Moong daal is one of the lightest lentil that is served in Indian homes. The daal is slightly bland and so people find it dull and boring food. To tell you the truth I never used to eat this while I was a kid. Over the years I have become very fond of this daal and it is cooked very often.
Tempering it with ghee and asafoetida makes this a real treat and is the tip for enhancing the taste. A dash of lemon or a tsp of the Methi Keri Goonda ki sabzi in the daal takes it to a completely new level.
The Rajasthani Moong Daal is a part of he Jodhpuri Thali.
Serves : 2-3
Rajasthani Moong Daal
Serves : 2-3
Recipe Source : Mom
3/4 cup Moong Daal
1/8 tsp turmeric powder
Salt to taste.
1 tomato, chopped
1 green chilly , chopped
1/2″ ginger, pounded
1 tbsp ghee
1/2 tsp cumin seeds
Wash and soak the Moong daal for an hour.
Wash again and boil the Daal with 300 ml water in a pan.
Remove the froth from time to time.
Add salt and turmeric powder
When the Daal is almost done add tomatoes, green chilly and pounded ginger.
Let cook on slow fire.
Using a wooden Indian hand blender, blend the daal to a smooth paste.
Adjust the consistency to your choice by adding water.
Add the cumin seeds and let crackle
Immediately add the asafoetida.
Switch off the gas and add red chilly powder.
Immediately pour the ghee on the daal.
Garnish with coriander.