Churi Dal | Sindhi Style Moong Dal ( Dry Version ) | छुरी दाल

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a healthier fat option.

split yellow lentils

🥗Healthier: red lentils

💰Cheaper: pigeon peas

Red lentils cook faster and are often cheaper.

Wash moong dal thoroughly a few times and soak it for at least 4 to 5 hours until it doubles in quantity.

In a pan, heat 2 to 3 tablespoons of oil until hot.

Add the washed and soaked moong dal to the pan and sauté it to remove excess moisture, ensuring it maintains a grainy texture.

Add half a teaspoon of turmeric powder and salt to taste; mix well with a spatula to evenly distribute the salt.

Spread the dal out in the pan and add 3 tablespoons of water; this amount is sufficient if the dal is well-soaked.

Cover the pan with a lid and reduce the flame to low; cook for 30 seconds.

Open the lid and stir the dal; it's important to stir at regular intervals for even cooking and to keep the grains separated.

Check the salt and add more if needed; cover the lid and cook for another 30 seconds on low heat.

Check for doneness; if not fully cooked, cover the lid again and cook for an additional 30 to 40 seconds, stirring gently.

Once the dal is about 90% done, cover and let it rest for 5 minutes; this will finish the cooking process.

After 5 minutes, open the lid and stir; the dal should have puffed up and the grains should be separate.

Dish out the dal and serve; optionally place lemon wedges for those who like a tangy flavor and sprinkle with crushed black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens