Moong Dal Curry for Chapati

Dal- in Hindi is referred to raw lentil as well as the dish. Moong dal, amongst all the other dals is my favorite. It is one of the simplest lentils to prepare. Moreover it is easy to digest not only for me but for my toddler too!

This is the first lentil which is introduced to children even when they are small babies. It takes just about 30 minutes to prepare Moong dal curry. And the ingredients used are very basic which is found in every home. One of the ingredients used is curry leaves which I pluck fresh from my garden.

Following is very simple recipe I like to share and you can serve it either with chapati or jeera rice and a side dish of any vegetable, accompanied with papad/raita/pickle. But my husband prefers it with chapati and sliced onions with a dash of lime, salt/pepper on them. You can serve this dal whatever way suits you best.

Servings: – 3-4 adults.

  • Ingredients –

Main Ingredients:-

  • 1/2 cup yellow split moong dal (always use unpolished lentils, more healthy)
  • 3 cups water
  • 1 medium sized onion
  • 1 medium sized tomato
  • 1-2 green chilies
  • ½ teaspoon garam masala powder
  • ¼ teaspoon red chili powder
  • ¼ teaspoon turmeric powder
  • Salt as per taste

Tempering:-

  • 2-3 tablespoon oil/ghee
  • 5-6 curry leaves
  • 1 teaspoon cumin seeds
  • ½ teaspoon mustard seeds
  • 4-5 flakes of garlic
  • ½ teaspoon ginger paste
  • A pinch of hing
  • Preparations:-

  • Wash the moong dal and add it to the pressure cooker with 1 ½ cups water. Close the lid and add place the weight on. And cook till 2 whistles on medium flame. After the pressure is reduced and you are able to open the lid, check if dal is cooked.
  • Finely cut onions.
  • Finely chop the tomatoes
  • Slit the garlic flakes and green chilies
  • Method: –

  • (We have to first do the tempering and then add the main ingredients to it.)
  1. In a pan heat the oil/ghee on medium flame, once hot add the mustard seeds. Let the seeds splutter.
  2. Then throw in the cumin seeds and let it crackle.
  3. Once the mustard and cumin seeds are sizzled well add the curry leaves.
  4. Add the garlic and ginger paste. Make sure you don’t burn the garlic.
  5. Then add your hing. The tempering is done.
  6. Add then the finely cut onions and mix. Let this cook well.
  7. Next the tomatoes go in and cook all of this for about 2-3 minutes.
  8. You can now add salt as it quickens the cooking process.
  9. Add the green chilies.
  10. Now add the powders – Turmeric, red chili and garam masala.
  11. Cook these entire ingredients well for about 5 minutes.
  12. Lastly add the cooked dal and the remaining water.
  13. Stir well and you can adjust the water according to your taste.
  14. Let it come to a boil and then simmer cook for another 5 minutes. Now cook till you get your desired consistency. Some like it thin and some thick. If it’s too thin then boil for few more minutes and if thick then add more water.
  15. Your moong dal curry is now ready to be served. You can garnish it with coriander leaves.

This moong dal curry can be also had almost everyday. You can try modifying the recipe by first cooking the main ingredients with dal in the pressure cooker and then add the tempering. Although some may find this lentil a little bland to taste, it is very nutritious, and with my recipe am sure their opinion would change!

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