Moong Dal Fry
This recipe for Moong Dal Fry features yellow moong dal as the comforting main ingredient. The dish is elevated with a simple tadka (tempering) of ghee, cumin seeds, garlic, curry leaves, and red chilli powder, which is poured over the cooked dal. It's best enjoyed served on plain rice alongside a poppadom and pickle for a truly comforting meal.
Ingredients 11
1 cup yellow moong dal
2 cups water, for boiling dal
salt, to taste
1 1⁄2 tsp turmeric powder
1 tbsp ghee
1 tsp cumin seeds
2 cloves garlic, finely sliced, optional
10 curry leaves
1 1⁄2 tsp red chilli powder
1 tsp amchoor powder (dry mango powder), for serving
lemon juice, for serving, optional
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Method 3
Soak the in for 15 minutes, then rinse in fresh water until clean. In a pot put the rinsed dal, add water, salt, and , and boil until the dal is almost done. Press a few grains in your palm to check if the dal is cooked—you don't want to overcook it.
In a small pan, heat the . Add and , and allow the garlic to lightly brown. Then add the and , and quickly pour the tempering over the cooked dal.
Sprinkle lemon juice or over the dal before serving.
Bhavna - The Modern Desi Co's tips
If you find that the dal is too spicy, you can squeeze lemon juice just before serving.
Another option is to sprinkle some finely chopped onion and coriander in a bowl when serving the dal.
If you feel that the dal is too thick, add 1/2 cup of hot water to the dal and bring it to a boil. You don't want a runny soup nor do you need a thick porridge.
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Notes
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