Sunday, October 20, 2013



This recipe was recommended to me by some friends in a cooking group in which I am a member. They had tried it out and were praising it a lot. I tried it out yesterday and found it to be very tasty. We had this with rotis.

Moong Dal Awadhi Style recipe is adapted from the well-known blog Sailu's Kitchen.
To suit my requirement, I have skipped using malai but I do agree with Sailu when she says the dish may be too bland without the optional ingredients, which I too have used. They have added to the taste of the dal.

  • Moong Dal ( Split Yellow Dal), 1 small cup
  • Ginger-Green Chilli Paste, 1 and 1/2 tsp
  • Onion, finely chopped, 1
  • Tomato, pureed, 1
  • Cumin (Jeera) Powder,   1/4 tsp  (optional)
  • Chilli Powder, 1/2 tsp  (optional)
  • Turmeric  (Haldi) Powder, a pinch
  • Garam Masala, a pinch  (optional)
  • Mint leaves, a few
  • Onion, finely sliced, 1
  • Salt, to taste
  • Ghee/Oil, 1 tbsp

In a kadhai, dry roast the moong dal on medium flame for 2-3 minutes till it changes colour
Wash the dal and cook it in a pressure cooker along with 2 cups of water, ginger-green chilli paste and the finely chopped onions till done
Once the cooker cools, lightly mash the dal and add the tomato puree
Mix well and cook for about 5 minutes
Now add cumin powder, chilli powder, haldi, garam masala powder, and salt to taste
Mix well again and cook for 3 minutes
Heat oil/ghee in the kadhai, when it gets hot add the mint leaves and saute till they become crisp
Remove the mint leaves and keep aside
In the same oil/ghee add the sliced onions and saute till they become transparent
Finally, add the mint leaves and the sliced onions to the dal and mix well
Serve hot with rotis or rice

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