Moong Daal Curry

Moong Daal Curry

Cooking Time

Preparation Time : 10

Cook Time : 40

Total Time : 50

Ingredients

Serves 4

  • Moong dal (yellow split gram) 100 gms

  • Water (for boiling dal) 550 ml

  • Mustard Oil 10 gms

  • Dried Red Chili 1 piece

  • Bay Leaf 1 nos

  • green Cardamom pods 2 piece

  • Cinnamon Stick 1 inch

  • Cloves-pieces 3-4 nos

  • Cumin Seeds 1 tbsp

  • Green chillies,slit 2 nos

  • Chopped Carrot and Cauliflower 100 gms

  • green peas 25 gms

  • Tomato,Chopped Roughly 1 nos

  • Sugar(optional) 1/2 tbsp

  • Salt 1 1/2 tsp

  • finely chopped fresh coriander leaves 4 tbsp

  • garam masala powder 1/2 tsp

  • turmeric powder 1 tsp

  • dollop of ghee 1 nos

Directions

  • 01

    Dry-roast the dal, stirring continuously, till it changes colour from yellow to a pinkish brown

  • 02

    Transfer the roasted dal into a boiling pot immediately

  • 03

    Wash and rinse the dal thoroughly.

  • 04

    Add water to the washed dal.

  • 05

    Boil it on medium heat for about 20 minutes/ till partially cooked(not broken/mashed)

  • 06

    Heat up the kadai once more and add mustard oil.

  • 07

    temper it with the dried red chilli, bay leaf, cardamom, cinnamon, clove, cumin seeds, and 1 green chilli

  • 08

    Add the cauliflower and carrots and sauté for 2-4 minutes on medium heat

  • 09

    Add the tomatoes and peas, one at a time, and fry them for a minute after each addition.

  • 10

    Pour in the roasted, boiled dal with its water

  • 11

    Add the salt, sugar and turmeric, and stir them in.

  • 12

    Allow the dal to bubble for about 6 minutes on low heat. (Don’t increase the heat level or the liquid in the dal may dry up)

  • 13

    Garnish with chopped coriander leaves, a slit green chilli, garam masala powder, and ghee.

  • 14

    Cover the pan with a lid and allow the dal to soak up the flavours from the garnish before serving it with rice

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