Tangy Green Moong Dal

by Tarla Dalal

Tangy Green Moong Dal, 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.

add to my cookbook add to shopping list

ग्रीन मूंग दाल रेसिपी | राजस्थानी ग्रीन मूंग दाल | - हिन्दी में पढ़ें (Tangy Green Moong Dal in Hindi)

Added to 31 cookbooks This recipe has been viewed 29235 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.

Add your private note

Tangy Green Moong Dal recipe - How to make Tangy Green Moong Dal

Tags

Soaking Time: 30 minutes Preparation Time: 10 mins Cooking Time: 20 mins Total Time: 601 hours 4Makes 4 servings
Show me for servings

Ingredients

1/2 cup green moong dal (split green gram)
1/4 cup masoor dal (split red lentil)
1/4 cup chana dal (split bengal gram)
2 tbsp urad dal (split black lentils)
1/4 tsp turmeric powder (haldi)
1 tbsp oil
1 tsp cumin seeds (jeera)
1 tsp finely chopped green chillies
1/2 tsp finely chopped ginger (adrak)
a pinch of asafoetida (hing)
1/2 tsp chilli powder
salt to taste
1 1/2 tsp lemon juice

For The Garnish
2 tbsp finely chopped coriander (dhania)

Method

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.