Moong Dal
22 July, 2015
Weekend's here...and after an entire 5 day schedule at work , was super lazy to cook anything elaborate._x000D_
Hence dished up my all time, any time favourite - Dal & Chawal (Peas Pulav)_x000D_
Had a dubba full of spicy boondis lying around, so made the raita as well to go along with it._x000D_
Yummy in my tummy.
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Ingredients
- Moong Dal - 1 cup
- Onion - 1 medium sized, finely chopped
- Small ripe tomato - 1
- Ginger garlic paste - 1 tsp
- Mustard seeds - 1/2 tsp
- Coriander leaves - 1tbsp for garnish
- Kasuri Methi/Dry fenugreek leaves - 1tsp
- Red Chilli powder - 2 tbsp adjust as per your spice levels
- Coriander powder - 1/2 tsp
- Turmeric Powder - 1/2 tsp
- Garam Masala - 1/2 tsp
- Green Chillies - 2 sliced
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Instructions
- Ensure that you have all the ingredients at hand .
- This dish doesnt require much of prep work. So once the dal is ready everything gets cooked in a jiffy
- 1.Boil the moong dal in water for 10-15min on low flame until half cooked_x000D_ 2. Heat some oil in a pan, add the mustard & jeera seeds and let them splutter (you may also add ghee to get in the desi tadka flavor, instead of oil)_x000D_ 3. Add the sliced onions & green chillies, and saute until the onions are translucent_x000D_ 4. Add the sliced tomato and cook until they turn into a pulp & the oil starts to separate_x000D_ 5. Add the pre-boiled moong daal & stir_x000D_ 6. Now add all the dry spice powders except garam masala and the dal stock to adjust the gravy consistency._x000D_ 7. Add the kasuri methi, salt and cook with a closed lid on a low flame. Let it simmer for 5mins_x000D_ 8. Add garam masala. Stir well and adjust the spice/salt level if necessary
- 9. Sprinkle coriander leaves and serve hot with Rice/Rotis.
- Serving suggestion
