Chhattisgarhi Moong Dal

Chhattisgarhi Moong Dal

Chhattisgarhi Moong Dal

Veg Vegan

Yellow moong dal cooked simply in water with turmeric and tempered in mustard oil with mustard seeds, dried red chilli, and garlic — the lighter, quicker-cooking dal served on fast days and when arhar dal is unavailable. Thinner than North Indian moong dal and eaten poured directly over plain rice.

Cuisines

Chhattisgarhi

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 35 min Total: 50 min 2-3 servings

Ingredients

1 cup moong dal (split green gram)
3 cups water
1 medium onion, finely chopped
1 medium tomato, finely chopped
2 cloves garlic, minced
1 inch ginger, grated
2 tablespoons ghee
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon garam masala
— salt to taste
2 tablespoons fresh coriander leaves, chopped

Instructions

  1. 1 Rinse the moong dal thoroughly under running water until the water runs clear.
  2. 2 In a pot, add the moong dal and 3 cups of water. Bring it to a boil.
  3. 3 Reduce the heat and let it simmer until the dal is soft and cooked, about 20 minutes.
  4. 4 In a separate pan, heat ghee over medium heat.
  5. 5 Add cumin seeds and let them splutter.
  6. 6 Add chopped onions and sauté until they turn golden brown.
  7. 7 Add garlic and ginger, and sauté for another minute.
  8. 8 Stir in the chopped tomatoes and cook until they become soft and mushy.
  9. 9 Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
  10. 10 Pour this mixture into the cooked dal and stir to combine.
  11. 11 Let it simmer for another 5-10 minutes to blend the flavors.
  12. 12 Sprinkle garam masala and garnish with fresh coriander leaves before serving.

Tips

For a richer flavor, you can add a pinch of asafoetida (hing) when adding cumin seeds.