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Moong Dal

Madhuri.Dixit's picture
Ingredients
  Moong dal 1 1⁄2 Cup (24 tbs), hulled and split
  Garlic 2 Clove (10 gm), peeled
  Peeled ginger slices 2 (1 Inch Square And 1/8 Inch Thick)
  Chopped chinese parsley 1 Tablespoon (Coriander Greens Or Cilantro)
  Ground turmeric 1 Tablespoon
  Cayenne pepper 1⁄2 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Lemon juice 1 1⁄2 Tablespoon
  Vegetable oil/Pure ghee 3 Tablespoon
  Asafoetida powder/Tiny lump asafetida 1 Pinch
  Whole cumin seeds 1 Teaspoon
Directions

Clean and wash dal thoroughly.
Put dal in heavy-bottomed 3-4-quart pot, add 5 cups water, and bring to a boil.
Remove the froth and scum that collects at the top.
Now add the garlic, ginger, parsley, turmeric, and cayenne pepper.
Cover, leaving the lid very slightly ajar, lower heat, and simmer gently for about 1 1/2 hours.
Stir occasionally.
When dal is cooked, add the salt and lemon juice (it should be thicker than pea soup, but thinner than cooked cereal).
In a 4-6-inch skillet or small pot, heat the vegetable oil or ghee over a medium-high flame.
When hot, add the asafetida and cumin seeds.
As soon as the asafetida sizzles and expands and the cumin seeds turn dark (this will take only a few seconds), pour the oil and spices over the dal and serve.
(Some people put the dal in a serving dish and then pour the oil and spices over it.) To serve: Serve with plain rice, Kheema, and a vegetable for a simple meal.
Most meat and chicken dishes go well with this dal.
Since some people like to squeeze extra lemon or lime juice on their dal.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Lentil
Interest: 
Everyday, Healthy

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