Wednesday, 8 January 2014

Moong Dal Fry

Moong Dal Fry

According to me, Moong Dal has the best taste. It brings a wonderful texture and taste to the dish. another advantage is that it cooks faster than any other Dal and usually gets done in 2 whistles if you soak it for 15 minutes. I am  sharing with you a basic Dal Fry recipe today.


Yellow Moong Dal  - 1 Cup (Washed and Soaked in 3 cups of Water)
Turmeric powder and Asafoetida - A pinch each
Onion - 1 (Small, chopped)
Tomato - 1(Small, chopped)
Garlic - 5 Pods (chopped)
Mustard Seeds and Cumin Seeds - 1/2 Teaspoon each
Ginger - 1/2 Inch (chopped)
Asafoetida - A Pinch
Red Chilly powder - 1/2 Tablespoon
Coriander powder, Cumin Powder - 1/2 teaspoon each
Corinader Leaves - to garnish
Salt, Oil or Ghee


Cook the Soaked Moong Dal with Turmeric powder and asafoetida for 3 whistles. Masg it well and Keep this aside.

In a pan, heat 1 tablespoon of Oil or Ghee or a mixture of both. Once the oil is warm, add the mustard seeds and once they splutter add the Cumin seeds and allow it to splutter.

Then add the onion and saute. Once the Onion is done, add the Tomatoes, Garlic and Ginger and cook till the tomatoes becomes mushy.

To this add Red Chilly powder, Coriander powder and cumin powder and saute for few minutes. Saute the mixture till the Raw flavor is gone. If you think the masala might burn add the water from the dal.

Once the mixture is cooked, add the Dal and cook it covered for 5 minutes.

Garnish with Coriander leaves and Serve. 


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