Moong Dal from Tripura

Tripura is India’s third smaller state in the northeast of the country, bordering Bangladesh. It has a rich tradition of music, dance, and handicrafts. The cuisine is akin to both Assam and Bengal - fresh, simple, and delicate. This frugal dish is often served in temples to devotees of the presiding deity of Tripura, Tripureswari. It is a wholesome and tasty dish served throughout eastern India. Recipe by Krishna Dutta

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Boil the moong dal with turmeric root if using; if not, add turmeric paste later (see below) in 700ml of water.

Step 2

As it starts to boil, turn the heat down and simmer for 20 minutes with the lid slightly ajar and skim off any rising scum.

Step 3

When the dal looks mushy, stir in the tomatoes with the turmeric paste and take it off the heat. Set aside.

Step 4

Pour the oil into a separate saucepan. When the oil is hot, first add the five-spice mixture (alternatively you can use cumin seeds instead of the five spices for a different flavour) and then the ginger paste and fry gently.

Step 5

When the aroma from the fried spices rises, tip the cooked dals into the pan and throw in the whole dried chillies.

Step 6

Stir thoroughly with a whisk and add salt, to taste. Serve with boiled rice.