Moong Dal with Fresh Dill
by yakuta
29 Nov 2001
This recipe has been viewed 34434 times
Watch the dal closely, otherwise it will turn into a mush and the yummy texture of this dal will be lost.
Moong Dal with Fresh Dill recipe - How to make Moong Dal with Fresh Dill
Preparation Time: Cooking Time: Total Time:
2 cups yellow moong dal (split yellow gram)
1 bunch dill (shepu / suva bhaji), chopped
1 small onion, finely chopped
3 tbsp oil
5 cloves of garlic (lehsun), chopped
2 green chillies, finely chopped
4 to 5 curry leaves (kadi patta)
2 tsp cumin seeds (jeera)
2 tsp dry red chilli flakes (paprika)
2 tsp turmeric powder (haldi)
salt to taste
1/4 cup coriander (dhania) for garnish
Method
- Wash and add the moong dal in a pot.
- Add one cup of water,salt to taste and let the dal cook.
- The dal is done when the grain is cooked but is a little firm to touch.
- Turn of the stove.
- In a seperate kadai, add 3 tbsp of oil.
- Once the oil is hot add the cumin seeds and curry leaves.
- Add the chopped garlic and green chillies and saute it for a few seconds.
- Now add the small chopped onion and saute till it turns light brown in color.
- Add the cooked dal and the chopped dill to the onion mixture.
- Cover and cook on low heat for another 15 minutes.
- Garnish with chopped corrainder right before serving with chapati.
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