Hesaru Kalu Usli

Instructions

1. 1

   Soak and Cook the Moong Dal

   • Rinse the whole green moong dal under running water. Soak it in ample water for at least 4-6 hours or overnight.
   • Drain the soaking water. In a pot, combine the soaked dal, 3 cups of fresh water, and 1 tsp of salt.
   • Bring to a boil, then reduce the heat to a simmer. Cook for about 20-25 minutes until the dal is tender but still holds its shape. It should be soft to the bite, not mushy.
   • Alternatively, pressure cook for 2 whistles on medium heat. Once cooked, drain any excess water and set aside.
2. 2

   Prepare the Tempering (Tadka)

   • Heat coconut oil in a wide pan (kadai) over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
   • Add the urad dal and sauté for about 1 minute until it turns a light golden brown.
   • Add the broken dried red chilies, curry leaves, and asafoetida. Sauté for another 30 seconds until the curry leaves are crisp and fragrant.
3. 3

   Sauté Aromatics

   • Add the finely chopped onion to the pan and sauté for 3-4 minutes until it becomes soft and translucent.
   • Add the slit green chilies and turmeric powder. Stir and cook for one more minute to remove the raw smell of the turmeric.
4. 4

   Combine and Finish

   • Add the cooked and drained moong dal to the pan. Gently mix everything together, ensuring the dal is well-coated with the tempering.
   • Cook for 2-3 minutes, allowing the dal to absorb all the flavors.
   • Stir in the fresh grated coconut and mix well to combine.
   • Turn off the heat. Squeeze in the fresh lemon juice and garnish with finely chopped coriander leaves. Give it a final gentle stir.
5. 5

   Serve

   • Serve the Hesaru Kalu Usli warm as a nutritious snack or as a side dish with rice and sambar or rasam.