Chilke Wali Moong Dal Recipe

Cooking Directions

• STEP 1.Wash the split green gram lentils with the skin thoroughly and soak them in water for 30 minutes.
• STEP 2.In a pressure cooker, add the soaked lentils, water, turmeric powder, and salt. Cook for 3-4 whistles or until the lentils are soft and mushy.
• STEP 3.In a separate pan, heat ghee or oil and add cumin seeds, mustard seeds, asafoetida, and dried red chilies. Let them splutter.
• STEP 4.Add chopped onions and sauté until they turn golden brown.
• STEP 5.Add ginger-garlic paste and sauté for a minute.
• STEP 6.Add chopped tomatoes and cook until they become soft and mushy.
• STEP 7.Add red chili powder, coriander powder, and garam masala. Mix well.
• STEP 8.Add the cooked lentils to the pan and mix everything together. Adjust the consistency by adding water if needed.
• STEP 9.Simmer the dal for 5-10 minutes on low heat to allow the flavors to blend.
• STEP 10.Garnish with chopped coriander leaves and serve hot with rice or roti.

Cooking Tips

• Soaking the lentils helps in reducing the cooking time.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a creamier texture, you can blend a portion of the cooked lentils before adding them back to the pan.

Storage and Serving

• Leftover Chilke Wali Moong Dal can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dal on the stovetop or in the microwave before serving.
• Serve the dal hot with steamed rice, jeera rice, or roti. It can be enjoyed as a main course or a side dish.