Dhuli Moong (Bengal gram) Dal-1/2 cup
Water-4 cups (same cup as above!)
Turmeric (Haldi) powder-1/2 tea spoon
Salt–1/2 tea spoon or to taste
Cumin-whole (Jeera)– 1/2 tea spoon
Desi Ghee (clarified butter)-1 tea spoon
Fresh Coriander (optional)
Wash the Moong Dal and put it in the pressure cooker with water, haldi, salt, and chopped tomato. Close the lid with weight and let it come to full pressure (i.e. when the weight lifts and there is a whistling sound). Thereafter switch off the heat source and let the cooker cool down. Take a tempering pan and add the desi ghee. When it warms up, add the whole cumin till it splutters. Please ensure that the cumin doesn’t burn and only turns brown. Add this to the dal.
Your simple Moong Dal is ready. If you want, you may add some chopped fresh coriander to the same and serve.
© Copyright Prasenjeet Kumar