Moong Dal
About Moong Dal
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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Recipe Time & More
Ingredients
- 1 cup Moong Dal
- 1 Onion medium sized, finely chopped
- small Tomato ripe
- 1 tsp Ginger Garlic Paste
- 1/2 tsp Mustard Seeds
- 1 leaves Coriander for garnish
- 1 leaves Kasuri Methi or fenugreek dry fenugreek
- 2 tbsp red chili powder adjust as per your spice levels
- 1/2 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Garam Masala
- 2 Green Chillies 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
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Jyothi Varne
4 Comments
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Such a tasty dish! Thanks for the recipe.
Great recipe! I’m eager to try it.
Wow, this looks fantastic!
I’m in love with this recipe already!