Moong ki Daal
A home-style recipe for Moong ki Daal. Serves 4, ready in about 30 minutes.
Ingredients
- 1 cup (200 g) yellow moong daal, washed
- 1 tsp salt
- ½ tsp turmeric
- 3 tbsp oil or ghee
- 1 tsp cumin seeds
- 1 onion, chopped
- 1 tsp ginger-garlic paste
- 1 tomato, chopped
- 1 tsp red chilli powder
- A handful of fresh coriander, to finish
Missing something?
- No moong lentils? Use another daal (cooking time changes).
- No onion? Use spring onions, or a little onion powder (less depth).
- No tomato? Use 1 tbsp tomato paste per tomato, or 2 tbsp yogurt for tang.
Method
- Boil the daal with 3 cups water, the salt and turmeric. Skim off the foam, then cover partly and cook on low heat for 15–20 minutes, until soft.
- Heat the oil and add the cumin. When it sizzles, add the onion and fry for 5 minutes until light golden.
- Add the ginger-garlic paste, tomato and chilli and cook for 4–5 minutes until soft.
- Stir this into the daal and simmer for 3 minutes. Add hot water if it is too thick, and finish with the coriander.