Sunday, January 24, 2010

Moong Daal

1 cup moong daal
1 tomato chopped
½ tbs mustard seeds
1 green chili
1 medium onion sliced
A pinch of hing
3-4 tbs cooking oil.
Salt as per taste

1) Take 3 tbs oil in heavy bottom frying pan and fry the Moong Dal in low flame till it starts giving nice smell and color starts to get brown.
2) Take the daal in a small cooker with 1 and ½ cup of water, salt, turmeric, chopped tomato and let it cook till 1 whistle. Switch off the gas and let it cool down.
3) Take a frying pan and add 1 tbs oil on medium flame, add the hing and mustard seeds and wait till the mustard seeds finishing cracking. Add the sliced onion and chopped green chilli and fry till the onion color changes to golden brown, switch off the gas.
4) Add this to the cooker where you have the boiled daal, stir it properly (there is no need to cook the daal again) and it’s ready to serve with rice.

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