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

Moong Dal 1 cup Moong Dal
water 3 cups Water
Onion 1 medium Onion , finely chopped
Tomato 1 medium Tomato , finely chopped
Garlic 2 cloves Garlic , minced
Ginger 1 inch Ginger , grated
ghee 2 tablespoons Ghee
Cumin 1 teaspoon Cumin , seeds
turmeric powder 1 teaspoon Turmeric powder
red chili powder 1 teaspoon Red chili powder
coriander powder 1 teaspoon Coriander powder
garam masala 1 teaspoon Garam masala
salt — Salt , to taste
Cilantro 2 tablespoons Cilantro , 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.