Moong Dal Whole Recipe
Jai Ho Style Healthy Lentil soup.
Preparation Time: Approx 30 minutes with Pressure Cooker, around 45 min without Pressure Cooker
1 medium sized cup Moong Dal Whole – check in aisle 1
2 tablespoon Ghee – check in aisle 6
salt – add to taste –check in aisle 2
turmeric powder – 1/2 teaspoon — check in aisle 2
red chilli powder – 1/2 teaspoon — check in aisle 2
cumin seeds – 1 tablespoon – check in aisle 2
black pepper powder – 1/4 teaspoon – check in aisle 2
ginger slices – 1 tablespoon
asfoetida – 1/2 teaspoon – check in aisle 1
2 dry red chilli whole — check in aisle 2
1 finely chopped onion
2 tablespoon Cilantro
- Wash the cup of Lentil thoroughly with water. Put the Moong Dal in a deep vessel, add 3 1/2 cups water to it. Turn the Gas on to high heat. Now add ginger slices and add some salt to taste. Also add red chilli powder, turmeric, black pepper powder and asofoetida. The objective to get the lentils soft and tender and they mix up well with the mixture. If you need to add more water do add it. Once this is acheived turn off the gas and keep the deep vessel aside. You can do this step faster with a Pressure cooker as well instead of a deep vessel.
- Take another vessel, add Ghee to it. Turn on the gas to medium heat. Add cumin seeds and red chilli whole to it. Wait until they turn brown. Now add chopped onions and wait until the onion have turned brownish. If you like spicy add 1/4 teaspoon of red chilli powder as well. Now add cilantro to it. Turn off the gas. This process is commonly called Tadka in Indian cooking.
- Now you have the lentils in the deep vessel aside and the tadka in another vessel. Just add the Tadka you made to the lentils in deep vessel and mix it well. Your Lentils are now prepared.
- You can serve it with wheat bread or Indian roti/naan. You can also eat it with Basmati rice.