Moong daal (bengali recipe)

Cooking Directions

• STEP 1.Wash the moong dal thoroughly and soak it in water for 30 minutes.
• STEP 2.In a pressure cooker, heat oil and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
• STEP 3.Add ginger-garlic paste, turmeric powder, and red chili powder. Cook for a minute.
• STEP 4.Drain the soaked moong dal and add it to the pressure cooker. Add water, salt, and pressure cook for 3-4 whistles.
• STEP 5.Once the pressure is released, open the cooker and check the consistency of the dal. If it is too thick, add some water and simmer for a few minutes.
• STEP 6.For the tempering, heat ghee in a small pan and add cumin seeds, dried red chilies, and asafoetida. Pour this tempering over the cooked dal.
• STEP 7.Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Soaking the moong dal helps in reducing the cooking time.
• Adjust the consistency of the dal according to your preference by adding more or less water.
• You can add a squeeze of lemon juice for a tangy flavor.

Storage and Serving

• Leftover 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 moong dal with steamed rice, roti, or naan for a complete meal.