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Sukhi moong dal
Dry yellow moong dal
Sukhi moong dal: dry yellow moong dal with every grain separate
Sukhi (dry) moong dal is made in Rajasthan and Uttar Pradesh when there is no time for a soupy dal, or to roll into parathas and pack for journeys; Marwari families often serve it at weddings with kachoris. Soaked yellow moong is cooked with just enough water to soften it while keeping the grains whole, then lifted with amchur, ginger and a ghee tempering. The mistake to avoid is too much water or stirring hard, which turns it into a mushy khichdi; add water a little at a time and fold gently. Chef's tip: soak the dal for at least 30 minutes, which is why this dish takes longer than the cooking alone. It is one of the few dals that is just as good at room temperature.
- Total time
- 55 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 cup waterhot
- ¾ tsp salt
- ¼ tsp ground turmeric
For the tempering
- 2 tbsp ghee
- 1 tsp cumin seeds
- ⅛ tsp asafoetida (hing)gluten-free variety
- 1 tbsp gingerfinely chopped
- 2 green chilliesfinely chopped
To finish
- ½ tsp red chilli powder
- ¼ tsp garam masala
- 2 tbsp fresh corianderchopped
- 1 tbsp lemon juice (optional)
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Method
0/6 doneStep 1: Rinse 7 oz split yellow moong dal until the water runs clear, then soak in fresh water for 30 minutes. Drain well.
30 minStep 2: Heat 2 tbsp ghee in a heavy, wide pan over a medium heat. Add 1 tsp cumin seeds; when it crackles, add ⅛ tsp asafoetida (hing), 1 tbsp ginger and 2 green chillies and stir for 30 seconds.
1 minStep 3: Add the drained dal with ¼ tsp ground turmeric and ¾ tsp salt and stir gently for 2 minutes to coat each grain in ghee.
2 minStep 4: Pour in half of ½ cup water, cover and cook over a low heat for 6 minutes. Fold once, gently, add the rest of ½ cup water, cover again and cook for 6–8 minutes more, until a grain crushes easily between your fingers but still holds its shape and the water has been absorbed.
14 minStep 5: Sprinkle over ½ tsp red chilli powder, 1 tsp dried mango powder (amchur) and ¼ tsp garam masala and fold gently with a flat spoon. Leave uncovered over the lowest heat for 2 minutes to dry off any moisture.
2 minStep 6: Scatter with 2 tbsp fresh coriander, squeeze over 1 tbsp lemon juice and serve with rotis, puris or kachoris.
Nutrition per serving
- Calories
- 240 kcal
- Protein
- 13 g
- Carbs
- 31 g
- Fat
- 7 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sukhi moong dal take?
- About 55 minutes in total: 35 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of ghee?
- Butter, same amount (keep the heat a little lower, butter burns sooner).
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