Follow these steps for perfect results
Yellow Moong Dal (Split)
washed and soaked
Ghee
Cinnamon Stick (Dalchini)
Cloves (Laung)
Cardamom (Elaichi) Pods/Seeds
Onions
finely chopped
Tomatoes
pureed
Ginger
chopped
Green Chilli
finely chopped
Red Chilli powder
Turmeric powder (Haldi)
Coriander Powder (Dhania)
Cumin powder (Jeera)
Garam masala powder
Mint Leaves (Pudina)
chopped
Salt
Water
Wash and soak the moong dal for 30 minutes.
Heat ghee in a pressure cooker on medium flame.
Add cinnamon stick, cloves, and cardamom to the ghee.
Add finely chopped onions and fry until deep golden brown.
Add turmeric powder and red chili powder; mix well.
Add tomato puree and cook until the mixture comes together.
Add coriander powder, cumin powder, garam masala, chopped mint leaves, and salt.
Add the soaked and drained dal and water.
Close the pressure cooker and cook for 2 whistles.
Turn off the flame and allow the pressure to release naturally.
Open the pressure cooker and mash the dal with a potato masher.
Mix well and serve hot with roti/chapati and aloo took.
Expert advice for the best results
Adjust the amount of chili powder to your preference.
Soaking the dal ensures even cooking.
Garnishing with fresh coriander adds freshness.
Everything you need to know before you start
15 minutes
Can be made a day ahead; flavor improves overnight.
Serve hot in a bowl, garnished with a swirl of cream or a dollop of ghee and fresh coriander leaves.
Serve with roti or rice.
Serve with a side of raita.
Accompanied by a vegetable dish.
Spiced tea complements the flavors of the dal.
Discover the story behind this recipe
A staple in Sindhi cuisine, often served during meals and celebrations.
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