Moong-Mocha'r Dal ( Roasted Moong Dal with Banana Blossom )

Today feels like the umpteenth Monday morning in this lock down.

As a couple , we are also getting accustomed to the new format of Monday mornings , which is unusually sublime and calm in its own way these days . In the heart of an otherwise busy Indiranagar , I can hear glorious birdsong , as my neighborhood jacaranda is now home to birdie Koel . As i collect my morning news paper and shoo away the kids jiggling with my plants in the corridor , i can hear my south Indian landlord's pressure cooker whistle away , and my heart tells me it is fresh idli and sambar in the making . While i shove that thought as project for another day and sip my morning cider , i realize my freezer is unfortunately devoid of any protein and i need to make the SOS call to Ma for , a ' not so boring ' vegetarian food option . Ma, like all ma's , has razor sharp memory , and reminds me over the call , that i have boiled and cleaned banana - blossom , sitting in my freezer . What consequently follows is a quick recipe rendition and this beauty , is lunch !

Being the third in the dal series , this particular recipe deserves an entry , as it tastes completely different from other dal's , is packed with flavor and is just as mom promised saying - '' You can eat with just this and will need no other accompaniment ''- '' Ar kichu laagbe na ''. The nuttiness of the roasted moong marries very well with the soft banana blossom and paired together with steaming hot rice , it makes comfort food at its best ! That is what any Monday needs , with or without quarantine. Take a look !

Things you will need :

• 01 cup moong dal

• 01 cup cleaned and boiled banana blossom , finely chopped

• 03 tbs desiccated coconut

• 01 dry red chilli

• 01 bay leaf

• 01 tsp whole cumin

• 01 tsp homemade garam masala

• 02 tbsp ghee

• 01 green chilli

• 01 tsp turmeric powder

• 01 cups of water

Steps to follow

• Dry roast the moong dal in a kadai , till you get a nutty aroma and the dal adapts a blush pink color . Wash the roasted dal in running water and put it to boil in a pressure cooker along with 01 cup of water , salt and turmeric powder . Keep aside once done.

• Heat ghee in a kadai and temper it with bay leaf , dry red chilli and whole cumin seeds.

• Add in the pre- boiled mocha , green chilli and saute for 02 - 03 mins.

• Next , add in the dal and bring everything to a boil together .

• Stir in the garam masala and desiccated coconut .

• Add water and adjust the consistency to your liking , if needed.

• Serve hot with steaming rice !

PS : Refer my Mocha Chingri recipe for a complete rundown on the cleaning process of the Banana Blossom.