Kacha Moong Dal
Light, everyday dal made with unroasted moog.
- Cooking time20 minutes
Calories111kcal
Kacha Moog'er Dal is a light dal made with moong lentils that is ideal for the summer months when it is too hot to eat the more decadent bhaja moog'er dal. This is also different from the lau diye tetor dal (dal made with gourd and bitter gourd) in terms of the tempering used—plus this is very quick and very easy to make. Just serve the kacha moong dal with some aloo sheddho or aloo bhorta and it makes for a simple but nourishing lunch.
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DonateIngredients
Serves
5 servings
- 100 g moong dal
- 500 g water
- 10 g mustard oil
- 1 pc dried red chilli
- 1 pc bay leaf
- 1 pc green chilli
- ¼ tsp radhuni
- 8 g salt
- 10 g sugar
- ¼ tsp turmeric
- 8 g ghee
Method
- Wash and rinse the dal, and boil it with 550 g water until cooked. The dal should be soft, but should not disintegrate.
- Heat mustard oil in a pan, and temper it with dried red chilli, bay leaf, green chilli, and radhuni.
- Add the boiled dal. Also add salt, sugar, and turmeric. Stir everything together and let bubble for 6 minutes on medium heat.
- Add ghee before turning off the stove and serving.
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