This is an extremely tasty Moong Daal recipe that goes well with Rice or Roti.Contains the goodness of Protein so healthy too.
Ingredients
- Sabut Moong Daal – 100 grams
- Green Coriander branches – 10 grams
- Green coriander leaves – 1 teaspoon
- Green chilli – 2 pieces
- Ginger – 1 inch
- Tomato – 1 piece
- Garlic – 10 pods
- Coriander powder – 1 teaspoon
- Cumin powder – 1 teaspoon
- Garam masala powder – 1 teaspoon
- Cinnamon – 1 stick
- Green cardamom – 1 piece
- Cloves – 2 pieces
- Cumin seeds – 1 teaspoon
- Kasuri Methi – 1 teaspoon
- Asafoetida – 1/2 teaspoon
- Whole red chilli – 1 piece
- Water – 1 litre
- Salt – to taste
- Kashmiri red chilli powder – for colour
- Ghee – 5ml
- Cooking Time -45 minutes
- Serving -3 persons
Procedure
- Soak the Moong Sabut Daal for 30 minutes in lukewarm water with 1 pinch of baking soda.
- Boil the daal in a cooker for atleast 10 whistles.
- Prepare the green masala paste with coriander branches,ginger, garlic (5 pods) and green chilli with mortar and pestle.
- Use the same to make a paste of tomato.
- Take a kadhai and add oil.
- Temper with asafoetida, cumin seeds, whole red chilli , cinnamon, green cardamom and cloves.
- Add the green paste and tomato paste and cook till oil seeps out.
- Add the masalas – coriander powder,garam masala powder,kasuri Methi and Cumin powder to the mixture.
- Cook for two to three minutes as the aroma of the masala comes out.
- Add the boiled sabut moong dal and mix everything together well.
- Let the solution come to a boil.
- Garnish with chopped green coriander.
- Temper the daal once again with sliced garlic (5 pods) and Kashmiri lal mirch.
- The consistency should be thick.
Your Garlic Moong Daal Masala is ready to serve with roti or rice.
Happy Cooking!!