Moong Dal Fry (Green Gram Lentil Curry)

 

          Just a simple moong dal fry with hot steamed rice will lift up your spirits. There is nothing like having it with some pickle or papad as accompaniment. It definitely is a humble and an earthy meal, complete with all the nutritional benefits as lentils contain fibre and proteins. 

          This dal can be cooked in many ways. You can enjoy it as a dry preparation with Indian bread, in a gravy like consistency with rice or it can be made into a simple soup. Choice is yours. 

          It is a very common dal made in every household in the Northern parts of Punjab. This delicious Moong Dal Fry is also very popular in restaurants worldwide. So check out the step by step pictorial recipe to prepare this amazing dal fry.

• 1/2 cup moong dal
• 2 tbsp. oil
• 1/2 tsp. cumin seeds
• 2 dry red chilies
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 tsp. ginger, finely chopped
• 1 tsp. garlic, finely chopped
• 2-3 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. lime juice
• 1 tbsp. coriander & mint leaves, chopped

            Pressure cook the dal in 1 & 1/2 cups water for 3-4 whistles. Give it a whisk and keep aside. 

            Heat oil in a pan and temper with cumin seeds, dry red chili and asafoetida. Allow it to splutter.

            Then add the onion, ginger, garlic, salt and turmeric powder. Sauté till light brown. 

            Add the boiled dal and green chilies. Simmer on a low flame for 2-3 minutes. 

            Garnish with lime juice, coriander and mint leaves. Serve with steamed rice, jeera rice, naan, tandoori roti or chapatti.

      Pressure cook the dal in 1 & 1/2 cups water for 3-4 whistles. Give it

      a whisk and keep aside. 

        Heat oil in & temper with cumin seeds, dry red chilies & asafoetida. 

        Add onion, ginger, garlic, salt & turmeric powder. Sauté till light brown. 

                  Add boiled dal & green chilies. Simmer for 2-3 minutes. 

                     Garnish with lime juice, coriander and mint leaves.

         Serve with steamed rice, jeera rice, naan, tandoori roti or chapatti.