To the moong and back!
Split green gram cooked with spices.
Prep Time
120minutes
Cook Time
30minutes
Prep Time
120minutes
Cook Time
30minutes
Ingredients
For Tempering
Instructions
  1. Rinse and soak the moong dal in water for a few hours or overnight. Darin andkeep aside.
  2. Heat the oil in a pressure cooker and add the bay leaf and cumin seeds.
  3. When the cumin splutters, add the onions and sauté till golden.
  4. Add the ginger-garlic paste and fry for a minute.
  5. Add the tomatoes, red chili powder, turmeric powder, garam masala and coriander powder. Cook till the tomatoes soften.
  6. Now add the moong dal and mix well.
  7. Add the water and salt and give a stir. Cover and cook for 15-20 minutes on a high flame.
  8. Check the softness and consistency of the dal before serving. Add water and pressure cook more if required.
  9. Heat ghee in a tempering pan, add the dry red chili and mustard seeds. When the mustard seeds crackle, turnoff the stove and add it to the dal.
  10. Serve hot with dal or roti.