Moong dal or mag ni dal or Gujrati mag ni chutti dal
Gujrati mag ni chutti dal is a dry preparation of the yellow split lentils. Occassionally served with aamras. Chutti measns seprate. The delicacy of this dal is able to feel each grain while eating
Ingredients
- 1 tsp Oil
- 1/4 tsp Mustard seeds
- 1/4 tsp Cumin seeds
- pinch of Asafoetida
- 1/2 cup Yellow moong dal soaked
- 1/4 tsp Turmeric powder
- 1/2 tsp Chili powder
- Salt to taste
- 1 + 1/4 cup Water for soaking and cooking
- 1 tsp Cilantro chopped
Instructions
- Wash and soak 1/2 cup moong dal in 1 cup water for 30 minutes at least. Preferably soak dal for 2 hours for faster cooking. Drain water and keep aside.
- In a pan on medium heat, add 1 teaspoon oil
- When oil is hot add 1/4 teaspoon Mustard seeds. When mustard seeds starts crackling add 1/4 teaspoon Cumin seeds , pinch of Asafoetida, 1/4 teaspoon Turmeric powder, 1/2 teaspoon Chili powder. Using a spatuala mix everything and saute it for few seconds.
- Immidiately add moong dal to the tadka
- Add 1/4 cup water, and salt to taste.
- Cover the lid and let the dal cook for 10-12 minutes or till dal is soft. Garnish the dal with cilantro and servehot.
- Pair moong dal with roti, Karela nu shak and aam ras.