Recipe Index

Tuesday, August 12, 2014

Roasted Moong Dal

1 cup Moong dal
1 tablespoon ghee also called clarified butter or use oil
1/2 teaspoon cumin seeds
1/2 teaspoon panch phoron
1/2 teaspoon turmeric powder
1 teaspoon garam masala
2 green chilies or to taste
1 teaspoon grated ginger
3 cups water or as needed
1 teaspoon salt or to taste
a few chopped cilantro leaves(Hara dhania)
3 cups water or as needed

Preparation:  Roast the moong dal on medium heat until it is golden brown.  Let it cool and then wash it.

To a pressure cooker on medium heat with the clarified butter, add the cumin seeds and panch phoron, heat until the mustard seeds in the panch phoran pops.  Add the green chilies and ginger saute it for a few seconds, add the turmeric powder and garam masala saute it for a few seconds.  Add the roasted and washed dal add water, cover the cooker and cook for 10 minutes or until the dal is cooked.  When the steam has subsided, open the cooker and check to seed if the dal is cooked.  Add water as needed and salt to taste.  Let it come to a boil, add the cilantro leaves and turn the heat off and it is ready to serve.  Serves 4.