Moong dahl/Moong Dahl Tadka/Moong dahl recipe

Moong ki Dahl

INGREDIENTS

1 cup moong dahl washed
25g butter/desi ghee
1/3 cup cooking oil
1 tbsp tomato puree paste
1 1/2 tsp red chilli powder
1/4 tsp turmeric powder
1 tsp paprika powder
1 tsp garam masala powder
1 tsp crushed cumin
1 tsp salt
10-12 garlic cloves finely crushed
Fresh coriander
Bullet green chillies

METHOD

- add butter and oil to a pan on a full flame and melt the butter
- once butter is melted, add in the finely crushed garlic and saute for 1 minute
- after 1 minute add in the salt, red chilli powder, turmeric powder and paprika powder along with a bit of water to prevent the spices from burning
- mix altogether and than add in the moong dahl, garam masala powder and fresh coriander (leaving some behind for later)
- once again mix it altogether, than add in 1 1/2 cups water and allow to come to a boil
- when the water has started to boil turn the flame to low and cover and cook until the moong dahl is cooked to the point where a lentil piece breaks when pressed down
- after 20 minutes (approx) the moong dahl should now be cooked. However, if you feel it is taking a bit longer and the water is drying up you may add in some more water and allow it to further cook until it is properly done. Make sure you do not overcook it as this will break and you will not get the right texture of the dahl where each lentil piece is separate and not mashed together.
- you may now add in the crushed cumin, green chillies and remaining fresh coriander. At this point if there is any excess water remaining, turn the flame to high and allow it to dry up and than turn off the flame.
-Your Moong Ki Dahl is ready to be served, serve with tandoori roti. Enjoy!

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