Thursday, January 8, 2015

Sookhi Moong ke Dal

"Sookhi Moong ke Dal" is a very simple yet flavorful preparation of Moong Dal. It is mildly spicy and goes well with chapati or paratha.

Dal for me had always been tariwali (soupy) with "chaunk"(chaunk is a Hindi word which means tempering) served along with rice or chapati until I had this for the first time at my Hubby's place. At my Mom's place once in a while we used to have Sookhi Urad ke dal and it was well spiced, but this to my surprise looked very bland and pale. I had no option but to have it, since it was served along with paratha and achar I said to myself "koi nahi achar toh hai, kha lenge" (no worries this is pickle, so will have it) but believe me the first bite was just awesome, perfectly cooked dal with the right amount of spices, I actually had it without achar.

This is my MIL's recipe, its made without turmeric or red chili powder which is a common ingredient in  most Dal's. She prefers to make it in the Kadhai with just enough water to enable the dal to cook through and is spiced with green chillies, ginger, garlic and a bit of garam masala.


Dhuli Moong Dal - 1 cup
Onion - 1 medium
Garlic - 2 cloves (Fat ones)
Ginger - 1 inch piece
Green chilies - 2-3 (According to taste)
Jeera - 1 teaspoon
Black peppercorns - 5-6
Cloves - 2-3
Garam masala powder - 1/2 teaspoon
Oil - 2 tablespoon
Salt to taste
Hot water - 2 cups


Pick, clean, wash and soak moong dal for 30-45 minutes.

Finely chop the onions, garlic, ginger and green chillies.

Heat oil in a kadhai, add jeera, black peppercorns and cloves, once the spices start releasing there aroma add the chopped onion, mix well and fry until they turn translucent.

Once the onions turn translucent add the chopped, garlic, ginger and green chillies, mix well and fry until they start to turn slightly brown.

Add 2 cups of  hot water and let it come to a boil, once the water comes to a roaring boil add the drained moong dal. Mix well, continue cooking on high flame.

Once the dal comes to a boil, reduce flame, add garam masala powder, mix well cover and cook on low flame until all the water has dried up and the Dal has cooked through.

Serve hot along with garma garam ghee wali chapati or paratha and achar.


Its very important that the dal is soaked well as we are cooking in a kadhai, if the dal is not soaked well then it will take a longer time to cook or might even turn out to be under cooked.
To check if the dal is well soaked, just place a dal between your thumb and index finger and press with your nail if it breaks without extra effort that means the dal is ready to be cooked.
Secondly, water should be just enough so that the dal cooks well and what works best for me is 1:2 ratio, 1 part dal and 2 parts water. I prefer adding hot water as it reduces the cooking time.
Usually we make this using the open pot method in a kadhai, but at times when I'm in a hurry I do make it in a pressure cooker it gets ready in just 2 whistles. But be careful, let all the steam escape before you open the lid of the pressure cooker.
This serves as a great option for packed lunch for office and school.
I usually make extra dal and use the leftover as a stuffing for paratha, or make a salad by adding some chopped tomatoes, onions,fresh green coriander and lime juice, have it as it is or use it as a stuffing for grilled sandwiches .
However you have it fresh or leftover....I'm sure you will love it and this will be a regular at your home as it is ours :)