Kanch Moong Dal
by Tarla Dalal
Added to 20 cookbooks
This recipe has been viewed 10439 times
A no-fuss recipe from the Bengali repertoire, Kanch Moong Dal is a delightful, mildly spiced dish that you can make anyday.
This traditional recipe is made with just a teaspoon of oil, and derives its flavour from a tempering of red chillies and seeds.
It is apt for weight watchers and those trying to reduce cholesterol too. This Dal tends to thicken after a while, so if you are having it later, add a little water to it.
Enjoy it hot with rice or rotis .
- Combine the yellow moong dal, turmeric powder, salt and 2½ cups of water in a pressure cooker, mix well 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 pan, add the dry red chillies, mustard seeds, cumin seeds and bayleaf and sauté on a medium flame for 1 minute.
- Add the onions, garlic paste and ginger paste and sauté on a medium flame for 1 minute.
- Add the cooked dal, coriander, little salt and 1½ cups of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Serve hot.
Nutrient values (Abbrv) per serving
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