Moong dal/Moong Dal recipe/How to make simple Moong Dal/Everyday Dal recipe without pressure cooker
Recipe Information
Moong Dal
Cultural Context
Moong Dal, originating from the Indian subcontinent, is a staple in many households and is cherished for its nutritional value and versatility. Traditionally, it is served with rice or flatbreads and is often prepared during festivals and special occasions. In modern times, it has gained popularity globally, with various adaptations to suit different palates.
ghee
🥗Healthier: olive oil
💰Cheaper: vegetable oil
Olive oil offers a healthier fat profile.
green chili
🥗Healthier: bell pepper
💰Cheaper: jalapeño
Bell pepper provides flavor without heat.
moong dal
🥗Healthier: masoor dal
💰Cheaper: chana dal
Masoor dal is similarly nutritious and often less expensive.
turmeric
🥗Healthier: ginger powder
💰Cheaper: saffron
Ginger powder can add warmth and flavor.
Rinse the moong dal 2 to 3 times with water and add it to a pot.
Add around 3 cups of water to the pot with the dal.
Add around 1/2 teaspoon of salt to the water and stir.
Bring the water to a boil, discarding any white foam that forms on top.
Once most of the foam is discarded, reduce the heat to low and cover the pot.
Let the dal simmer on low heat for around 7 to 10 minutes until soft.
Set the cooked dal aside.
In a grinder jar, add green chilies, ginger, and coriander leaves and grind to a coarse paste.
In a separate pot on medium heat, add around 1 tablespoon of oil.
Once the oil is hot, add cumin seeds and let them splutter.
Add asafoetida to the pot, followed by chopped tomatoes and some salt to taste.
Stir fry the tomatoes for about a minute.
Add the ginger-coriander-chili paste to the pot and stir fry for another minute.
Add the boiled dal to the pot along with fresh lime juice and powdered black pepper.
Mix everything well and cover the pot, cooking for another 2 minutes to blend the flavors.
Add ghee to taste and adjust salt if necessary.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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