Moong Dal Fry
From roadside Dhabas to global Indian restaurants, almost all diners serve this all time favorite Moong Dal Fry. A mixture of Moong and masoor Dal cooked to perfection and perked up with an aromatic tempering of onions, tomatoes, ginger and garlic. This dal has a very pleasing texture and irresistible flavor. Enjoy this dal hot with rice or rotis.
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- Yellow moons dal - 1/2 cup ( soaked for 30 minutes )
- Masoor dal - 1/2 cup ( soaked for 30 minutes )
- Turmeric powder - 1/4 Tsp
- Onion - 1 medium, chopped
- Tomato - 1 large, chopped
- Green chilies - 2, chopped
- Ginger - 1 inch piece, chopped
- Garlic - 3-4 cloves, chopped
- Cumin seeds - 1/2 Tsp
- Coriander powder - 1 Tsp
- Garam masala - 1/2 Tsp
- Red chili powder - 1/4 Tsp
- Salt to taste
- Coriander leaves - 2 Tbsp, chopped
- Ghee - 2 Tbsp
- Wash the dals together.
- Combine 3 cups of water, dals, salt and turmeric powder, mix well and pressure cook for 1 whistle. Switch off the flame and let the steam escape by itself.
- Heat ghee in a kadhai (save 1/2 Tsp). Add cumin seeds, let them splutter.
- Now add ginger, garlic and green chilies and let it sauté on a medium flame for 30 seconds. Add onions and sauté until the onions turn light brown in color.
- Add the tomatoes, coriander powder, red chili powder and cook it on a medium flame for 2-3 minutes or until tomatoes are fully cooked, while stirring occasionally.
- Then add the prepared cooked dal, 1/4 cup of water to adjust to consistency and cook on a medium flame for 3-4 minutes. Add garam masala and half of the coriander leaves and mix well
- Garnish with remaining coriander leaves and top it with remaining ghee. Serve hot with rice or rotis.
Hungry soul by Abha http://www.hungrysoulbyabha.com/