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Komola Moong Dal (Moong Dal With Oranges)

Komola Moong Dal. Moong Dal cooked with luscious orange segments in orange juice. Just a bit of ginger and a couple of green chillies for that pleasant heat!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course: Main Course
Cuisine: Bengali, Indian
Ingredients Method

Ingredients
  

  • 250 g yellow moong dal
  • 2 oranges peeled and the segments separated
  • 100 ml fresh orange juice
  • 2 tbsp raisins soaked in water for 15 minutes
  • 70 g paneer or homemade chhana cut into small cubes
  • 1 tsp ginger grated
  • 2-3 green chilies slit
  • 1 tsp turmeric powder
  • 2 green cardamom
  • 2 cloves
  • 1 inch cinnamon stick
  • 2-3 bay leaves
  • 1/2 tbsp mustard oil
  • 1/2 tbsp ghee
  • sugar to taste
  • salt to taste

Method
 

  1. Dry roast the moong dal till golden brown. Wash and soak for 15 minutes. Drain the dal and keep aside.
  2. Soak the paneer cubes in warm salt-water for 10 minutes. Drain from water and keep aside.
  3. Cook the moong dal with 11/2 cups of water until just cooked. Care needs to be taken that the dal does not become too mushy.
  4. Heat oil in a deep bottomed pot, when smoking hot, add the crushed cinnamon, green cardamom, cloves and bay leaves. Allow the spices to splutter and release their aroma.
  5. Dissolve the turmeric powder in a little water and add the paste to the pot.
  6. Now add the grated ginger, saute for 2-3 minutes.
  7. Gently pour in the boiled dal, add the raisins, chhana cubes, salt, sugar and green chilies, bring to a simmer.
  8. Add the orange juice and orange segments. Simmer for a further 3-4 minutes. The consistency of the dal should be slightly thick. If too thick, add warm water till the consistency is right.
  9. Adjust seasonings. And finish it off with a dollop of ghee.
  10. Serve with rice.