Creamy Moong Daal Recipe

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Preparation time
10 mins
Cooking time
45 mins
Difficulty
moderate
Serves
5 people
Meal course
Lunch
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INGREDIENTS

1 Cup
Moong dall (Mung beans)
1 Cup
Split moong daal
3 Table Spoon
Oil
1 Table Spoon
Cumin Seeds (Crushed )
1 Table Spoon
Black mustard seeds
1 Table Spoon
Fenugreek Seeds
1 Table Spoon
Turmeric
1 Table Spoon
Cayenne pepper
1 Table Spoon
Ground cumin
1 Table Spoon
Ground coriander
1 Table Spoon
Asafetida
1 Medium
Spring onions (Chopped)
3 Pieces
Green Chilies
1 Small
Ginger (Sliced)
1 Handful
curry leaves
1 Large
Chopped Tomatoes
2 Cup
Coconut Milk
1 Handful
Fenugreek leaves (Methi)
1 Small
Lemon juice
1 As Required
Freshly ground black pepper
1 As Required
Salt
Creamy Moong Daal Recipe

Creamy Moong Daal is very famous in Pakistani peoples. If your are fresh in cooking mostly in Pakistani cooking then dall is the perfect place to start.
Moong dall is very easy and tasty food, you can cook very easily just following the given bellow steps, ingredients at home in very short time and you can also watch video.
It’s a perfect meal; everyone will like it especially when you serve it with Roti / Naan and Rice.

Ingredients of Creamy Moong Dall

Video Recipe of Creamy Moong Daal (2nd Recipe)

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COOKING METHOD

  1. Marinate the whole Moong dall all night in enough water to cover.
  2. Marinate the split Moong dall for a few hours in enough water to cover.
  3. Drain the whole Moong dall and split, transfer to a large pan, cover with water, bring to a boil, then reduce the heat to low and cover and boil until the beans are tender - approximately 30 to 50 min.
  4. Drain and set aside.
  5. In a large pan, heat the oil over medium heat.
  6. When oil became hot, add the cumin seeds, mustard seeds and fenugreek seeds.
  7. Mix and fry until the mustard seeds turn grey and start on to pop.
  8. Now add the turmeric, cayenne, ground cumin, ground coriander and asafetida.
  9. Mix and then add the onion, green chilies, curry leaves and ginger. Stir and fry for a few minutes.
  10. Now add the tomato and cook for another few minutes.
  11. Add the cooked Moong dall to the pan, with the coconut milk, methi leaves, lemon juice, salt and pepper, and approximately 1 cup of water.
  12. Bring to a partial boil, reduce the heat to medium low and cook for about 7 - 10 minutes.

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