I am back from a relaxing and very enjoyable trip. My parents are here with us now. My house is more organized now (thanks to pappa) and I get tasty food to eat (thanks to aayi). They have brought loads of home made stuff which we were dying to eat. Apart from anything else, our apartment feels like a home now :).
I had promised aayi that I will cook for her when she is with us here. So the first day when they came in here, I cooked and this saru was the one I made – needless to say, I won’t cook again till she is here :). When I mentioned about this saru in my previous post about muga dali saru, I had no idea how it would taste. This was the recipe aayi gave me last month – the original recipe is from one of my aunt, whom I fondly call as kaki. This tasted nothing like muga dali saru. This has an entirely out of the world taste to it, even though it is extremely easy to make. Since moong is cooked along with the skin, it has good nutritional value too. I could eat it alone without rice like a soup too.
Some of you may ask why am I repeating the recipe when I had mentioned about it in my previous post. That is because only after tasting this I realized both of them are totally different dishes and unless it is explicitly told, no one can ever guess these dishes have exact same recipe.
The Konkani dish saru-upkari is something similar to this.
1 cup whole moong
1/2 tea spn chopped ginger
4-5 green chilies
1/2 tea spn chopped and slightly crushed garlic
Soak whole moong in water for around 2 hrs. Cook it with ginger and green chilies in pressure cooker till it is soft.
Take out from cooker, heat it with salt for around 5mins.
Heat ghee and fry garlic. Pour this on the dal. Serve hot with rice.
Serves : 2-3
Preparation time : 20mins