Moong dal is very nutritious and easy to digest. Simple and minimally cooked, they are light on the stomach, making them an excellent food for young children and healthy people. Moong dal is recommended in Ayurvedic or detox diets.
Ingredients for Moong Dal
- 1 cup moong dal, soaked in cold water for 2 hours, filtered and washed
- 1/2 tsp Turmeric
- 1 tsp salt
- 3 tbsp ghee
- 1 tsp cumin
- 1 green chili, cut lengthwise
- 4 garlic cloves, grated
- 1 large onion, diced
- 1/2 tsp garam masala
- coriander leaves
- red chili powder (optional)
Method how to make moong dal
- Put the lentils, turmeric and salt in a pan, add water and bring to a boil while stirring. Reduce the heat to very low and cover the pot with a small lid. Check utensil and keep stirring occasionally (if dal is too thick, dilute with a little water).
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Make the tarka: Heat the ghee in a small skillet over medium-high heat. Add the cumin seeds, chili and garlic and cook until you smell and the garlic is lightly browned for about 1 minute. Add the onions and cook for about 2 minutes more. Pour tarka of skillet into pan and stir the dal.
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Pour into a serving bowl or individual soup bowls.Sprinkle with a pinch of garam masala, green coriander leaves or red chili powder. Dal can be made ahead of time, refrigerated, and reheated. Let cool to room temperature before refrigerating. It will last 2-3 days.
