Indian Moong Dal
This recipe is for cooking moong dal in the typical Indian way.
Easy
🍛 IndianServings
4
Ingredients
Everything you'll need to make this recipe
1
½ cup moong dal
2
3 green chiles
3
½ tsp turmeric powder
4
1½ cups water
5
Salt to taste
6
2 tbsp cooking oil or ghee
7
1 sprig curry leaves
8
1 tsp jeera (cumin)
Instructions
Step-by-step guide to making this recipe
1
Combine the dal, green chillies, turmeric powder, and water in a pressure cooker. Cook for 15 minutes, then leave the pressure cooker to release steam on its own.
15 minutes
2
Open the pressure cooker and mash the cooked dal. Add salt to taste. Add more water if it is too thick and heat over a medium heat.
3
Heat oil or ghee in a frying pan, then add jeera and curry leaves. After it splutters, pour it over the cooked dal.
4
Serve hot with rice or rotis.
Notes
- •Try adding 1 tsp minced onion or shallot that has been browned in oil.
- •Mustard seeds fried in oil can also be added.
- •Cook the dal as described above. Remove the water above the dal and save it.
- •Partially mash the dal with the back of a ladle. Mix in ¼–½ tsp turmeric, 1 pinch asafoetida, 5 g jaggery, and salt.
- •Add enough of the saved water to make a soupy consistency (a bit thinner than soup). Boil it for 2–3 minutes.
- •Serve with 2–3 more tsp ghee.
- •Cook the dal as described above. Remove the water above the dal and save it.
- •Heat a few teaspoons oil in a pan. Add ½ tsp cumin seeds, 4–5 minced cloves of garlic, ½ inch minced ginger, and 1–2 torn green chiles. Cook until the spluttering subsides.
- •Add ½ tsp ground turmeric and 2–3 chopped tomatoes. Sauté well.
- •Stir in the cooked dal, along with enough reserved water to make it soupy. Season with salt to taste and keep warm.
- •Heat a few tablespoons oil in a heavy-bottomed skillet over medium heat. Add 2–2½ tsp cumin seeds, 1 pinch asafoetida, and 2–3 torn red chiles.
- •Reduce the heat and mix in 1 tsp red chili powder. Pour the mixture over the dal, and serve hot.