In the node detail page
- Duration: 30 minutes
- Serves: 2 to 4 people
To make the cooking easier and better, remember to always overnight-soak the moong dal. Also, take care to wash the dal thoroughly under running water at least 7 to 8 times to get rid of that potent smell of the dal.
- 1038 views
This is a signature Gujarati lentil dish, unique in character as the moong dal is simmered in a mix of curd and spices. The flavour is thus quite different from all the other kinds of dals made across the country.
- Green gram dal (hari moong dal) (½ cup)
- Curd (dahi) (1 cup)
- Gram flour (besan) (2 tbsp)
- MTR Haldi/Turmeric Powder (½ tsp)
- Green chillies (hari mirch), finely chopped (2 to 4)
- Sugar (½ tsp)
- Salt (to taste)
- Yellow mustard (sarson) (½ tsp)
- Cumin seeds (jeera) (½ tsp)
- Fenugreek seeds (methi dana) (1 tsp)
- Cloves (laung) (2 to 3)
- Cinnamon (dalchini) (1-inch stick)
- Curry leaves (kadipatta) (5 to 6)
- Thoroughly wash the dal 6 to 8 times and then soak it overnight.
- The following morning, pressure-cook the soaked dal along with 2 cups of water and some salt, timing it to 3 whistles. Once done, allow the steam to escape naturally.
- Meanwhile, mix the dahi, MTR Haldi/Turmeric Powder, salt, sugar and besan in a bowl. Then, add in the chopped green chillies along with 1 cup of water. Mix well so that no lumps form.
- Heat oil in a kadhai. Then, toss in the sarson and once it has started to crackle, add in the jeera, methi, laung, dalchini and kadipatta.
- Next, pour in the dahi mix and keep stirring well till it has come to a boil.
- Let the mix continue to boil for 2-3 mins.
- Then, add in the boiled moong. Stir well and keep cooking for 2-3 mins.
- Serve hot with rice or roti.