Follow these steps for perfect results
Cumin powder
Onion
finely sliced
Coriander Powder
Cumin seeds
Green Chillies
slit
Asafoetida
Green Moong Dal
soaked
Water
Methi Leaves
finely chopped
Ginger
grated
Turmeric powder
Tomatoes
finely sliced
Sunflower Oil
Heat oil in a kadhai.
Add cumin seeds and allow them to crackle.
Add green chillies and asafoetida; cook for a few seconds.
Add sliced onion and fry until soft and pinkish.
Add ginger and sliced tomato; cook on high flame for 2 minutes, or until tomatoes soften.
Add soaked and drained moong dal, turmeric, coriander powder, and cumin powder; sauté well for a minute.
Add water and salt; mix thoroughly.
Cover and cook the dal for 7 to 8 minutes, or until the dal is cooked and the water is dried up.
Add methi leaves and sauté on high heat for 2 to 3 minutes.
Serve hot with phulkas, jeera rice, and Rajasthani dal.
Expert advice for the best results
Soaking the moong dal ensures it cooks evenly.
Do not overcook the dal, as it can become mushy.
Adjust the amount of green chilies according to your spice preference.
Everything you need to know before you start
10 mins
Can be made a day ahead and reheated.
Garnish with fresh coriander leaves and a dollop of yogurt.
Serve hot with roti or rice.
Pair with yogurt or raita.
Warms the palate
Discover the story behind this recipe
A staple dish in Rajasthani cuisine, often prepared during winter months.
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