Sukhi Moong Dal is a really healthy snack that can be eaten in breakfast or with evening tea.
| Preparation Time: | 20 minutes |
| Servings: | 4 |
| Difficulty: | Medium |
Ingredients
| Moong dal | 1 cup |
| Red onion | 1 small |
| Tomato | 1 medium |
| Green chilies chopped (optional) | 1 |
| Coriander leaves chopped | 1/4 cup |
| Grated ginger | 1 tbsp |
| Vegetable oil | 1 tsp |
| Cumin seeds | 1/2 tsp |
| Salt | 1/2 tsp |
| Asafoetida | A pinch |
| Garam Masala | 1/2 tsp |
| Fresh lemon juice | 1 tbsp |
Method
- Pick moong dal to make sure there are no stones or dirt and wash it thoroughly.
- Chop onions, tomatoes, green chillies and coriander leaves.
- Heat oil in a wok and add cumin seeds and wait till they puff up.
- Add grated ginger and fry a bit.
- Quickly add moong dal, 1.5 cups of water, salt and garam masala. Lower the heat once water starts to boil. Cover it and let it cook on slow heat.
- Stir it once a while. Once all the water is absorbed, turn off the heat.
- Mix onions, tomatoes, green chili, coriander, lemon juice and mix lightly. Moong Dal as a snack is ready.
- Serve hot.
- Breakfast suggestion: Porridge, French Toast and Moong Dal Snack
Notes:
- Moong should be soft but not mushy.
- You can also make this in pressure cooker but there is always a chance that it will become mushy. For pressure cooking, soak dal for at least 4 hours. Cook with 1/2 cup of water and turn off the heat when cooker starts to whistle. Open it when steam dies down.
- If you have soaked dal for at least 2 hours, you can follow the same procedure as above but cook it in 1/2 the water. For example if you soaked 1 cup dal, use 1/2 cup water during cooking. If you see that dal is not fully cooked but all water has been absorbed, add a little more water.
Summary
Recipe Name
Sukhi Moong Dal
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 2 Review(s)