I have heard many times Amma talking about “Seeralangari” but never she had made it at home. I too was not fascinated by the name and just skipped the conversation many times. This morning she asked me if I would like to take a shot as she had made that dish.
I immediately set up a place (now everybody at home got used to it, even the kids) not much fancy but near the balcony and clicked a few shots. But I could not get to have a taste of it till lunch time. It tasted wonderful. Not very spicy and fancy its a simple protien rich delicacy which was made all these years in the northern part of Tamilnadu. I am not sure why it got its name but my Grandma seems to be an expert of making it. With no vegetables around this is an easy dish to go.
Yellow moong dal – 150 gm
Onions chopped (divided) – 1/2 cup
Green chillies chopped – 2 T spoon
Ginger chopped – 1 tea spoon
Garlic – 6-8 pods chopped
Sprig of curry leaf
Peanut oil – 2 – 3 T
Mustard, Urad dal – each 1 teaspoon
asafoetida – 1 pinch
How to make it ?
Dry roast the dal for 5-7 mins in low flame until a nice aroma comes. Soak the dal for atleast 2 hours (preferaby overnight). In the mixie grind the soaked dal (after draining it) along with half of the onions, green chillies, ginger and curry leaf to a course paste with very little water. Add salt to this as per taste.
In an idli steamer spread this batter in an indli plate and steam cook for 15 minutes or till the batter is cooked well. Let it cool completely and crumble them so that there are pieces of 1/2 inch size (make it more chunkier).
In a thick bottomed vessel heat the oil and add the mustard seeds. When they start crackling add the asafoetida and urad dal and curry leaves. Add the garlic pods. Saute till the urad dal turns golden. Add the remaining onions, green chillies and ginger and saute till onions turn translucent. Now add the crumbled cooked moongal mix and saute till the mix turns slightly golden. Do the entire sauteing in low flame to get good crispiness. Serve with rice and a spicy kulambu.