How to Make Dry Moong Dal | Easy & Quick Lunch Box Recipes | Punjabi Dry Moong Daal | Payals Passion

cooking oil

🥗Healthier: olive oil

💰Cheaper: ghee

Olive oil is a healthier fat option while ghee adds rich flavor.

Wash 1 cup of moong dal thoroughly and soak it for 4-5 hours, then drain the water.

Heat 2 tablespoons of oil in a kadhai over high flame until hot.

Add 1 teaspoon of cumin seeds to the hot oil and wait for them to crackle.

Add 8-10 finely chopped garlic cloves and sauté for a moment.

Add 2 finely chopped onions and sauté for 1-2 minutes until they turn slightly pink.

Add 2 finely chopped tomatoes, 1.5 teaspoons of salt, 1 teaspoon of turmeric powder, and 1 teaspoon of red chili powder; mix well.

Cook the mixture on low flame for 2-3 minutes until the oil separates from the masala.

Add the soaked moong dal and 1 finely chopped green chili; mix everything well.

Cover and cook on low flame for 10-15 minutes.

After about 15 minutes, stir the dal and add the juice of half a lemon and some chopped cilantro; mix well.

Garnish with remaining cilantro before serving.

Serve hot with roti, paratha, or puri.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary