Dry Mung Daal

"A Thaali" anywhere in Gujarati Dining Restaurant is never complete without serving it in one of the four katoris (bowls) arranged in-line.

"Mung Daal" for a chilly winter, sounds good! Isn't it? It is one of the most popular daal preparations in Gujarat - Easy to digest and protein-rich... :) Also, a soupy version of the same can be served with a plate of steamed rice! 

Serves: 2

INGREDIENTS:

1 cup Mung Daal (skinless)

1/2 tsp Ginger paste

1/8 tsp Green chilly (finely chopped)

1/8 tsp Turmeric Powder

1/4 tsp cumin seeds

A pinch of hing

2 tsp Lemon juice

Salt to taste

2 tsp Ghee

METHOD:

- Wash mung daal properly and pressure-cook it for 2 whistles in lightly-salted water.

- Heat ghee in a pan and add cumin seeds, hing.

- Once it splutters, add ginger-garlic paste and chopped green chilly. Saute it for a while.

- Add boiled mung daal and rest of all ingredients into it. Mix well.

- Cook it for around 2-3 mins and at last, add lemon juice.

- Garnish with coriander leaves and serve hot!

SJ's NOTE:

- Make sure daal is just cooked and not mashed.

- Pressure-cooking (over the other methods of boiling) it keeps the flavors intact.

Linking this recipe to Manju's Kitchen - Priya's Versatile Recipes: