Wednesday, July 21, 2010

Ginger Dhal

There can never be Too much of Ginger . I just love ginger in everything. Even my tea has little bit of freshly crushed or grated ginger. So that led me to make this Ginger Dhal. Today my lunch menu is Roti with Ginger Dhal :-))

Ginger is one of the foods that can give you a health punch because it is so full of healthy benefits for your body (and mind) too.

The Health Benefits of Ginger:-

•Stimulates Digestion

•Naturally Freshens Breath

•Relieves Nausea, Including Dizzyness from Motion Sickness

•Helps Lower Cholesterol

•Relieves Gas and Bloating

•Soothes Common Cold Symptoms, Including Respiratory Infections

•Eases Menstrual Cramps

•Relieves Headaces

•Helps Stop Diarrhea

•Believed to Have Anti-Cancer Properties


1) 1 cup Pasi Parupu or Moong Dal

2) 1  tomato finely chopped

3) 5-6 green chillies slit

4) 1/4 cup ginger finely shredded

5) 2 tablespoon Cilantro/Coriander chopped
6) 1/2 teaspoon Cumin seeds

7) 1/2 teaspoon turmeric powder

8) 1 teaspoon ginger garlic paste

9) 10 to 12 garlic pods finely shredded

10) Hing (Perungayam)

11) 1 tablespoon butter/olive oil

12) 1 tablespoon freshly squeezed lemon juice

13) Salt to taste

Method :-
1) Pressure cook the Moong Dhal for about 2 whistles.
2) Heat oil / butter in a pan.  Add cumin seeds. When they crackle add green chillies, ginger, garlic and fry for two minutes. Now add turmeric and pinch of  hing(perungayam).
3) Then add tomatoes to the pan and fry for two more minutes.
4) Pour half a cup of water in to the pan till the mixture soak and close the pan for about 5 minutes.
5) Now add ginger garlic paste to the mixture. Then add the Moong Dhal(pressure cooked) and close the pan for 5 minutes.
6) Open the pan and add some cilantro
7) Atlast add lemon juice and let it simmer for about 3 minutes
Serve hot with Roti, Phulka or with Naan
The consistency is intended to be a little thick. You could always add a little more water and make it to the desired consistency.That way it could be enjoyed with Rice as well :-))

TIPS [When Storing Ginger] :-

Peel it & freeze it. I used to have to throw my fresh ginger out because it never stayed good long enough.

Then, I stumbled upon this tip:

Peel all of the ginger right when you get home. Wrap it in plastic and freeze until you are ready to use. Not only does it retain most of its freshness, but it is much easier to slice and grate when it is frozen.

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