Tangy Green Moong Dal
by Tarla Dalal
Added to 30 cookbooks
This recipe has been viewed 20243 times
Here is a nourishing dish that displays many characteristic rajasthan flavours. Made of four dals cooked simply with conventional spices, ginger and chillies, with a dash of lemon for added tang, the tangy green moong dal should be enjoyed fresh with hot masala baati. You can have it with any roti or rice too.
- Combine the dals in a deep bowl and soak the dals in enough water for 30 minutes and drain well.
- Combine the dals, turmeric powder and 3 cups of water in a pressure cooker and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid. Keep aside.
- Heat the oil in a deep non-stick kadhai and add the cumin seeds.
- When the seeds crackle, add the green chillies, ginger and asafoetida and sauté on a medium flame for 30 seconds.
- Add the cooked dals, chilli powder, salt, lemon juice and ½ cup of water, mix well and cook on a slow flame for 4 to 5 minutes, while stirring occasionally.
- Serve hot garnished with coriander.
Nutrient values (Abbrv) per serving
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