Try this ‘Makai Moong Dal Recipe’ by Chef Ranveer Brar!
Preparation time 10 minutes Cooking time 30-35 minutes Serve 2-4
Ingredients
For Cooking Dal
2 cups Yellow moong dal, washed,
Salt to taste,
¼ tsp Degi red chili powder,
¼ tsp Turmeric powder,
1 tsp Ghee,
3-4 cups Water,
For Ginger Green Chili Paste
2 Green chilies, broken into half,
1 inch Ginger (peeled & roughly chopped)
Salt to taste,
For Makai Moong Dal
1 tbsp Oil,
½ tbsp Coriander seeds,
½ tsp Cumin seeds,
¼ tsp Onion seeds,
½ cup Curd, beaten,
Prepared Ginger Green chili Paste,
A pinch of asafoetida,
½ tsp Turmeric powder
¼ tsp Degi red chili powder,
2 cups Sweet corn kernels,
Salt to taste,
Little water,
Boiled Dal,
1 cup Water,
For Tempering
1 tbsp Oil,
1 tsp Ghee,
4-5 Dry red chillies,
1 tbsp Coriander leaves, chopped,
1 tsp Degi red chili powder,
Process
For Cooking Dal
In a pressure cooker, add yellow moong dal, salt to taste, degi red chili powder, turmeric powder, ghee and water.
Cover it with the lid and cook for 2 whistles or until the dal is cooked well.
Keep aside for further use.
For Ginger Green Chili Paste
In a mortar pestle, add green chillies, ginger, salt to taste and grind into a smooth paste.
Keep aside for further use.
For Makai Moong Dal
In a deep pot or handi, add oil, once it’s hot, add coriander seeds, cumin seeds, onion seeds and let it splutter.
Add curd and mix well, add ginger garlic paste, asafoetida and saute well.
Add turmeric powder, degi red chili powder and stir well.
Add sweet corn kernels, salt to taste and mix.
Add water, boiled dal and cook on medium flame for 5-10 minutes.
Transfer it into a serving bowl, pour the prepared tadka on it.
Serve hot with steamed rice.
For Tempering
In a tadka pan, add oil, ghee, once it’s hot, add dry red chillies, coriander leaves, degi red chili powder and mix well.
Keep aside for further use.
