Moong Ki Dahiwadi Recipe

Cooking Directions

• STEP 1.Wash and soak the moong dal for 2 hours.
• STEP 2.Drain the water and grind the dal into a coarse paste.
• STEP 3.In a pan, heat oil and add mustard seeds and curry leaves.
• STEP 4.Add the ground moong dal paste and cook until it thickens.
• STEP 5.Remove from heat and let it cool.
• STEP 6.Once cooled, add yogurt, salt, red chili powder, and mix well.
• STEP 7.Heat oil in a small pan and add cumin seeds and asafoetida.
• STEP 8.Pour the tempering over the moong dal mixture and mix well.
• STEP 9.Garnish with coriander leaves and serve chilled.

Cooking Tips

• Make sure to soak the moong dal for at least 2 hours to soften it.
• You can adjust the consistency of the dish by adding more or less yogurt.
• For a spicier version, add green chilies or chili powder to the tempering.
• You can also add grated coconut or chopped vegetables for added flavor and texture.

Storage and Serving

• Moong Ki Dahiwadi can be stored in the refrigerator for up to 2 days.
• Serve it chilled as a side dish or main course with rice or roti.
• Garnish with fresh coriander leaves before serving for added freshness.