Easy and home made Dry Moong Dal Recipe | Tasty and delicious quick lunchbox box recipe |#food

moong dal

🥗Healthier: split yellow peas

💰Cheaper: split lentils

Split yellow peas are often less expensive and provide similar texture.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley is a more common herb and can be used in place of cilantro.

Rinse 1 cup of moong dal 2-3 times to remove the white powdery water.

Soak the rinsed dal for 30 minutes and then drain the water.

Place a kadhai on low heat and add 1 tablespoon of ghee and 1 tablespoon of butter.

Add 2 dried red chilies and neem leaves to the ghee and butter mixture.

Add 1 teaspoon of cumin seeds and 1/4 teaspoon of asafoetida; cook until fragrant.

Grate some ginger and add it to the mixture.

Add the soaked moong dal to the kadhai.

Add 1/4 teaspoon of turmeric powder, 1 teaspoon of salt, and 1 tablespoon of red chili powder to the dal.

Mix the spices well with the dal and add 1 cup of water.

Cover the kadhai and let it cook on low-medium heat for 5 minutes, adding a little water on the lid to create steam.

After 5 minutes, check the dal and mix it again; keep it slightly dry, as it should not be overcooked.

Squeeze the juice of 1 lemon into the dal and mix well.

Chop some green chilies and add them to the dal for flavor.

Add 1/4 teaspoon of black pepper powder and mix everything together.

Garnish with chopped fresh cilantro before serving.

Serve hot with puri or as a side dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary