-infused ghee. Stir well to coat the dal in the ghee. Fry the dal over medium heat, stirring regularly, for a few minutes — approximately 3 to 4 minutes — until it is warmed through and beginning to smell toasted and nutty. Be careful not to let it burn; reduce the heat if needed. The dal grains should remain intact throughout cooking.
5. 5Carefully pour the prepared salt-and-turmeric water into the pan with the fried dal. Stir to combine. Raise the heat to medium-high and bring the mixture to a boil. Once boiling, allow it to cook for about 5 minutes, stirring occasionally. The dal should begin to soften but must not break apart or turn mushy — keep a close eye on it.
6. 6While the dal is boiling, dissolve the saffron strands in 1–2 tablespoons of warm water in a small cup and set aside for a moment. After the dal has boiled for about 5 minutes, reduce the heat to medium-low. Add the freshly extracted ginger juice, the ground or pasted black pepper and cumin mixture, the coriander paste or powder, and the saffron dissolved in its water. Stir everything together gently but thoroughly to distribute the spices evenly through the dal.
7. 7Stir the dal gently for a minute or two to ensure all the spices are well incorporated. Then place the lid firmly on the pan. Remove the pan from the heat and allow it to sit, covered, for a short time — approximately 3 to 5 minutes. The residual heat inside the covered pan will continue cooking the dal gently and allow the flavours to meld together. Do not lift the lid during this resting period.
8. 8While the dal is resting (step 7), take a second pan — a small frying pan or saucepan — and place it over medium heat. Add the remaining half of the ghee (approximately 60 g) and let it melt and heat up. Add the remaining cloves (approximately 1.5 g), the pinch of panch-foron, and the cassia leaves. Allow everything to sizzle and splutter in the hot ghee for about 1–2 minutes, until the spices are fragrant and the panch-foron seeds begin to pop. This is the 'tadka' or tempering that will finish and deepen the flavour of the dal.
9. 9Once the tempering spices are fragrant and sizzling, carefully pour the rested boiled dal from step 7 into the tempering pan. Pour slowly and be careful as the hot ghee may splutter. Stir gently to combine the dal with the tempered spices. The tempering pan should now contain all the dal.
10. 10Place the pan back over medium heat and bring the dal back to a gentle boil. Continue cooking, stirring occasionally, until the dal thickens to a consistency you are happy with — it should be thick but still pourable, not dry. If the dal becomes too thick at any point, add a small amount of extra water and stir through. Remember: the goal is for the dal grains to be fully cooked and tender but still whole and intact — not mashed or broken. This is what makes this preparation special. Once thick and fragrant, the dal is ready to serve.