7 September, 2015
Moong ki DalPosted in : Accompaniments, Blogging Marathon, Daal or Lentils, Moong Daal-Yellow Lentils, Uttar Pradesh on by : ArchanaPotdar Tags: Accompaniments, Blogging Marathon, Daal, moong daal, moong dal, Uttar Pradesh Cuisine
We at #Blogging Marathon try to bring to you a variety, a variety in our various marathons.
This one is no different, aptly called “#Buffet on Table “ this week our quest is to bring you different combos from in India.
As I was looking through my bookmarks I was tempted to try this simple and delicious dal.
Being vegetarians at home our chief source of protein is dal and we need different dals almost every day. So this was a must try and now it’s something that will be a regular feature on our table.
Actually the original used micro greens from methi but since I did not have even coriander leaves in the house I used tomatoes to make it visually appealing. Check out the original recipe here.
Do you know moong dal is considered healthy and light and is easier for digestion the best thing is it’s easy to cook? You can of course pressure cook it but it does not take long to cook on the stove. The trick is like any other dal soak it for 10 minutes and do not cover it when cooking as covering it spills the water you cook it in.
This dal is best eaten just after the tempering. It makes a side dish with chapatti or roti or steamed rice… chaval.