Sunday, 29 July 2012



  • Moong dal-1 cup
  • Water-2 cups
  • Tomato puree form-1 medium sized
  • Turmeric powder-1/4 teaspoon
  • Red chilli powder-1/4 teaspoon
  • Asafoetida (hing)-a pinch
  • Cumin seeds (jeera)-1/4 teaspoon
  • Garam masala powder-1/4 teaspoon
  • Salt to taste
  • Coriander leaves-1-2 teaspoons
  • Green chilli chopped-1
  • Oil-1 tablespoon
  • In a pan, add water & dal & boil on a low flame till dal is boiled well.
  • You can check by mashing dal from the back of the spoon.
  • If it gets well mashed, then dal is well boiled.
  • Turn off the flame & keep it aside.
  • Next, heat oil in a pan.
  • Add a pinch of asafoetida (hing)  & 1/4 teaspoon cumin seeds (jeera) & as they crackle, add tomato to it.
  • Add coriander leaves & chopped green chilli as well.
  • Next, add salt, red chilli powder, turmeric powder & mix well.

  • Cook on a low flame till the mixture leaves oil.

  • As the mixture leaves oil, add the boiled dal to it & bring it to a good boil.

  • At this point, check if there is a need for more water.
  • In case there is a need, add some water & boil well.
  • Cover the pan with a lid for a few minutes till dal is well cooked.
  • Keep checking in between & as it appears to be cooked well, add garam masala powder & turn off the flame.
  • Moong dal is ready to serve.

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