Moong Dal
A very simple and yet flavorful everyday whole moong dal curry whcih pairs best with rice and chapati. Nothing beats the flavors of a comforting dal and rice bowl.
Equipment
- Pressure Cooker
- Saute Pan
Ingredients
For Dal
- 1 cup green gram/whole moong dal
- 2 tomatoes, chopped
- 2-3 garlic cloves, chopped
- 2 green chillies, chopped
- 1 teaspoon ginger, grated
- 1 teaspoon cumin seeds
- a pinch aseftida
- 1 teaspoon turmeric powder
- 2 teaspoon coriander powder
- Salt to taste
- 1 teaspoon red chilly powder
- 2 tablespoon clarified butter
- few coriander leaves chopped
- water as required
For Rice
- 1 cup rice
- 1 teaspoon cumin seeds
- 1 tablespoon oil
- 2 cups water or as required
Instructions
For Dal
- Wash and boil green gram dal in two cups water in a pressure cooker with a pinch of salt,and turmeric powder.Pressure cook for 8 whistles.
- Heat ghee in a pan and add asafetida,cumin seeds,garlic and ginger one by one(after sauté each for 1 minute). Now add all spices and salt and add chopped tomato and green chilly.
- Stir frequently till all spices and aromatics mix together and ghee comes out.Transfer this tempering over boiled dal and stir on low flame for 15 minutes.
- Adjust the consistency of dal by adding more or less water.
- Garnish with chopped coriander and enjoy..
For Rice
- Heat oil in a pressure cooker add cumin seeds,sauté and add rice with two cups water.Cook for 1 whistle.
- Serve hot dal with,rice and roti.
Notes
- Adjust the spices as per your taste.
- For best results and to save time, soak the moong dal in water for 3-4 hours before cooking.
- Leftover dal can be stored in refrigerator or you may use it to make moong dal paratha.
Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!