If you are in the mood of something desi, spicy yet simple, try this moong daal recipe for lunch and serve it with bondi raita :). Plus, as it is full of protein and fiber, it serves as a great meal option if you are on a diet.
|Spicy Moong Daal Fried Served with Boondi Raita|
|Delicious and Healthy Moong Daal|
- 2 cups Moong Daal
- 2 large tomatoes
- Salt according to taste
- Red chilli powder according to taste
- 1/4 tsp turmeric powder
- 2 tsp corriander powder (dhania powder)
- 2 fresh green chillies
- 1/4 tsp chaat masala
- Ghee or oil for cooking
- Soak the daal in luke warm water and let it stand for at least 1 to 2 hours before cooking.
- Grind the tomatoes and make a paste.
- Heat up ghee/oil and add all the spices (salt, red chilli powder, turmeri powder and corriander powder) to it. Do not add the chaat masala yet.
- Cook the spices on medium heat for just one to two minutes to get rid of their raw flavour. Stir once or twice to distribute the heat evenly.
- Add the tomato paste and cook on medium flame till the tomato paste thickens and the ghee/oil separates. Keep stirring from time to time to prevent the contents from sticking to the bottom of the cooking utensil. There is no need to add water.
- Add the daal now. Add only 1/4 cup of extra water, stir the contents well once and close the lid. Cook on low flame. The extra water will be absorbed and the daal will become tender. Avoid stirring the contents too much as the daal might get mashed up. Stir only occasionally if needed. Do not add extra water until necessary.
- When all the water has been absorbed and the daal looks dry, add finely chopped green chillies. Close the lid to let the flavour of the chillies fuse with the daal. Cook for one minute on very low flame. Then turn the stove off but let the lid remain closed till its serving time.
- Take out the daal in a serving dish. Sprinkle chaat masala over it.
- Serve with boondi raita.