Moong daal

 Moong daal is a very simple dish, rich in protein but tastes very nice. It is easy on digestion also.

Ingredients:

Moong daal-yellow 1 cup. Ghee taste better

Oil for tadka-1-2 teaspoon

Jeera 1 teaspoon

Hing pinch

Ginger-green chilli crushed 1/2 teaspoon

 Turmeric powder 1/2 teaspoon

Red chilli powder 1/2 teaspoon

Salt to taste

Lemon juice  of 1 lemon

Coriander for garnishing

Method:

Wash, rinse and soak yellow daal for half an hour. Remove water.

Take a pan and add ghee and heat on medium flame. Add cumin seeds, ginger, green chilli paste/crushed, thing.  Add daal and all spices like turmeric powder, chilli powder, salt to taste and water (so that the daal is soaked properly). Mix well and cover it let it cook for 15-20 minutes. Stir in between. Add water if needed. Once daal is cooked well(it should be boiled too much). Turn off the heat. Squeeze lemon and mix well. Garnish with coriander. 

Generally, it is eaten with rice and kadhi. Even turia-moong daal sabji also taste nice. It must dish in our Sunday Lunch. 

Another version is with no masala. It is very simple like Varan -Maharastrian daal. It is made from Tuvar Daal.

After daal is boiled in pressure cooker (add salt, hing and turmeric while cooking). Once cooked and cooled, whisk and mix well. Add jaggery (optional), ghee and serve with rice. Keep lemon by the side. It can be squeezed before serving. Its yellow colour is so attractive.

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