Moong Dal Recipe

Home : Contact


Recipe Categories:
Indian


You are viewing:
Moong Dal Recipe

 

indian curry

Indian Recipes are not just curries!

Choose from Indian Recipes as diverse as:

  • Aloo Gobi
  • Pork Vindaloo
  • Chana Dhal
  • Chicken Madras
  • Dhana Ghosht
  • Garam Masala
  • Keema Mattar
  • ...many more Indian Recipes



"This curry was like a performance of Beethoven's Ninth Symphony that I'd once heard.....especially the last movement, with everything screaming and banging 'Joy.' It stunned, it made one fear great art. My father could say nothing after the meal."
Anthony Burgess

 

 

These Indian Recipes are part of our collection of over 60,000 recipes.

Where life is colorful and varied, religion can be austere or unimportant. Where life is appallingly monotonous, religion must be emotional, dramatic and intense. Without the curry, boiled rice can be very dull."
C. Northcote Parkinson




More meals web sites:

East Indian Cooking and Culture
Indian Recipes and Cuisine
Indian Cooking (Travelite)



 




Moong Dal

 

Ingredients

1 1/4 cup moong dal, roasted
1/2 cup water
1 1/4 tsp salt
1/4 tsp turmeric
3 tbsp ghee
1 pinch cumin seeds
2 small bay leaves
2 each red chiles
2 medium yellow onions, thinly sliced
1 1/4 tsp ginger, grated
2 1/2 tbsp raisins
1/4 cup coconut, fresh, chopped
1/4 tsp cardamom, ground
1/4 tsp garam masala
1/4 tsp sugar
4 tbsp cilantro, chopped



 

Preparation

Wash dal & bring to a boil. Add salt & turmeric, remove any scum that
gathers on the surface. Cover & simmer for 20 to 30 minutes, or until
tender. (Mark's note: the recipe doesn't say, but I presume that it
is calling for split moong beans: whole ones take a whole lot longer
to cook than this).

Heat ghee in a large pot & add cumin seeds, bay leaves, chiles,
onions & ginger. Fry for 2 minutes, stirring. Add raisins & coconut
& mix in the cooked dal. Add the remaining ingredients & simmer over
low heat, uncovered, for 15 to 20 minutes. If the resultant dal is
too thick, thin it with a little water. It should be conssitency of
pea soup.

Pranati Sen Gupta, "The Art of Indian Cuisine"

 

 

Servings: 4

 

 

 

 


 

Moong Dal Recipe brought to you by Recipes 4U