Dry Mung Dal
Dry Mung Dal - spicy yellow mung dal, so light and fluffy that it perfect for warmer days along with some puri, Gujarati kadhi & rice!!
Servings: 3
Ingredients
- 1 cup Yellow Mung Dal
- 2 tbsp Oil
- 1¼ tsp Thai Green Chili & Ginger Paste
- 1¼ tsp Minced Garlic
- ½ tsp Mustard Seeds
- ⅛ tsp Asafetida
- ½ tsp Turmeric Powder
- 1 tsp Cumin Coriander Powder
- ½ tsp Red Chili Powder
- 1 tsp Salt
- ½ tsp Garam Masala
- ¾ cup Water
- 2 tbsp Freshly Chopped Cilantro
Instructions
- Wash and soak yellow mung dal for 2 hours.
- Once soaked, get rid of all the water and keep it aside.
- Heat oil in a flat wide pan. Add mustard seeds. Once popping, add asafetida.
- Immediately add thai green chili & ginger paste along with minced garlic. Saute on low/medium heat till raw smell of garlic disappears. Do not burn/brown the garlic.
- Add turmeric powder, mix well and cook for few seconds.
- Add soaked/drained yellow mung dal. Mix well.
- Add ¾ cup of water or just enough so it comes to the dal level.
- Add other spices along with salt. Mix well.
- Cover it and cook on low/medium heat till all the water evaporates and dal is cooked. When you press dal between your fingers, it should break and feel a little grainy, not mushy.
- Once dal is cooked, turn the heat off and fluff it with a fork. Sprinkle some freshly chopped cilantro and carefully mix, making sure you do not break the dal. Too much mixing will break the dal or will make it mushy.
- Serve them with puri and mando ras, or kadhi and plain rice, or two ply rotli, or phulka rotli.
