Moong Daal Recipe

Moong daal is one of the spicy and famous recipes of Pakistan and India. Moong daal is prepared once a week in both countries. As people like the Dhaba’s daal but you can prepare at home easily. No much difference in the taste of the dal you make at home.

Legumes or dal are a staple in Indian Cuisine and there are so many ways of making them. In Indian Cuisine, you will find many variations of dal – from the simplest basic version made with minimal ingredients to spicy or rich versions made with many ingredients.

Each Indian state has its own version of a dal tadka or dal fry. In the state itself, the versions keep on changing in some cities or towns.

Most people keep in mind it as bland and in fact we used to devour it when we had been unwell or needed to devour something mild. My brothers would continually stay away from it.The best way they ate it become in moong dal khichdi and that too with a totally sad face!

However I like moong dal, for me it’s as correct as any other dal. All you need is a great tadka (tempering) and your scrumptious dal is prepared very quickly.

About some moong daal

This is a quick and easy Punjabi recipe of delicious moong dal fry at home which I frequently make. I make a diffusion of lentils on a daily basis and mung dal happens to be one among them.

In this Moong dal fry recipe, the mung lentils are cooked first. Then a sautéed aggregate of onions, tomatoes, and spices is delivered to the cooked mung lentils which are then simmered for a few greater minutes. The stop end result is a clean creamy moong dal.

How to cook moong dal

  • Wash & soak the dal for 30mins.
  • Add the dal to a pressure cooker, water to cover the dal & 1/2 tsp of turmeric powder.
  • Pressure cook the dal till 4 whistles. Allow it to cool.
  • Chop all the items indicated.

Moong Daal Recipe

Difficulty:BeginnerPrep time: 5 minutesCook time: 25 minutesTotal time: 30 minutesServings:4 servingsCalories:200 kcal Best Season:Summer

Description

Moong daal is one of the spicy and famous recipes of Pakistan and India. Moong daal is prepared once a week in both countries. As people like the Dhaba’s daal but you can prepare at home easily. No much difference in the taste of the dal you make at home.

Ingredients

Instructions

  1. Heat 3 tbsp of oil or ghee.
  2. Now add hing (asafoetida) & then cumin seeds. Once it splutters, add the Red Chilli Powder. Give it a mix & then add the chopped onions.
  3. Fry till the onions are soft, for 3-4 mins.
  4. Now add the chopped ginger, garlic & green chilies. Fry for 2 mins.
  5. Add the chopped tomatoes, mix them well & add a tsp of salt. Fry till soft for around 5 mins.
  6. Now add 1/4th tsp Turmeric Powder, 1 tsp Coriander powder & 1/4th tsp Garam Masala Powder. Mix it well & cook for around 2-3 mins.
  7. Add the boiled dal & mix it well.
  8. Cook for 3-4 mins till it comes to a boil & thickens. Check for salt & season if required & you can add some water.
  9. Add chopped coriander leaves & mix it well.
  10. Lastly for the Tadka or tempering, take a Tempering spoon & heat 1 tbsp of ghee.
  11. Once hot, add the cumin seeds & allow them to splutter. Add the garlic slices & fry till light brown. Add the red chilies & stir it till it changes color.
  12. Now switch off the flame & add the red Chilli powder. Mix it & pour the tadka on top of the prepared Dal. Mix it well.
  13. Serve it hot with rice or roti or naan.
Nutrition Facts

Servings 4


Amount Per Serving
Calories 200
Calories from Fat 9
% Daily Value *
Sodium 426mg18%
Potassium 137mg4%
Total Carbohydrate 25g9%
Dietary Fiber 6g24%
Sugars 5g
Protein 7g15%

Vitamin A 382%
Vitamin C 12%
Calcium 34%
Vitamin K 44%
Vitamin B12 2%
Phosphorus 22%
Zinc 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

(Visited 24 times, 1 visits today)

Leave a Comment