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Pili moong/mung (split green gram without skin) ki dal

Servings: 3-4
Preparation time: 2 minutes.
Cooking time: 10-12 minutes.
Seasoning time: 2 minutes.
Total time: 16 minutes.

There is nip in the air that signals the onset of festival season, synonymous with partying and rich food. So the trick is that next day prepare the ‘Pili moong/mung (split green gram without skin) ki dal the healthy choices.

Dal tends to be a staple diet for vegetarian as they are packed with protein, iron and many other nutritional ingredients.

Ingredients:

Mung dal (split green gram): 100 gm
Ginger: 1” piece
Cumin seed: 1 teaspoon
Turmeric powder: half teaspoon
Salt: one teaspoon (as per taste)
Ghee/oil: 1 tablespoon
Water: 2 cup

Preparation:

Peel off and cut the ginger into Julian (longitudinally)

Method:

Wash and clean the dal. Put dal, salt, and turmeric powder, along with water in the pressure cooker on high flame.
Bring to full cooking pressure, reduce to low flame and cook for 2-3 minutes.
Put off the flame, allow cooker to cool and open. Keep aside.
Add hot water as per your choice of consistency. Pili moong/mung (split green gram without skin) ki dal is ready. Now it is time for seasoning.

Seasoning:

Take wok, put ghee in it, add cumin seed, and sputter it for few seconds, put off the flame.
Add asafoetida and Julian ginger immediately.
Transfer into prepared dal; cover it for couple of minutes.
Pili moong/mung (split green gram without skin) ki dal is ready to be served at the time of lunch or dinner, along with chapati and rice.