Sindhi Moong Dal is a basic simple dal made with yellow split lentils. The lentils are cooked till creamy and tempered with cumin seeds.
Sindhi Moong Dal is one of the simplest to cook lentil. This is one dal that is made very frequently in our house. We have three-four versions of this dal, strangely I have shared only the Makhani Dal, which is the boiled version, yet the best! Once the dal is boiled, with salt and turmeric, one has to dilute it to get the right consistency. After that chopped tomatoes, green chili, and coriander are added. Once all comes to a boil the dal is tempered with ghee, cumin seeds, and asafoetida, and you are done with a nice pot of Moong Dal, which is called Moongan ji Dal. The dal can be further diluted and served as a soup.
Sindhi Moong Dal is actually very versatile. It can be tempered with garlic to change the flavor completely and then is served with Fulko . During winters finely chopped fenugreek leaves are added to give it a healthy twist! At times we make a Khatti Dal from it by adding kokum and curry leaves.
Unfortunately, I haven’t posted any of the versions, as they are really simple ones and it never occurred even but will definitely post these recipes. None of these simple dals is available in any restaurants, one has to definitely cook these at home. Anyways, let’s get on today’s recipe –
Sindhi Moong Dal
Ingredients
1 cup moong dal
Pinch turmeric
Salt to taste
1 small, tomato, chopped
1 green chilly, chopped
Coriander leaves
Tempering
1 tbsp ghee
1/2 tsp cumin seeds
Pinch asafoetida
Method
Wash and soak the dal for 15-20 minutes.
Place it to boil, add turmeric and salt while boiling.
After one boil, remove the froth, simmer and cook till soft and mushy.
Using a whisk, blend the dal to a smooth consistency.
Add water and bring it to a medium consistency.
Add tomato and green chillies.
Cook till the tomatoes are soft, roughly about 7-8 minutes.
Heat the ghee, let cumin crackle, add asafoetida, and temper the dal.
Add coriander leaves.
Here are some more comfort foods served in Sindhi Homes –
The Sindhi Comfort Lunch Thali is my third Thali under Everyday Thalis for our Thali and Platter Festival.
Sindhi Moong Dal
Sindhi Moongan ji Dal is a basic simple dal made with yellow split lentils. The lentils are cooked till creamy and tempered with cumin seeds.
Ingredients
- 1 cup moong dal
- Pinch turmeric
- Salt to taste
- 1 small tomato , chopped
- 1 green chilly chopped
- coriander leaves
Tempering
- 1 tbsp ghee
- 1/2 tsp cumin seeds
- Pinch asafoetida
Instructions
- Wash and soak the dal for 15-20 minutes.
- Place it to boil, add turmeric and salt while boiling.
- After one boil, remove the froth, simmer and cook till soft and mushy.
- Using a whisk, blend the dal to a smooth consistency.
- Add water and bring it to a medium consistency.
- Add tomato and green chilies.
- Cook till the tomatoes are soft, roughly about 7-8 minutes.
- Heat the ghee, let cumin crackle, add asafoetida, and temper the dal.
- Add coriander leaves.
Notes
Moong dal is one of the quickest dals you can cook and this easy version sounds flavorful with that gheewali tadka.
Such a delicious looking dal and all the side dishes will make the whole experience so divine…excellent choice Vaishali!
Love the simplicity of the dal and mildly flavored for those days which need some perking up.
We also make the moong dal in similar way adding onions. This looks so simple and comfort meal.
Totally agree, none of these simple dals are available in the restaurants. All jazzed up versions. I love to add some methi to the dal as well. Small variations but amazing flavors.
One of my favourite dal of all time. Love it with simple rice. At times I make a mix of toor dal and moon dal too , to add different texture.