Dry Mung Daal

“A Thaali” anywhere in Gujarati Dining Restaurant is never complete without serving it in one of the four katoris (bowls) arranged in-line.

“Mung Daal” for a chilly winter, sounds good! Isn’t it? It is one of the most popular daal preparations in Gujarat – Easy to digest and protein-rich… :) Also, a soupy version of the same can be served with a plate of steamed rice! 


Serves: 2

INGREDIENTS:
1 cup Mung Daal (skinless)
1/2 tsp Ginger paste
1/8 tsp Green chilly (finely chopped)
1/8 tsp Turmeric Powder
1/4 tsp cumin seeds
A pinch of hing
2 tsp Lemon juice
Salt to taste
2 tsp Ghee
METHOD:
– Wash mung daal properly and pressure-cook it for 2 whistles in lightly-salted water.
– Heat ghee in a pan and add cumin seeds, hing.
– Once it splutters, add ginger-garlic paste and chopped green chilly. Saute it for a while.
– Add boiled mung daal and rest of all ingredients into it. Mix well.
– Cook it for around 2-3 mins and at last, add lemon juice.
– Garnish with coriander leaves and serve hot!
SJ’s NOTE:
– Make sure daal is just cooked and not mashed.
– Pressure-cooking (over the other methods of boiling) it keeps the flavors intact.

Linking this recipe to Manju’s KitchenPriya’s Versatile Recipes:

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