Simple Moong Tovve/ Spiced Moong Dal

It might not be extraordinary for people in the Northeastern part of United States to see mercury plunging below zero during winters...But then my experience here is limited to just two winter and fortunately for me, those two were very mild and rather warm winters. But this time it has come back with vengeance. The normal temperatures for this time of the year should have been around 3-4 C but it has been around -5 to -12 with the cold winds howling from the arctic, it feels more like -17 to -19!! Ever wonder what it is to go out and walk in such temperatures? Ask me! I wear thermals (long johns), my regular clothing, Pure woolen sweater, on top of it my down filled jacket, two pairs of thick shocks, winter shoes, a pair of ski gloves, woolen muffler, woolen cap. I expose nothing but the tip of my nose and it still feels like hell. My toes and finger tips starts hurting after the first 15 minutes. I feel a sharp biting pain, as if a thousand small needles are being poked into my toes, in the next 10 minutes, my feet starts feeling heavier, and 20 minutes later, they are numb! I am not sure what happens next. Well I do want to be on the next hypothermia casualty list!

With this kind of hellish weather, everything seems damp, my spirits even my kitchen. It has been a while that I perked myself up on a week day to dish out something really elaborate. It is just the simplest of food that I am making these days. Not that I have a preference but that there is nothing much I can do about it. So till the weather comes along nice and warm, it is gonna be many more cups of simple dals and rice!

By the way I am so excited that Amitab Bacchan is around our place. In fact his family is around for Aishwarya's Pink Panther 2 release.. Hoping to watch the movie in theater soon. Me not a movie buff, but for the sake an Indian actress in a full fledged Hollywood movie I guess I will...



Whole Moong Dal 1/2 cup
Water 3 cups
Turmeric a pinch
Coriander fresh chopped
Oil 1 tsp

For the Oggarane/ Tadka
Red chillies 5-6 (or more according to taste)
Tomato 1 chopped
Hing
Mustard seeds 1/2 tsp
Ghee 1 tbsp

Method:

1. Pick Moong Dal clean. Wash it with several changes of water till the water runs clear.
   
2. Combine the turmeric, 3 cups of water, oil along with the dal in a pressure cooker and Cook for 2-3 whistles. Set it aside to cool
3. Just before serving, prepare the Oggarane.
4. Heat ghee in a pan. Once it is hot, add the mustard seeds, followed by hing. Once the spluttering stops, add the red chillies and tomatoes. Cook till the tomatoes are mushy.
5. Pour the tadka over the cooked dal. Bring the mixture to a gentle boil and adjust salt.
   
6. Serve it hot with rice.