Moong Dal
Before cooking
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Steps as written in the recipe card.
17 stepsTiming varies by step
Ingredient prep checklist
- Onions/ Shallots: ¼ cup onions/ shallots ((optional, 1 small fine chopped))
- Tomatoes: ½ cup (1 medium) tomatoes ((deseeded & chopped))
- Ginger: 1 teaspoon ginger ((peeled & fine chopped))
- Green Chilies: 1 green chili ((slit or chopped, deseeded if required))
- Kasuri Methi: 1 teaspoon kasuri methi ( (dried fenugreek leaves, optional))
- Amchur: ½ teaspoon amchur ((optional, dried mango powder or 1 tbsp lemon juice))
- Garlic: 2 to 3 garlic cloves (crushed )
- Mustard Seeds: ¼ teaspoon mustard seeds ((optional))
- Curry Leaves: 6 to 8 curry leaves ((optional))
- Hing: ⅛ teaspoon hing ((asafoetida, optional))
Add moong dal to a bowl and rinse them thrice. Soak in 1¾ to 2 cups water until you chop and prepare the rest. (If you don't have a cooker, soak them in hot boiling water for 30 mins before you proceed with the below steps)
Visual cue
until you chop and prepare the rest.
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Timing30 minute
for 30 mins
Visual cue
until you chop and prepare the rest.
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Add moong dal to a bowl and rinse them thrice. Soak in 1¾ to 2 cups water until you chop and prepare the rest. (If you don't have a cooker, soak them in hot boiling water for 30 mins before you proceed with the below steps)
Source
Moong Dal Recipe
Moong Dal Recipe
References
This step uses
- ½ cup moong dal ((yellow mung lentils))
- 1¾ cups water
Full ingredient reference
- ½ cup moong dal ((yellow mung lentils))
- ¼ cup onions/ shallots ((optional, 1 small fine chopped))
- ½ cup (1 medium) tomatoes ((deseeded & chopped))
- 1 tablespoon oil (or ghee)
- ½ teaspoon cumin seeds
- 1 teaspoon ginger ((peeled & fine chopped))
- 1 green chili ((slit or chopped, deseeded if required))
- 4 to 5 curry leaves ((or 1 bay leaf))
- ⅛ teaspoon turmeric
- ¼ teaspoon Kashmiri red chilli powder
- ½ teaspoon garam masala
- 1¾ cups water
- 1 teaspoon kasuri methi ( (dried fenugreek leaves, optional))
- ½ teaspoon amchur ((optional, dried mango powder or 1 tbsp lemon juice))
- 1 tablespoon ghee (or oil or butter)
- 2 to 3 garlic cloves (crushed )
- 1 dried red chilli
- ¼ teaspoon mustard seeds ((optional))
- ½ teaspoon cumin seeds
- 6 to 8 curry leaves ((optional))
- ⅛ teaspoon hing ((asafoetida, optional))
- ¼ teaspoon red chilli powder