Moong Sabut Daal/Lentils
This is possibly one of the easiest East Indian dishes to make. It’s also one of my favorites and the dish I first learnt from my mother.
It’s quick, hassle free and great for week night dinners!
Now of course, there are many ways of making this. I’ll explain more below. Here’s the recipe:
8oz Moong dal
12 oz water
1 teaspoon Chilli powder
1 teaspoon Haldi (turmeric powder)
2 teaspoon Salt
1 1/2 teaspoon cumin
12 fl oz water
2 oz oil
- Clean and wash moong dal.
- Set stove to medium heat
- In a large steel cooking pot add daal, water, salt and haldi.
- Let boil for 30-45 minutes – depending on how much daal you are making
- In a frying pan, heat oil
- Add cumin, let the cumin seeds sizzle for a few minutes until they are slightly golden brownish
- Add salt and chilli powder
- Once all the ingredients are well blended and heated pour the mix on to the daal
- Transfer dal into serving dish
- Serve hot with rice or roti
Tips & Alternatives:
- There are many ways of making this daal. You can experiment with your taste. You may wish to fry up onions, ginger, garlic and tomatoes in the tharka
- One tip my mother told me was if I am using 1 cup of daal, then I should add 4-8 cups water. This really depends on how liquidy you want the daal to be
- When you add the tharka to the daal, it will cause the daal to sizzle and will produce smoke, so make sure to protect your face and arms and to have your kitchen exhaust on or a nearby window open
- For the meat-lovers, you can add boneless chicken breasts cut up into small cubes. But if you do, add less water to the daal so that it makes a thicker sauce. (My recommendation for this will be to cook/boil the chicken separately to make sure it is cooked fully)