Moong dal with tempered garlic
An uber comforting yet quick and easy lentil recipe using moong dal with tempered garlic in ghee, that can be had as is or with rice/rotis
Equipment
- Sauce pan
Ingredients
- 1 cup skinless moong dal petit yellow lentils
- 1 tbsp turmeric powder
- 1½ tbsp chilli powder
- 1 tbsp cumin seeds
- 2 dried chilis
- 3-4 fresh chilis optional
- 3-4 cloves garlic finely sliced
- 1 tsp ginger finely chopped
- 1 tbsp garam masala
- 2 tbsp ghee use oil to keep it vegan
- 3-4 tbsp coriander leaves finely chopped
- salt to taste
Instructions
- Wash the dal well and soak it in water for 15-30 minutes
- To the sauce pan with the dal add 1½ cups of water, turmeric powder, chili powder and salt
- Mix well and cook over medium flame for 15 minutes or until the lentils are completely cooked and soft
- Turn the heat off and whisk the dal until all grains are broken and mixed well
- Heat a small frying pan with the ghee
- Once it melts, add the cumin seeds and let them crackle
- Then add the ginger, garlic and dried chilis
- Once the garlic gets a slight colour, remove from flame and pour this tempering over the cooked dal
- Give it a good mix, sprinkle the garam masala over and garnish with the coriander leaves and chilis
- Serve this delicious moong dal with tempered garlic with some rice/rotis or just as is with a wedge of lime by the side. Enjoy!
Notes
- You could even use butter for the tempering
- g - grams
- tsp - teaspoon
- tbsp - tablespoon