Friday, 6 January 2012

Daal Moong Sabut

  • Daal Moong sabut: 1/2-1 cup
  • Onion:1 (chopped)
  • Tomato: 1(chopped)
  • Cumin seeds: 1/2 tsp
  • Ginger: a small piece (chopped)
  • Green chilli: 1(chopped)
  • Salt: to taste
  • Turmeric pwd: 1/2 tsp
  • Oil: 1-2 tbsp

  1. Wash daal moong sabut and soak in ample water (~3 cups) for 1 hour.
  2. Pressure cook them with salt and water. Take 1-2 whistles on high flame and cook on low flame for 45 mins-1 hour.
  3. Seasoning/ Tadka: 
    • Heat oil in pan. Add cumin seeds. Let them splutter.
    • Add chopped onions, ginger, green chilli. Cook on low flame till translucent. Add tomatoes. 
    • Cook till done.
  4. Add the above seasoning/tadka to the pressure cooked daal.
  5. Ready to serve with chapati, nan or parantha.

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