Tuesday, April 8, 2014

Khatti Meethi Moong Dal

Khatti Meethi Moong Dal      


1 cup moong dal

3 cups water

2 tnsp ghee/ oil

a pinch  asafetida

1/2 tsp turmeric powder

1 teaspoon cumin seeds

3 green chilies, split lengthwise (small, thin variety)

1 teaspoon ginger paste

1 tablespoon chopped garlic

1 coarsely chopped red onion (medium)

1 cup chopped tomatoes

Salt to taste (up to 2 teaspoons)

Dry mango powder- 1/2 tsp

sugar a pinch

handfull chopped coriander leaves

Dry figs -5-6 pieces chopped/Raw mango strips 5-6

red/green chilli



  1. Pressure cook moong dal with a pinch of haldi/turmeric powder and salt

  2. Heat oil on medium heat, in a medium-sized pan, for 30 seconds

  3. Add asafetida, turmeric, cumin seeds

  4. When the cumin seeds start crackling, add the green chilies, ginger paste and garlic. Saute for 1 minute.

  5. Add onions, and continue sauteing until they turn pink, about 5 minutes;

  6. Add the tomatoes, and saute for 3 minutes longer.

  7. Add the boiled moong dal and salt, sugar, dry mango powder and fry until all the ingredients are mixed well. Add some corrinder leaves

  8. We generally add Dried raw mango strips, dried apple strips or Dried Anjeer while simmering the dal after tadka. They give a unique flavour KHATTA AND MEETHA.

    I have added Dried Anjeer/Dry Figs  in Sabut Moong Dal.

  9. Simmer at low heat for 10-15 mins. Garnish with coriander leaves and red/green chillies

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