11:48
Unknown
Rajasthani Moong Ki Dal is one of the simplest dal that is very light and so very easy to cook. This makes a wonderful side dish when you plan a feast featuring Rajasthani Khanna.
While simple Moong Ki Dal / Pesarapappu Kura is very commonly made at home, when Vaishali suggested I make this for the Dal component when making the Rajasthani thali, I was wondering how different can it be. Well this has ginger added and the trademark red chili powder added finally, though my picture doesn’t feature that as I unfortunately stirred the dal.
We are starting the BM#88, Week 3, where I will be sharing some Dazzling Dals.
Rajasthani Moong Ki Dal
For the Boil
1 cup Moong Dal Split Yellow Dal
1 big Tomato
3 to 4 Green Chillies
Salt to Taste
A Pinch Turmeric Powder
Water as required
1 /2 inch Ginger pounded
For the Tempering
2 tsp Ghee
1 tsp Cumin Seeds
A Pinch Asafoetida / Hing
1 / 2 tsp Red Chilli Powder
Wash and pressure cook the moong dal along with salt, turmeric, ginger, green chilies and tomatoes for 2 to 3 whistles.
Once done, add required water and bring to a boil.
In a small pan, heat ghee add cumin seeds, hing.
Switch off and add red chili powder and pour on the simmering dal.
- 1cup Moong DalSplit Yellow Dal
- 1big Tomato
- 3 to 4 Green Chillies
- Salt to taste
- A Pinch Turmeric powder
- Wateras required
- 1 /2inch Ginger pounded
- 2tsp Ghee
- 1tsp Cumin Seeds
- A Pinch Asafoetida / Hing
- 1 / 2tsp Red Chilli powder
-
Wash and pressure cook the moong dal along with salt, turmeric, ginger, green chillies and tomatoes for 2 to 3 whistles.
-
Once done, add required water and bring to a boil.
-
In a small pan, heat ghee add cumin seeds, hing.
-
Switch off and add red chili powder and pour on the simmering dal.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
The post Rajasthani Moong Ki Dal appeared first on Cooking 4 all Seasons.
Posted in: Indian Cook
0 comments:
Post a Comment