Back by popular demand, Chef Preetha presents to you a yummy Moong Dal (Green Gram) recipe, following the superhit Sepankezhangu Fry recipe! She is a diet freak and loves to have salad or chapathi and dal whenever she can…i wonder how she can live on it… but then the secret lies in this mouth-watering Moong Dal she makes i guess.. awesome nuff to be gladly had every other day! Here is something healthy and tasty from Preetha’s kitchen..Moong Dal!

Moong Dal Recipe

Moong Dal (Green Gram) – 1 cup

Onion – 1 medium sized – finely chopped
Tomatoes – 2 medium sized – finely chopped
Green Chillies – 1 or 2 – slit in the middle
Ginger-garlic paste – 1/4 tsp
Jeera (Cumin seeds) – 1/2 tsp
Turmeric powder – 1/2 tsp
Asafoetida – a pinch
Curry Leaves – a few
Coriander leaves – a handful
Water – 4 to 5 cups
Salt to taste
Oil to saute


Pressure-cook Moong Dal (add turmeric powder) for at least 3 whistles.
In a kadai, take few tsps of oil, add jeera, ginger-garlic paste, curry leaves and green chillies.
Saute adding onions, until golden brown.
Add the tomatoes and a cup of water, a little salt.
Mash the cooked dal well, add salt required and bring it into the kadai.
Cook on medium flame for a few minutes, stir well, add asafoetida and bring to a boil.

Garnish with chopped corianger leaves and serve with either chapathi or rice!
If you dont like it tangy, you can make Moong Dal without tomatoes too.
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