Veg: Moog Daal
Why Moog Daal?
When I was growing up, my mom used to make Moog Daal, once a week. I used to love it. So when I got married, I tried to make it almost twice a week for my family, but primarily for me. Yes, its true. I love this daal.
Ingredients and Amount or Quantity
1. Moog Daal (250 grams)
2. Ginger paste (1 table spoon)
3. Green Chilli (2 pieces)
4. Dry Whole Red Chilli Peppers (2 pieces)
5. Whole Cumin (1/2 tea spoon)
6. Turmeric Powder (1 tea spoon)
7. Bay Leaves (2 pieces)
8. Coconut (1/2 a coconut chopped)
9. Salt (1 teaspoon)
10. Sugar (1 teaspoon)
11. Garam Masala (1 teaspoon)
12. Cooking Oil (2 table spoons)
13. Cilantro (1/4 bunch)
Method
Heat pan and add oil when pan is hot. Add cumin, dry whole red chilli peppers, bay leaves. Add moog daal and fry until golden brown. Add water and cook until boiled. Add ginger paste, tomato, salt, turmeric powder, sugar. Stir fry the coconut and add to the daal. Add garam masala.
Garnish with cilantro. Serve with rice.
Ingredients and Amount or Quantity
1. Moog Daal (250 grams)
2. Ginger paste (1 table spoon)
3. Green Chilli (2 pieces)
4. Dry Whole Red Chilli Peppers (2 pieces)
5. Whole Cumin (1/2 tea spoon)
6. Turmeric Powder (1 tea spoon)
7. Bay Leaves (2 pieces)
8. Coconut (1/2 a coconut chopped)
9. Salt (1 teaspoon)
10. Sugar (1 teaspoon)
11. Garam Masala (1 teaspoon)
12. Cooking Oil (2 table spoons)
13. Cilantro (1/4 bunch)
Method
Heat pan and add oil when pan is hot. Add cumin, dry whole red chilli peppers, bay leaves. Add moog daal and fry until golden brown. Add water and cook until boiled. Add ginger paste, tomato, salt, turmeric powder, sugar. Stir fry the coconut and add to the daal. Add garam masala.
Garnish with cilantro. Serve with rice.
© 2020 Sati Mukherjee. All Rights Reserved
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