About moong dal recipe
Moong dal is commonly eaten in every household. Different types of recipes are made from it, such as Moong Dal Halwa, Moong Dal Khichdi, Mogar Wali Dal, etc. Moong dal is not only nutritious but also easily digestible. Therefore, it is a type of dal that can be eaten by everyone, from small children to people with various illnesses. Moong dal is very easy to prepare. By quickly adding tempering, it can be eaten with rice, roti, naan, or jeera rice. It can also be served as a side dish with any vegetable. According to Ayurveda, moong dal helps in balancing the three doshas – Vata, Pitta, and Kapha in the body. Dal is an excellent source of protein, making it a great option for people who do not consume non-veg and want to include it in their daily diet. Onion and tomato are primarily used to prepare moong dal. Compared to other dals, moong dal takes less time to boil. We have used a pressure cooker to prepare this dal, but it can also be made in a Sipri (clay pot) or a large pot. Dal made in a Sipri or large pot tastes absolutely wonderful. So, let’s start preparing the recipe.
Subtitle
About moong dal recipe
Ingredients
How to make moong dal )
Tips
Ingredients
Moong Dal – 100 grams
Tomatoes – 2 medium-sized
Ginger – 1-inch piece, finely chopped
Salt – to taste
Turmeric – 1/2 teaspoon
Oil – 1 tablespoon (vegetable oil)
Garlic – 4-5 cloves
Onion – 1 medium-sized
Green Chilies – 2
Kasuri Methi / Fresh Methi – 20-25 grams / 1 teaspoon
Red Chili Powder – 1/2 teaspoon / to taste
Water
For tempering:
Oil – 1 tablespoon (vegetable oil)
Cumin Seeds – 1/2 teaspoon
Asafoetida – 1/4 teaspoon
Garam Masala – 1/4 teaspoon
Curry Leaves – 4-5
Kashmiri Red Chili Powder – 1/2 teaspoon
Whole Red Chilies – 2
How to make moong dal
To make Moong Dal, first, rinse the dal twice with clean water. In a pressure cooker, add the dal, tomatoes, ginger, salt, turmeric, and water, and cook on high heat for 3-4 whistles. Once the cooker whistles, allow it to cool. After that, open the cooker and mash the dal well with a masher until it’s smooth.
Next, take a non-stick pan, add oil, and heat it. Add garlic and let it turn light brown. Now, add chopped onions and cook until they become light brown. Add chopped green chilies and fresh methi (fenugreek), and mix well. Add a pinch of turmeric and red chili powder. Then, add the cooked dal and mix everything together.
Now, prepare the tempering. Take another non-stick pan and heat oil. Once the oil is hot, add cumin seeds, asafoetida (hing), curry leaves, and garam masala. Also, add Kashmiri red chili powder. Then, add whole red chilies and cook on high heat for a minute. Turn off the gas and pour this tempering into the dal.
Your hot and delicious Moong Dal is ready to serve with puri, roti, or rice.
Tips
Adding the right amount of water to the dal ensures that it doesn’t stick to the pressure cooker. Therefore, when adding dal to the cooker, the water level should always be 4-5 fingers above the dal.
Adding garam masala to the tempering is not mandatory. You can skip it if you prefer, as it is completely optional.
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