Dry Moong Dal Recipe | Chutti Mug Ni Dal | Sookhi Moong Dal | Gujarati Cuisine
Dry moong dal recipe or Chutti mug ni dal is a comfort food prepared with yellow lentils & basic Gujarati spices, where each grain stands out with a wonderful flavour of asafoetida.
Servings: 4 to 5
Ingredients
- 1 Tablespoon Oil or Ghee
- 1 teaspoon Mustard seeds
- 1 or 2 Dry red chillies broken into two halves
- ¼ teaspoon Asafoetida Hing
- 1 Cup Moong dal split yellow mung beans
- 1¼ to 1½ Cups water depending on how long you soak the lentils
- ¼ teaspoon Turmeric powder
- ½ teaspoon Red chilli powder
Instructions
- Wash and soak the dal in water for at least 1 to 2 hours. Drain and keep aside.
- Heat oil over medium heat in a non-stick pan and add the mustard seeds.
- When the mustard seeds crackle, add the asafoetida and the soaked dal and sauté on a medium heat for a minute.
- Add sufficient water and then add turmeric powder and red chilli powder. Stir well and close the pan with a lid.
- Let it cook undisturbed over medium heat for about 10 minutes.
- In between, check if there is enough water, but do not stir. If you feel water has been absorbed, then add a little water (¼ cup).
- Most importantly, do not stir. Simmer to low heat and let it cook for another 2 minutes till the dal is cooked and all the water has been absorbed. Turn off the heat.
- Remove if any foam has formed, and stir with a fork just before serving.
Notes
1. Adjust quantity of spices to suit your taste.
2. This recipe can also be made without pre-soaking the dal, but the dal will take much longer to cook, so pre-soak the dal for minimum of an hour.
3. While cooking the dal, if you add all the water in one go, it will make the dal mushy. The dal will still cook and taste delicious, just the texture will be mushy.
4. Variations: You can optionally try out these combinations later..Add
a.Coriander cumin powder along with red chilli powder.
b.Garlic pieces while tempering.
c.Ginger green chilli paste to the tempering.
d.Optionally you can squeeze a dash of lemon at the end and garnish with fresh coriander and serve.
2. This recipe can also be made without pre-soaking the dal, but the dal will take much longer to cook, so pre-soak the dal for minimum of an hour.
3. While cooking the dal, if you add all the water in one go, it will make the dal mushy. The dal will still cook and taste delicious, just the texture will be mushy.
4. Variations: You can optionally try out these combinations later..Add
a.Coriander cumin powder along with red chilli powder.
b.Garlic pieces while tempering.
c.Ginger green chilli paste to the tempering.
d.Optionally you can squeeze a dash of lemon at the end and garnish with fresh coriander and serve.