Golden-yellow lentils simmered to creamy perfection with a symphony of spices, creating a dish that’s hearty, wholesome, and downright addictive.
Today, I’m spilling the beans on one of South Asia’s most beloved comfort foods – Moong Daal! If you’ve never tried it, you’re in for a treat. Whether you’re a seasoned chef or a kitchen newbie, this Moong Daal recipe is your ticket to flavour town.
So grab your apron, roll up those sleeves, and let’s get cooking! Trust me, your taste buds are about to embark on a flavour-packed journey they won’t soon forget. Let’s do this! 🍲🌟
4
servings30
minutes40
minutes1
hour10
minutesIngredients
½ cup moong daal
1 tsp ginger and garlic paste
½ tsp turmeric powder
½ tsp salt
¼ tsp red chilli powder
2 cups water
¼ cup onion (finely chopped)
¼ cup tomato (finely chopped)
¼ cup capsicum (finely chopped, optional)
- Baghaar
½ medium onion (thinly sliced)
¼ cup oil/ghee
fresh coriander leaves to garnish
Directions
- Rinse the daal and soak for 30-40 minutes.
- In a medium pan add the moong daal, ginger and garlic paste, turmeric and chilli powder. Add enough water to immerse.
- Cook on low flame till the daal is soft (roughly an hour).
- Use the back of a spoon to mash the daal.
- Add a bit more water and cook (covered) till the daal is in uniform liquid.
- Turn off the flame and add chopped onion, tomatoes and capsicums (optional).
- Baghaar**
- Heat ghee and fry onion until golden. Pour on the daal.
- Garnish with chopped coriander leaves.
