Peeli Moong Dal (Yellow Moong Dal) also known as dhuli moong dal is one of the nutritious and delicious dal of Indian cuisine. This easy and simplest dal is prepared with yellow split lentils tempered with jeera and heeng. This basic tadka works well with all types of dal. Here is no need to temper with onion and tomato. This dal is easily available in every grocery store. This moong dal goes well with roti and rice along with pickle and papad.
Yellow moong dal is healthy and take less time to cook than any other dal. Yellow moong dal is a good source of protein and dietary fibre. It is free from heaviness and flatulence so it is easy to digest. It is rich in B complex vitamins, calcium and potassium. This dal is low in calories. Some kids don’t like green moong dal so you can serve this delicious moong dal.
Course: Main course
Cuisine: North Indian
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 4
1 Teaspoon Turmeric Powder (Haldi)
½ Teaspoon Coriander powder
½ Teaspoon Amchoor powder
¼ Teaspoon Garam Masala
½ Teaspoon Red chilli powder
Salt as per taste
Water as required
1 Pinch of Asafoetida (Heeng)
2 Teaspoons Ghee
Drain the water and add dal into a pressure cooker.
Add 3 cup water, turmeric powder, salt, coriander powder and red chilli powder. Stir to mix.
Cover with the lid, put the weight on. Switch on the flame.
Let it cook for 2 or 3 whistles on medium heat till dal cooked completely. This dal doesn’t take too much time to cook. Once the pressure is released, open the lid. Check the consistency of dal. If thick then add little water and mix. Add amchoor powder and garam masala. If you like smooth dal, mash with the help of ladle. Mix well and keep it aside.
Quickly pour the tempering to the dal. Squeeze in lemon if desired before serving. Serve dal hot with jeera rice or plain rice and roti.
Yellow moong dal is healthy and take less time to cook than any other dal. Yellow moong dal is a good source of protein and dietary fibre. It is free from heaviness and flatulence so it is easy to digest. It is rich in B complex vitamins, calcium and potassium. This dal is low in calories. Some kids don’t like green moong dal so you can serve this delicious moong dal.
Course: Main course
Cuisine: North Indian
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 4
Ingredients:
For Dal --
1 Cup Peeli Moong Dal1 Teaspoon Turmeric Powder (Haldi)
½ Teaspoon Coriander powder
½ Teaspoon Amchoor powder
¼ Teaspoon Garam Masala
½ Teaspoon Red chilli powder
Salt as per taste
Water as required
For the Tempering (Chaunk) --
1 Teaspoon Cumin Seeds (Jeera)1 Pinch of Asafoetida (Heeng)
2 Teaspoons Ghee
Instructions:
Pressure cooking of dal --
Remove any stone and debris from dal. Then wash with running water very well. Soak dal into enough water for 30 minutes.
Drain the water and add dal into a pressure cooker.
Add 3 cup water, turmeric powder, salt, coriander powder and red chilli powder. Stir to mix.
Cover with the lid, put the weight on. Switch on the flame.
Let it cook for 2 or 3 whistles on medium heat till dal cooked completely. This dal doesn’t take too much time to cook. Once the pressure is released, open the lid. Check the consistency of dal. If thick then add little water and mix. Add amchoor powder and garam masala. If you like smooth dal, mash with the help of ladle. Mix well and keep it aside.
Process of tadka or chaunk -
Heat ghee in a pan. When ghee is hot add Cumin Seeds and fry till they start to splutter. Add a pinch of Heeng.
Quickly pour the tempering to the dal. Squeeze in lemon if desired before serving. Serve dal hot with jeera rice or plain rice and roti.
Tips:
- You can add chopped tomatoes at the time of pressure cooking.
- You can add bay leaves and slit green chillies in tempering.
- Temper the dal with Desi ghee instead of oil, it gives amazing taste.
- This Dal usually has a medium to thick consistency. So you can adjust the amount of water as per your choice.
- You can temper with mustard seeds and curry leaves.
- Do not overcook as it will become mushy.
You may also like:
Comments
Post a Comment