Thursday, 14 February 2019



1 cup saabut moong dal / whole green gram
2 tbsp pure ghee / clarified butter
1/2 tsp cumin
a pinch of asofotida
1 onion finely chopped
2 tomatoes pure
1 green chili
1 tsp ginder paste
1 tsp garlic paste
1/2 tsp turmeric powder
1/2 tsp degi mirch
1 tsp dhania powder
1/2 tsp sabzi masala/ garam masala
1 tsp rajmanh masala

  1. Wash sabut moong dal 2-3 times then soak dal in water for 1-2 hours.
  2. Cook moong dal in a pressure cooker along with 4 cups of water, salt, and turmeric powder.
  3. Simmer the gas after first whistle and cook dal for another 3-4 whistles.
  4. Turn off the gas, and wait until pressure releases by itself.
  5. In the meanwhile prepare the tempering for sabut moong dal .
  6. Heat ghee in a pan and add asafoetida and cumin seeds and let them crackle.
  7. Add chopped green chilli, ginger and garlic paste and chopped onions. Cook them till onion are  brown in color.
  8. Now add pureed tomatoes and cook the tomatoes till the masala leaves the sides of the pan.
  9. Add rest of the spices to the masala and mix well.Cook further for another 3-4 minutes if required add 1-2 tbsp of water so that the spices don't get burnt.
  10. Add the masala to the cooked dal, adjust the consistency , if required add some more water and close the lid and give 2-3 more whistles.
  11. Take out the dal in serving bowl. Heat 2 tsp of ghee in a pan and crackle 1/2 tsp cumin seeds along with 2-3 dry red chilies and a pinch of degi mirh powder. 
  12. Switch of the gas and pour the tempering over dal.
  13. Serve dal with rice , roti or parantha.

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