Kaacha Moong Dal

Name: How to cook Kaacha Moong Dal - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Kumkum Chatterjee

Kaacha Moong Dal

#boxweek16 #moong dal This is a traditional Bengali style no onion and garlic dal. This dal is cooked with premium quality Sona Moong Dal or Golden Moong Dal. Moong dal is rich in healthy nutrients like iron, potassium, magnesium, dietary fiber, to name a few. This is a light and delicate dal made with unroasted moong dal and suitable mainly during the hot summer months. The tempering also varies in different recipes. Flavourful radhuni /ajmod or wild celery seeds commonly used in Bengal, kalonji, and methi are used to temper this dal, a unique combination to make this dal all the more flavourful. Serve it in lunch with steamed rice, jhuri aloo bhaja, or crispy fried potatoes, and any veg curry along with a slice of lemon or mixed pickle.

Ingredient

Food ration :

4 servings

Cooking time :

15 minutes

1/2 cup

Sona Moong Dal

1/4 tsp

Turmeric Powder

As per taste

salt

1/4th tsp

sugar

1/4th tsp

kalonji or black seeds

1/4 th tsp

radhuni / ajmod or wild celery seeds

1/4th tsp

methi or Fenugreek seeds

1.5 tsp

mustard oil

1 tsp

ghee

1 tbsp

coriander chopped

Cooking instructions

* Step 1

Wash dal and rinse dal till the water runs clear. Boil or pressure cook dal up to 2 whistles with 1/2 tsp salt, turmeric,1 tsp ghee. Release the pressure after 2 minutes. The dal should be soft but not mushy. Add some more water, 1/4 th tsp sugar, and boil.

* Step 2

Heat mustard oil in a wok and sprinkle 2 dry red chilies,radhuni, kalonji, and methi. When they splutter, pour this tempering over cooked dal and give it a boil. Garnish with green and red chillies and chopped coriander. Serve with steamed rice in lunch along with crispy fried potatoes or jhuri aloo bhaja, any veg curry, a slice of lemon, or mixed pickle.