Tikhat Moog Dal

Tikhat Moog Dal and a bit of the sky in the bowl

Moog Dal or the deskinned green lentil has a very subdued taste unless it is spiced up it really tastes like a kid's special. This is a Koli recipe for the spicy dal hence the name Tikhat Moog Dal.

As you know by now that Kolis like their fish a lot. When they don't get that then the vegetable or pulses made are to mock the taste of fish. Here is how they would prepare it.

Ingredients

1 cup moog dal
1 onion
2 potatoes cubed
handful cilantro chopped
1-2 tablespoon oil
2 teaspoon Koli masala
(OR 1 teaspoon garam masala + 1 teaspoon red chili powder)
1/2 teaspoon turmeric powder.
2-3 green chillies
3-4 garlic pods
water as required

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What they would do is put a the moog dal into a bowl wash it and cover it with just enough water and allow it to soak while the other preparation is on or for 1/2 hr minimum.

Meanwhile they would chop the onions, cilantro, green chillies, potatoes. Then take a aluminium tapela and coat it with wet mud. So that it does not get burn marks when placed on a chool also it cooks food without burning and makes it fluffy.

Then they would pour the oil. The proportion given here is theirs not mine. I would use only 2 teaspoons and compromise on taste. Then smash the garlic and fry it in the hot oil. After that fry one by one onions, potatoes, cilantro, green chillies for a min each. Add the powders, turmeric, koli masala or the substitutes of garam masala and red chili powder. Fry again a bit. Then they'd add the Dal and pour water immediately so it can cook faster. If Dal gets coated with oil it will not cook quickly. Water should be just above the Dal. Keep adding water till dal and potato is nice and fluffy. Adjust more water to get a consistency of your choice. Kolis like it 'Lup - Lupit' meaning just thick so that it can be mixed and creamed with rice when eating and should make a slurpy sound.

Keep a napkin handy you will be sweating and leaking when you are enjoying it.