Indian
Indian - Dals and Soups
Ker Sangri Moong Dal
Chef's Menu Description
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 1 cup split moong dal with skin (chilka)
- • 3 cups water
- • 1/2 tsp turmeric powder
- • 3 tbsp mustard oil
- • 1/2 tsp cumin seeds
- • 1/2 tsp asafoetida
- • 2 dried red chilies
- • 1 tsp coriander powder
- • 1 tsp salt
Preparation Steps
1
Phase 1
Pressure-cook the moong dal with turmeric and water until soft.
2
Phase 2
Heat the mustard oil until smoking, cool slightly, then pop the cumin seeds, asafoetida, and dried red chilies.
3
Phase 3
Add the cooked dal, coriander powder, and salt; simmer 10 minutes.
4
Phase 4
Serve this Rajasthani moong dal hot with bajra roti or steamed rice.