This is the easiest and most delicious dal which can be cooked in 10-12 mins. We make moong dal with tadka which is slightly soft. This one is a dry version. This dal is very famous in our Gujarati household. Whenever no sabji at home, this dal comes to rescue. We also pair it with aam raas during mango season. It goes well with shrikhand and puri. We also prepare it during big get together. Moong dal is easy to digest and loaded with protein. I make it very often and pair it with Gujarati kadhi 😋. You just need few ingredients from the pantry to prepare this dal. 1:1½ dal to water ratio works the best.
This recipe serves 2 people.
Start the preparation almost 1 hour in advance. Soak moong dal at least 30-40 minutes before you start cooking.
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Preparation Time: 5 minutes
Soaking time: 30-40 minutes
Cooking Time: 10 minutes
Ingredients:
1 cup moong dal (skinned/skinless)
Oil for cooking
1 tsp cumin seeds
1/2 tsp mustard seeds
2 dry red chili
Tiny pinch of asafoetida
1 tsp red chili powder
1 tsp turmeric powder
1 tsp coriander powder
Salt to taste
Coriander/cilantro for garnishing
Procedure:
1. Wash and soak moong dal with 1½ cup water in a pot for 30 mins. Dal will double in size.
2. Heat a wide bottom pan. Add 2 tbsp oil. Then add cumin & mustard seeds. Once mustard seeds start to pop, turn down the heat and add dry red chili and asafoetida.
3. Chilies will start changing colour in few seconds, then add moong dal with water (in which it was soaked). Also add spices and salt.
4. Stir it with spatula and bring it to boil (2-3 mins) on medium heat. Turn down heat low to medium. Cover the pan with lid. Now cook for 7 mins (no need to stir during this time). You will notice by 6-7 mins, water will almost disappear and moong dal will be slightly soft (picture 1). Turn off the heat and keep it cover for 10-15 mins. By this time, remaining water is soaked in dal and dal is perfectly cooked and separated from each other (picture 2). You can use the fork to separate it.
5. Garnish with coriander. You can serve this dal warm. Pair it with kadhi….super delicious. During mango season, I serve moong dal, roti, aam raas, dhokla, fajeto (mango kadhi) and pickle. The most delicious lunch ever!!!!
Make sure you don’t overcook it, or it will be mushy. This dal taste the best when each dal is separated. Follow dal & water ratio of 1:1½. Always soak dal before cooking, it helps in speeding up the cooking process.
Let me know if you have any questions regarding the dish. Your suggestion is welcome.
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Dry Moong Dal Sabji
Start the preparation almost 1 hour in advance. Soak moong dal at least 30-40 minutes before you start cooking.
Ingredients:
1 cup moong dal (skinned/skinless)
Oil for cooking
1 tsp cumin seeds
1/2 tsp mustard seeds
2 dry red chili
Tiny pinch of asafoetida
1 tsp red chili powder
1 tsp turmeric powder
1 tsp coriander powder
Salt to taste
Coriander/cilantro for garnishing
Procedure:
1. Wash and soak moong dal with 1½ cup water in a pot for 30 mins. Dal will double in size.
2. Heat a wide bottom pan. Add 2 tbsp oil. Then add cumin & mustard seeds. Once mustard seeds start to pop, turn down the heat and add dry red chili and asafoetida.
3. Chilies will start changing colour in few seconds, then add moong dal with water (in which it was soaked). Also add spices and salt.
4. Stir it with spatula and bring it to boil (2-3 mins) on medium heat. Turn down heat low to medium. Cover the pan with lid. Now cook for 7 mins (no need to stir during this time). You will notice by 6-7 mins, water will almost disappear and moong dal will be slightly soft. Turn off the heat and keep it cover for 10-15 mins. By this time, remaining water is soaked in dal and dal is perfectly cooked and separated from each other. You can use the fork to separate it.
5. Garnish with coriander. You can serve this dal warm. Pair it with kadhi….super delicious. During mango season, I serve moong dal, roti, aam raas, dhokla, fajeto (mango kadhi) and pickle. The most delicious lunch ever!!!!
Make sure you don’t overcook it, or it will be mushy. This dal taste the best when each dal is separated. Follow dal & water ratio of 1:1½. Always soak dal before cooking, it helps in speeding up the cooking process.
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