Moong Dhal
Ingredients
To be boiled together:
- Split moong dhal ¾ cup
- Water 3 cups
- Salt ½ tsp
For seasoning:
- Oil/ghee 1 Tbsp
- Mustard seeds 1 tsp
- Cumin seeds 1 tsp
- Curry leaves 2-3 stalks
- Green chillies 2-3 (slit)
- Grated ginger ½ tsp
- Crushed garlic 3-4 pods
- Onion 1 big (finely chopped)
- Tomato 1 big (finely chopped)
- Turmeric powder ¼ tsp
- Garam Masala powder ½ tsp
- Salt 1 tsp or more according to taste
- Kasuri methi 1 tsp
- Coriander leaves 1 Tbsp
- Lime juice ½ Tbsp
Instructions
- Rinse and add the moong dhal into a pressure cooker. Add 3 cups of water and cook until done. It should be mushy and smooth. If not use a masher to make it smooth.
- In a kadai/wok, heat 1 Tbsp oil/ghee. Add he mustard seeds and let them splutter.
- Next add cumin seeds, curry leaves, slit green chillies, ginger and garlic (paste can also be used).
- Fry until the raw smell goes off
- Add the chopped onions and sauté well on a medium flame.
- Add the tomatoes and sauté well until mushy.
- Add the spice powders – ½ tsp red chillie powder, ½ tsp garam masala and ¼ tsp turmeric powder.
- Also add salt to taste
- Mix everything very well and cook on medium flame until the tomatoes turn soft and the masala leaves out oil from the sides.
- Now add the cooker moong dhaland mix well. At this stage add additional water to adjust the consistency.
- Simmer the dhal for about 5 minutes.
- Finally, add finely chopped coriander leaves and ½ tsp kasuri methi and mix well.
- Switch off the gas and add the ½ Tbsp of lime juice. Mix well.
Notes
This dhal is a good accompaniment for pulkas or hot rice.
