Quick & Easy Dry Mung Dal Recipe
Follow this step-by-step guide to make these delectable & luscious Crispy Dosa Balls, a savory delight, Spiced with flavors and Indian traditions.
Servings Prep Time
4People 5Minutes
Cook Time
20Minutes
Servings Prep Time
4People 5Minutes
Cook Time
20Minutes
Ingredients
Instructions
Preparing the Dry Dal Masala
  1. In a wok on high flame heat 2 Tbsp. of cooking oil.
  2. Add 1 Tsp Cumin Seeds when the oil heats up properly.
  3. When the Cumin Seeds start to crackle add 8-10 Cloves of Finely Chopped Garlic Cloves.
  4. After adding Garlic, Add 2 Finely Chopped Onions & Saute them for about 2 minutes.
  5. After the onions turn slightly pink in color add 2 finely chopped tomatoes.
  6. Along with tomatoes add 1.5 Tsp Regular Salt (To Taste), 1 Tsp Turmeric Powder & 1 Tsp Red Chili Powder & mix well using a spatula.
  7. After mixing onions, tomatoes & spices well, cook the masala on low flame for about 2 minutes.
Cooking the Dal with the Masala
  1. After cooking the masala for 2 to 3 minutes it will start leaving oil on the sides.
  2. At this point add Split & Skinned Green Gram / Moong Dal. This dal has been Washed & Soaked for 4-5 hours and then the water drained from it.
  3. Along with the dal add 1 finely chopped green chili.
  4. Mix the masala and dal well with a spatula.
  5. After mixing well cover and cook the dal for 10 to 15 minutes.
  6. After cooking the dal for about 15 minutes the dal is almost cooked.
  7. Remove the lid and mix the dal using a spatula.
  8. Now squeeze half a lemon n the dal and add some finely chopped fresh coriander leaves.
  9. Mix the lemon juice & coriander leaves well. Remaining Coriander will be used for garnishing.
  10. Switch off the gas and dish out in a bowl. Garnish the Dal with the remaining finely chopped coriander leaves and a few mint leaves.
  11. Serve this with Roti, Parontha, Poori or any bread of your choice with curd, pickle and papad to go with it.
Recipe Notes

Contact Chef: Payal Jethani

Tips:

  1. Lemon juice adds to the tangy taste of the dal.
  2. Some recipes tend to add a little ginger and asafetida.

Goes well with: Serve lunch and dinner with Roti, Parontha, Poori or any bread of your choice with curd, pickle and papad to go with it.