20 Apr Daal Moong
Daal has always been a classic food.
Moong is the Queen of legumes.
The aroma of moong daal bring us back after a long vacation. I, usually made daal on my lazy days.
I cook it when there are no veggies at home and no other food is left.
This is a fabulous recipe and my hubby loves it!
I remember, I made this daal once and invited my brother and family, but my sister in law couldn’t come
because of some reason and I sent it for her and she was shocked, that I could make that yummy daal
and she called me specially to praise that recipe. I must tell you here that she’s a wonderful cook and our
whole family loves her cooking. I am sure that you will love this recipe!
Daal is a big comfort in every home.
We can eat it with rotti, white rice as it has a unique flavor.
I find it very easy to make. Soaking Daal helps us to cook quickly. This daal should be cooked long and
slow to get a fantastic creaminess!
1 Cup Daal Moong
1 Cup Milk
1 Onion (chopped)
1 Tbsp Red Chili
1 Tbsp ginger paste
1 Tbsp garlic paste
1 Tbsp Salt
1/2 Tsp Turmeric
2 Green chilies
2 Cups water
1 Tsp Cumin seeds
3-4 Curry leaves
1 Julienne cut ginger
Soak daal overnight or 4-5 hours before cooking.
In a pressure cooker, add ½ cup milk and ½ cup water and cook till 4 whistles.
In a pan, heat oil and add cumin seeds and curry leaves and fry in a low flame till aroma comes out.
Add a chopped onion and green chilies and cook till it changes its color to brown.
Now, add ginger and garlic paste and fry till raw smell goes on.
Now, add cooked daal with turmeric and salt.
Mix with 1 ½ cups of water and ½ cup milk and boil it for 5 minutes on a high heat.
Discard from the oven and garnish with fresh coriander and julienne cut ginger and serve with a roti.