Dry Moong Lentils with Parantha

Long Long Time No See…..

The tourist season has begun for India which means back to back Cooking Sessions along with kids schools and exams.. and what got left behind was my recipes.. But no worries.  I am catching up.  Sharing today a recipe that I did a few days back this complements the rainy season of India ‘Monsoons’ .  A perfect time to relish all kinds of lentils, dried beans, paranthas, puri’s, pakoras.  Why so!! well apart from all the good reasons (taste and texture), it stays fresher for longer as the humidity is at its highest.

So lets gather ingredients for Moong Daal Sukhi:

2 cups of Moong Daal ( yellow), soaked for 2 hours and drained

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  • 1 Chopped onion
  • 1 Chopped Tomato
  • 1 green chilli (optional)
  • 1 inch of ginger fine chopped or grated
  • Spice Mix — 1/2 tsp of cumin seeds, 1/4 tsp of turmeric, 1 tsp of salt, 1/2 tsp of Red Chilli powder, 1/2 tsp of Asafoetida (Heeng)
  • Ghee 1 tbsp

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Lets start with the process:

Heat Ghee in a Kadhai Pan, and add cumin seeds

 

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Followed by Heeng

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Followed by Ginger and Green chillies

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Add Turmeric and soaked lentils

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Saute for a minute of two to build some flavors in the pan

Now add 2 cups water and let it cook.

It will take around 10 minutes to completely cook and get dry like in the below picture.

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Now add chopped tomatoes and onions.  And a dash of Lemon juice. I added 1/2 tsp of Chaat masala for extra kick.

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Serve it with Parantha and Chai

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2 Comments Add yours

  1. mistimaan says:

    So tasty it is

    Like

  2. bingingonabudget says:

    Wow this looks great. I love your blog because it introduces me to a cuisine I’ve never cooked before. What other recipes from your blog should I try?

    Like

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