This week I will bring you to India for a simple moog dal (split mung beans) dosa, also known as pesarattu, with potato (aloo) masala that I made to go inside the dosa.
When I was searching for a variety of recipes on moong dal I ran across Manjula video on how to make moong dal dosa. I still had about a cup of split mung beans leftover form another recipe I made, just enough to try making this. I found the split mung beans at an Asian store.
I did stick pretty much to the recipe, with just a few changes…or additions. This is what the mung beans look like before they are soaked.
They don’t change too much just plump up a little. I did add some garlic cloves to the beans as they soaked, and I soaked them overnight just because of the timing. You can soak them for as little as 2 to 4 hours she calls for. A lot of dosa recipes will have you soak them over night and also will have rice as well.
I did mine in the food processor just because it was already out, or you could use a blender. In the food processor you add the beans, about a quarter slice of ginger, chili pepper (depends on how spicy you what it to what kind you use or not) 1/2 tsp cumin seeds, 1/2 tsp salt and some water, about 1/2 cup but add it as you go until you get the right consistency. I added a little dill and the garlic that was soaking with it.
For the potato masala take a medium size sauce pan, add a tablespoon of oil, about 2 medium boiled potatoes diced, 1/4 tsp turmeric, 1/4 tsp chili powder, 1/2 tsp salt, 1/2 cup green peas. In a tiny skillet
in a little hot oil add a pinch of hing, 1/2 Tbsp black mustard seeds and 1/2 tsp cumin seeds until it sizzles and pops. Then add to the potatoes and sir in 1 1/2 tsp lemon juice (I just squeezed some over it) and some chopped cilantro.
Use a large non-stick skillet or you could use a tova if you have one, or a flat cast iron pan, or like I have a flat quesadilla pan that I use and it works perfectly. Make sure the pan is hot before you take half a cup of the bean puree and ladled (or poured) it on. It worked well with the back of a large plastic spoon to spread it circular and outward motion, smoothing as you go. When it starts to brown a little around the edges and firm up you drizzle a little oil around the edges and over the top. You don’t need much oil. Then with the back of a pancake flipper, just spread the oil over the top.
Then when it’s ready…flip it…easy breezy! After a little while, flip it again so the pretty side shows after you fill it, and finish.
Place the potato mixture in the center like you would fill a crepe.
Flip one side over it, then the other side, and there you have it.
Ta-da! You can serve it with some sambal, or your favorite chutney. Traditionally it is eaten with coconut chutney, but I didn’t learn how to make that yet. It’s next on my list. (I know I did this backwards). Of course Maranda ate hers with sour cream! You could serve the potato masala along side or inside like we did.
I will definitely make this again, everyone liked it. I was able to bring out my Indian Spice Box, which I just love, it comes in so handy.
We had it for lunch, but it would be a great dish for breakfast too. You can make it ahead and seal the mixture in a airtight container to use at a later time!
You can visit me at The Tiny Skillet anytime! I hope you will try this and enjoy a tiny taste of India!