Split Moong Dal is so readily available and versatile, I though I'd show you another Moong Dal Curry!
This is my "Go-To"curry when I'm stuck wondering what to make for dinner. It's easy, quick, delicious, simple to make and very healthy! It's a family pleaser too!
Watch how I make this delicous dal, so that you can make it whenever you're stuck thinking "What am I going to make for dinner tonight?" I've got your back! ENJOY!
Moong Dal Curry Recipe Cooking Time: 30 Minutes (Approx)
Serves 3-4 People
INGREDIENTS
1 Cup Moong Dal (200g)
3 Cups (720ml) Water
1 tsp Oil for Boiling
1 Medium Onion, Sliced (85g)
1 Medium Tomato, Sliced (100g)
1 TBSPN Light Olive Oil or ghee
1 Large Garlic Clove, Crushed
1/2 tsp Cumin Seeds
4-5 Curry Leaves (Limdi)
1/2 tsp Ginger-Garlic-Chili Paste
1/8 tsp Turmeric
3/4 tsp Salt
1-3 Green Chilis for heat (if desired)
METHOD
Look over the dal and remove any foreign particles. Then wash the dal thoroughly under running water.
Place the dal in a saucepan and add 3 cups of water. Bring this to a boil on a medium heat.
Remove any scum that forms on top with a teaspoon. Then add the oil.
Cover the saucepan with a lid, leaving the lid ajar, otherwise it will overflow. Let the dal cook on the medium heat for about 20 minutes or until it is cooked through. Add boiling water to get it to the desired thickness.
In another saucepan, heat the olive oil or ghee.
Add garlic & fry until golden.
Add onions, then cumin and curry leaves. Cook the onions until they are golden.
Add tomatoes and the remaining ingredients and fry to cook until the tomatoes soften. Stir every now & then to make sure they don't burn.
Add the cooked dal & a little boiling water if needed.
Add sliced, fresh, green chilies (or red chilli powder) for some heat if desired. Simmer for 5 minutes.
Sprinkle with some chopped coriander.
Serve with a squeeze of lemon juice, hot roti and basmati rice. Dinner is done!! ENJOY!
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