Tangy Khaate Moong Recipe | Gujarati Rasawala Moong | Juicy & Easy Moong Dal Curry

moong dal

🥗Healthier: split yellow lentils

💰Cheaper: pigeon peas

Split yellow lentils are lower in calories and easier to find.

cumin seeds

💰Cheaper: ground cumin

Ground cumin is often more accessible and less expensive.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Vegetable oil is typically cheaper and widely available.

cilantro

💰Cheaper: parsley

Parsley can be a more affordable herb substitute.

Soak 125 grams of moong dal for 6 hours.

In a pressure cooker, add the soaked moong dal and 3 cups of water.

Add a little salt and pressure cook for 4 whistles.

For the rice, rinse 100 grams of rice thoroughly and set aside.

In a pot, add the rinsed rice and 2 cups of water; boil until cooked.

Strain the cooked rice and set aside.

In a separate pan, heat 2 tablespoons of oil for tempering.

Add 1/4 teaspoon of asafoetida to the hot oil.

Add the garlic paste and roast for about 1 second until the raw smell disappears.

Add 1 cup of buttermilk to the pan and dilute with some water; bring to a boil.

Season with salt to taste, 1/4 teaspoon of garam masala, and 1/4 teaspoon of turmeric powder.

Add more red chili powder to adjust color according to taste.

Add 1/4 tablespoon of coriander powder and let it boil.

Add the cooked moong dal to the mixture and mash slightly to thicken the consistency.

Cover the pot and let it simmer for at least 5 minutes.

If the consistency is too watery, boil for an additional 2 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary