In the remote mountain village that I live in, the only dal available at local shops is masoor dal – split red lentils. Whenever we need tor dal (pigeon pea lentils) or urud dal (black gram lentils) or moog dal (split mung bean / green gram lentils), we have to go to the nearest town to choose our pick. I was in the habit of making dal fry (a thick dipping curry) the traditional way using tor dal. Yesterday, as my husband was out in town, shopping groceries, the salesman casually asked him what he intended to cook using tor dal. On hearing that it was for dal fry, the salesman said, “Sir, why don’t you try moog dal in place of tor dal for the dal fry? It will come out so much softer and tastier.”. So, my husband bought the moog dal too, and told me about the salesman’s suggestion.
Today, I made moog dal fry with chappatis. The dal fry was simply so delicious, I find no words to describe it. I am only too happy to share the marvelous recipe with you.