Among so many veriety of Daals this daal is most used and easy to digest and easy to cook.
You cna buy Moong beans and Moond Daal in any Indian and some grocery stores also.
This daal is split Moong beeans with the green shell removed. You can buy polished, unpolished or with the green shell. The recipe shown here is of Yellow unpolished daal.
Direction to wash: Make sure to wash them – put the daal in a bowl and pour water to cover. Use both hands to rub and clean. Rinse ans wash again. The water will be slightly cloudy as you wash.
This Daalas a grain is used in many dishes such as Khichari, Vada, Mixed Daal and more.
Most daals are cooked almost the same way but different regions of India will have different recipes.
You can start out with this simple one and modify or alter to your taste. The ingredients seem like many when you look at the recipe but most of them are in Spice box- if you are using one.
All Daals cook better if soaked for any where from 10 Minutes to Over night.
Moong Daal needs about 10 to 15 Minutes of soaking. The daal quantity will almost double.
All daals are mainly given Tadka -tempering-after cooked. This really brings the aroma and flavor.
Put moong daal in a bowl, add enough water to cover, rub with your hand to clean the daal. Do this until the water runs almost clear.
Soak daal in a cup of water for about 10 minutes.
heat about two cups of water
Add soaked daal and the water from the bowl.
Turn the heat to medium or low-medium. There will be foam on top which you can scoop it out-this happens in all grains
Let the daal cook till daal grains are split and broken- add more waterr if needed from the blance.
Once daal is broken up, add the spices(save Cilantro and Coconut for serving time), Ginger chili paste and cook for anothe 5 minutes.
In a small pot with Handle- tadka pot if you have- put oil and heat at medium heat, in about two to three minutes, add the Whole seeds, take the oil off the stove and add chili powder and curry leaves- be careful as they may splatter- and then pour it over the Daal.
Add cilantro and Coconut on top as garnish and serve. Daal tastes better when served hot with Roti, Rice etc.
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