Moong Dal

🛒 Ingredients

• Moong Dal (split yellow lentils) 50 g · 174 kcal
• Water (retained in dish) 130 g · 0 kcal
• Vegetable oil 5 g · 44 kcal
• Onion 30 g · 12 kcal
• Tomato 50 g · 9 kcal
• Ginger-garlic paste 5 g · 4 kcal
• Green chili 2 g · 1 kcal
• Cumin seeds 1 g · 4 kcal
• Turmeric powder 1 g · 2 kcal
• Coriander powder 2 g · 6 kcal
• Red chili powder 1 g · 3 kcal
• Asafoetida (Hing) 0 g · 0 kcal
• Fresh coriander leaves 5 g · 1 kcal

👨‍🍳 Instructions

1. Rinse the moong dal thoroughly under running water, then soak it in 150ml of fresh water for at least 30 minutes, or up to 2 hours.
2. Drain the soaked dal and cook it with an additional 130ml of water and 1/4 teaspoon of turmeric powder in a pressure cooker for 2-3 whistles, or in a pot until tender.
3. In a separate pan, heat the vegetable oil over medium heat. Add cumin seeds and asafoetida, letting them splutter for a few seconds.
4. Add chopped onion and green chili, sauté until the onion turns translucent and light golden brown.
5. Stir in ginger-garlic paste and cook for one minute until fragrant. Then add chopped tomato, coriander powder, and red chili powder, cooking until the tomato softens and the oil separates.
6. Pour the cooked dal into the tempering mixture, mix well, and simmer for 5-7 minutes to allow the flavors to meld. Add salt to taste.
7. Garnish with fresh coriander leaves and serve hot with rice or roti.