15 Jul Daal Moong/Green Daal/Green Lentils
Daal Moong/Green Daal/Green Lentils
My friends tell me that cooking is easy, but it’s not easier than not cooking.
Dal Daal Moong/Green Daal/Green Lentils
- 1 cup dal moong (green)
- 1 cup milk
- 2 cups water
- 2 tablespoon oil
- 1/2 teaspoon cumin seeds
- 3-4 curry leaves
- 1 chopped onion
- 2-3 green chilies
- 1 tablespoon ginger and garlic paste
- 1/2 teaspoon turmeric
- salt to taste
- fresh coriander leaves
Rinse and soak dal moong overnight or 4-5 hours in a bowl. Or you can soak dal for a couple of hours prior to cooking.
Add dal in a pressure cook and pressure cook the soaked dal with 1/2 cup milk and 1/2 cup water till the 4th whistle. (or 3 minutes after the whistle of a normal pressure cook starts).
Stir in turmeric and salt and cook for a while.
In the meanwhile, heat oil in a pan and add cumin seeds and curry leaves and fry on a medium heat. Saute till the cumin seeds splutter.
Then add the chopped onion and green chilies and cook till it changes its color to brown.
Stir ginger and garlic paste and saute the mixture over medium heat for 2-3 minutes till the raw smell goes away.
Now, pour the mixture over the cooked dal and mix gently.
Mix in 1 1/2 cups of water and the remaining milk in it and boil for 5 minutes on high heat. The consistency of dal should not be runny and you can mash little quantity of dal with the back of the spoon while cooking.
Remove from the heat and garnish with fresh coriander leaves and serve with roti, nan or rice.
- You should soak dal overnight for the better results.
- Use thick bottom and deep pan for cooking dal.
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