Moong Dhuli Dal | Split and Washed Green Gram

This moong dhuli dal is very light ,easy to cook and easy to digest.There is a technique to cook it properly.Actually after polishing from manufacturing factories it has a soapy ,frothy flavor that must be removed to make a perfect dhuli moong dal.

Normally boiling or pressure cooking doesn’t remove this and that’s why it’s not a best liked by many families.But believe me if cooked by this method it would be your favorite dal.

Ingredients:
1 cup split and washed green gram/dhuli moong dal
1 tomato,chopped
2 green chillies,chopped
2 tablespoon clarified butter/desi ghee
a pinch asafetida
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon red chilly powder
salt to taste
Water as needed
Few coriander leaves,chopped

Method:
Wash split green gram in running water till clean water comes out.
Add washed dal and 3 cup water in a vessel.Cook it on high flame and as water start boiling you can see froth on sides of vessel.Remove this froth with spatula and turn low flame.Add a pinch of salt and turmeric powder.Cover the vessel with a plate .Pour 1/2 cup water over this plate.(to avoid falling of water from dal).Cook it for 15 minutes till dal becomes tender.
Heat ghee in a pan ,add asafetida ,sauté and add cumin seeds.Add coriander powder,red chilly powder,salt and tomatoes and chillies.Stir and sauté till oil comes out.
Add this tadka over the cooked dal.Cook for 5 minutes and remove from heat.
Garnish with chopped coriander and serve with rice,chapati or paratha.