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Moong Dal (ମୁଗ ଡାଲି)

  • 1½ cups moong dal (ମୁଗ ଡାଲି)
  • 3 cups water (ପାଣି)
  • 2 tablespoons oil (ତେଲ)
  • 1/8 teaspoon asafetida
  • 1/8 teaspoon turmeric powder (ହଲଦୀ ଗୁଣ୍ଡ)
  • ½ teaspoon mustard seeds (ସୋରି)
  • ½ teaspoon cumin seeds (ଜିରା)
  • 3 green chilies, split lengthwise
  • 1 teaspoon ginger paste (ଅଦା)
  • 1 tablespoon chopped garlic (ରସୁଣ)
  • 1 coarsely chopped red onion (medium)
  • 1 cup chopped tomatoes (ଟମାଟର)
  • 2 sprigs curry leaves, leaves removed and rinsed
  • Salt to taste (up to 2 teaspoons) (ଲୁଣ)
  • 3 tablespoons chopped cilantro leaves     
  • Rinse the moong dal. Add water, and boil in a medium-sized saucepan (the dal is cooked when you can pick up a few grains and mash them easily between your fingers). 
  • Mix the dal well with a spoon to a smooth consistency.Heat oil on medium heat, in a medium-sized pan, for 30 seconds;Add asafetida, turmeric, mustard seeds, cumin seeds and curry leaves, in quick succession. 
  • Cover the pan to prevent the oil and spices from splattering;When the mustard seeds start crackling, add the green chilies, ginger paste and garlic. 
  • Saute for 1 minute;Add onions, and continue sauteing until they turn translucent, about 5 minutes; 
  • Add the tomatoes, and saute for 3 minutes longer.Add the boiled moong dal and salt, and fry until all the ingredients are mixed well. Garnish with cilantro leaves. 

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