Packed with protein, this dish will transport you to the warm memories of childhood with its comforting familiar taste. Imagine a soaking rainy outside and grab a bowl of rice with piping hot dal fry and pickle..BLISS! It doesn’t hurt that this delicious and easy to make dish is packed full of protein and is superior in nutrition to its sister..the tur dal. 🙂 This dal has been overlooked since it has a bland taste. But when cooked with the right spices and love..it can marry the flavors of the spices magically.
Moong dal: 1 cup
Cumin seeds: 1 tsp
Green chillies (chopped): 2
Ginger (crushed): 1″
Onion (chopped): 1
Tomato (chopped): 1
Chilli powder: 1/2 tsp
Turmeric powder: 1/4 tsp
Dry red chillies: 2
Curry leaves: 4-5
Cilantro leaves (chopped): 4-5 tbsp
Oil: 2 tsp
Ghee: 1 tsp
Cook moong dal with salt, water and turmeric.
In a pan, heat oil. Add cumin seeds and let it splutter.
Then add green chillies, ginger and onions and cook until translucent.
Add tomatoes and cook until soft (Tip: Add little bit of salt to cook the tomatoes faster).
Add chili powder, turmeric and 1 cup of water. Let it come to a boil. Then add the cooked dal and mix well. Cook for 2 minutes.
Add cilantro leaves and cover and cook the dal on a low flame for 5 minutes.
Transfer to a serving bowl.
In a small pan, heat ghee. Add dry red chillies and curry leaves.
When the curry leaves crackle, pour over the dal. Done!