Moong Dal
A traditional Indian lentil dish made with roasted moong dal, cooked until creamy, churned smooth, and finished with fried onions and ghee for a rich, comforting meal.
Ingredients
- 0.5 pound (about 1 cup) Moong dal (split mung beans), cleaned and picked (Raw dal, to be roasted)
- 0.5 teaspoon Turmeric powder (Ground condiment)
- 0.5 teaspoon Red chili powder (Adjust to taste)
- 0.5 teaspoon Ground cumin (Ground condiment)
- 0.5 teaspoon Ground coriander (Ground condiment)
- 0.25 teaspoon Ground ginger (Ground condiment)
- 1 teaspoon Salt (Adjust to taste)
- 3 cups Water (Should be about 2 inches above the dal)
- 3 tablespoons Ghee (clarified butter) (For frying and finishing)
- 1 medium Onions, thinly sliced (To be fried and chopped)
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A simple and flavorful South Indian rasam made with moong dal, coconut, and lime, perfect for a light meal.
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Moong Dal Baati
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Instructions
- 1Clean and pick through the moong dal to remove any debris or stones. Heat a dry pan over medium heat and roast the dal, stirring frequently, until it becomes fragrant and lightly golden, about 5-7 minutes. Remove from heat and set aside.
- 2In a pot, combine the roasted dal with turmeric, chili powder, cumin, coriander, ginger, and salt. Mix well to distribute the spices evenly throughout the dal.
- 3Pour water over the dal mixture, ensuring the water level is about 2 inches above the dal. Bring to a boil over high heat, then reduce to medium-low and simmer without stirring. Allow the dal to cook undisturbed until it has completely dissolved and formed a thick, cake-like mass, about 30-35 minutes.
- 4Once the dal is thoroughly cooked, use a whisk or wooden churning stick (ghootnee) to vigorously churn and whip the dal, twirling the implement to create a smooth, creamy consistency. Continue churning for 2-3 minutes until well blended.
- 5In a separate pot or pan, heat the ghee over medium heat. Add the sliced onions and fry, stirring frequently, until they are golden brown and crispy, about 7-8 minutes. Remove from heat and chop the fried onions into smaller pieces.
- 6Add the chopped fried onions to the churned dal and mix well. Pour the dal mixture into the pot containing the melted ghee. Stir continuously over medium heat until the dal and ghee are thoroughly combined and well mixed, about 3-4 minutes.
- 7Cover the pot with a lid and allow the dal to simmer over a slow fire (low heat) for about 15 minutes. This allows the flavors to meld together. Serve hot with rice or flatbread.
