My Moong Dal

    My Moong Dal

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    About this recipe: In just adha ganta, you've got this yummy, healthy, everyday dal, great for dinner or lunch with basmati or parathas.

    Ingredients
    Serves: 6 

    • 500g dried moong dal or yellow split peas
    • 600ml water
    • 1 1/2 teaspoons salt
    • 1/2 teaspoon grated fresh ginger
    • 1 teaspoon diced green chilli
    • 100g diced tomatoes
    • 3 teaspoons lemon juice
    • 1/2 teaspoon ground turmeric
    • 2 teaspoons vegetable oil
    • 1 teaspoon cumin seed
    • 1/2 dried red chilli
    • 1 pinch asafoetida
    • 2 cloves garlic, finely chopped
    • 4 tablespoons chopped fresh coriander

    Directions
    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Rinse dal or split peas; soak in water for 30 minutes.
    2. Heat dal and water, with salt, until boiling. Reduce heat to medium and cook 15 to 20 minutes, until tender and thickened. Add more water, if necessary, to prevent drying out. To the cooked dal add ginger, green chilli, tomato, lemon juice and turmeric.
    3. Heat oil in a small saucepan and add cumin seed and red chilli. When chilli is heated add asafoetida and garlic. Stir mixture into dal and add coriander; mix well.
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    Reviews and Ratings
    Global ratings:
    (101)

    Reviews in English (104)

    by
    207

    I'd like to chime in about the aesofetida. It is also labeled "Hing" and you can find it in most ethnic stores. My Indian buddies tell me that lots of Indians won't even have the stuff in the house (It's really kind of overwhelming). I don't particularly like it, so, be warned and go easy on it, it stinks to high heaven. Substituting onion powder (with a little garlic powder thrown in) is a great idea.  -  20 Aug 2006  (Review from Allrecipes US | Canada)

    by
    192

    A great basic dahl recipe. It can also be enhanced with all manner of vegetable matter to round out your diet: diced broccoli, sweet corn kernels, red/green/yellow bell pepper, chopped fennel, plus more. We call it the enthusiastic dahl--because we can put everything we've got into it. Adding garam masala towards the end of cooking increases flavour without heat. Lightly toasting dry chilli powder at the start in oil likewise increases flavour without increasing the heat factor as much as adding it later would. Adding a small can of coconut milk during cooking will enrich the flavour for festive occasions and/or provide much-needed fats for (thinner) vegetarians. The dahl can also be garnished with lime juice and tabasco sauce as well as some chopped cilantro. Chapatti fried in butter makes a nice accompaniment and alternative to the basmati rice or brown rice standard. Hing can be stored in a well sealing jar--such as that used for premium instant coffees. Even if you do not drink coffee, it's a small price to pay for a practical solution to the Hing smell issue. N.B. Hing seems to work well with the flavour of cardamom seeds and makes a killer red lentil dahl.  -  22 Sep 2007  (Review from Allrecipes US | Canada)

    by
    78

    Just FYI - If the dried yellow split peas are round, they're "chana dal". Moong dal is smaller and more oval-shaped.  -  17 Dec 2003  (Review from Allrecipes US | Canada)

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