Mag ni Chutti Dal | Gujarati Moong Dal
Mag ni Chutti Dal | Gujarati Moong Dal is a the yellow split lentil, that is cooked so as to retain its shape and texture. The Dal is very flavorful and simple to cook.
Servings 4
Equipment
- Pan / Kadai / Wok
Ingredients
- 1 cup Moong Dal
- 2 tbsp Ghee / Oil
- 1/2 tsp Cumin Seeds
- Pinch Asafoetida
- 1 tsp Red Chilly Powder
- 1/2 tsp Turmeric Powder
- Salt to taste
- 1/4 tsp Garam Masala
Instructions
- Clean, wash and soak moong daal in water for 1-2 hours. Using a sieve , drain all water , wash again and let all the water drain completely.
- Now heat ghee or oil in a thick bottom pan or kadhai. Add cumin seeds, as soon as they crack add asafoetida.
- Then add the drained dal and sauté till the moisture dries up.
- Add red chilly powder, turmeric powder, garam masala and salt. Mix well.
- Now add just enough water so it is just a little above the dal.
- Cook on full flame till the water boils , then simmer and cook covered till all the water is absorbed.
- Check the dal , pressing a grain between your thumb and finger. The dal should be soft , but each grain should be separate.
- If it is still undercooked , then just sprinkle a few drops of water and cook further , till done.
- Garnish with coriander and serve as a side dish with Gujrati Kadhi or Fajeto.
Notes
- Soak the dal for about 2 hours . This results in easy, quick cooking.
- While cooking do not add too much water in the beginning, it should be just a little above the dal.
- Cover the pan with the lid and cook the dal on a low heat.
- Stir the dal , just once after adding water. If checking for water in between use a fork or check with the back of spoon.
- Dal should not be mushy but cooked well and each grain should be separate.