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Today we are making spilt and husked (dhuli) moong dal.
This dal is not only delicious, but also can be digested too quickly among the rest.
Let’s start with the procedure of making moong dal.
We can make moong dal with two methods.
One is, take dal, add water, followed by turmeric powder, salt, and cook until it simmers once and then add tadka.
Second being, is that prepare tempering in the pressure cooker, add dal to sauté and the add water to cook sufficiently.
So, today we’ll prepare the tempering and then add the dal
Let’s start with making the dal.
For this preheat a pressure cooker.
Add 2 tsp ghee into the pressure cooker and let it heat sufficiently.
You can increase or decrease the quantity of ghee in dal as per your preference.
Ghee enhances the flavor of dal.
We have taken 1 tomato, chop it finely.
You can even add ground tomato to the dal.
For this cut tomato into big chunks and place them in mixture grinder,
followed by 1 green chilly and ½ inch piece of ginger to make a paste.
You can use this paste as well or add finely chopped tomatoes as well.
Ghee is sufficiently heated; add ½ tsp cumin seeds, 1 pinch asafoetida, ¼ tsp turmeric powder, 1 tsp
coriander powder, 1 green chilly (finely chopped), ½ tsp ginger paste and sauté the masala for a while.
Now add chopped tomato and sauté until ghee starts separating from it.
Mash the tomatoes as well.
Ghee has started separating from the masala, it’s ready.
We have taken ½ cup moong dal, clean and soak in water for 15 to 20 minutes.
So, we have used soaked dal but you can even make moong dal without soaking it in water.
Add the dal to the masala and sauté for a minute or so with the masala
Now add 2 cups of water in the dal, followed by ¾ tsp salt.
Cook until it simmers once.
Turn off the flame and let the steam escape.
Let the steam escape and then open the lid to check the dal.
Dal is ready, add some green coriander to it, mix and take out dal in a bowl.
You can keep the consistency of dal thick or thin as per your preference.
Don’t add too much water in the pressure cooker, else dal can spill out once it starts simmering.
You can add water later.
We already tempered the dal and is ready to be served.
We are adding another tadka to the dal so that it tastes and looks even better.
Also, we added no red chilly in the dal and added only 1 green chilly.
So there are less spices and moong dal taste better with less spice.
Now take 1 tsp ghee for making the tadka and allow it to melt.
Add 6 to 7 curry leaves, 1 dry red chilly and sauté for a while.
Also add ¼ tsp red chilly powder and turn off the flame.
Pour this tempering over the dal and mix well.
Dal looks tempting.
Scrumptious moong dal is ready.
Serve this delicious moong dal with chapatti, rice or porridge.
Moong dal is served with porridge takes delicious.
This much quantity of dal is sufficient for 2 to 3 family members.
Try making this recipe at your home and share your experiences with nishamadhulika.com
See you soon with another delightful recipe.
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