Green Moong Beans (green whole lentil) are loaded with nutritional health benefit. Other than as sprout in salads or in chaat, it is never liked by my family. As daal, it is rather hated because when cooked, it releases a wild flavour. May be due to this, it is not popular compared to other daal preparation.
But due to its health benefit I wanted to feed this daal to my family for which it had to be cooked with some difference, to make it likable. So I went one step further. Thought of giving a smoky flavor to overpower its wild flavor. The magic of “Dhungaar Tadka” did wonder and it was a super hit.
It was my fist trial and honestly I was not sure to obtain wood charcoal(Lakri koyla) from any store. I knew that my pressman uses this coal for heating his press, so called him if he could bring coal for me. I requested him take money from me and bring quarter kg of coal. Next day he brought few pieces of coal in a poly pack and inspite of my repeated request, he refused to take money out of gratitude. I did not want to hurt his feelings so accepted it and thought of compensating him later in some other way. So my pressman chotelal has also contributed in my first trial of dhungaar tadka and I thank him for the same.
I have shared the Dhungaar technique in this post. It is actually a technique for giving smoky flavor to any dish. This is done by burning wood charcoal(lakri ka koyla) over a cooked preparation and lock the smoke generated by putting a lid over it.
For healthier version or minimum grease version. While boiling the daal in pressure cooker, add all other ingredients. Save 1 tspn ghee. Do not give tadka to it. Boil it mix it and give Dhungar Tadka, which would bring flavor to daal. Believe me it tastes equally good.
- Sabut Moong(Green bean lentil) – ½ cup soaked for at lease 2 hrs
- Chopped fresh spinach- 1 cup
- Chopped Tomato- ½ cup
- Chopped Onion- 1/3rd cup
- Garlic chopped or grated- 4 pods
- Ginger paste- 1 tspn
- Green chili -2
- Red chili powder- ½ tspn
- Coriander powder – 1 tspn
- Garam masala powder– ½ tspn
- Cumin seeds – ½ tspn
- Salt to taste
- Ghee/clarified butter- 1 tblspn
- Water – 4 cups
Ingredients for Dhungar –
- Wood Charcoal piece 1 small piece
- Silver foil piece or onion layer 1
- ½ tspn Ghee
In a pressure cooker put the soaked daal, chopped spinach, onion, garlic, ginger, green chili, salt and water.Cook it for 15 mins. Till first 2 whistles keep the flame on high then reduce it to low and cook it for the remaining period.
In a pan pour ghee, add cumin seeds and let it splatter, add tomatoes and cook in medium heat till it softens and ghee separates. Add red chili powder and garam masala. Stir for ½ min.
By the time the pressure cooker has cooled. Open the lid and give a nice stir to mix everything well.
Pour this daal in the pan and return to boil for 1 min. Switch off the stove.
This procedure could be done while the daal is in pan or it could be done after transferring it in the serving bowl.
Take a broad onion slice. Place it in the middle over the daal.
Hold the wood charcoal piece with a tong and burn it over gas flame.
When the charcoal piece catches the fire place it immediately over the onion slice.
Pour one tspn of ghee over the red hot charcoal. The fire will go off and it will release smoke.
Immediately cover the dish with a tight lid so that the smoke gets locked inside.
If you have glass lid u will be able to see till the smokes get away. Otherwise keep the lid at least for 10-15 mins.
By this time the daal had absorbed the smoky flavor.
Open the lid. Garnish it with onion rings and tomato slices.
Spoon little ghee or fresh cream over it.
Enjoy with Naan, Tandoori Roti or paratha. Goes well with rice too.