Moong dal or Green gram is one of the commonly used dal in Indian households. They are yellow in color when their skins are removed. It is used in many sweet and sovoury dishes.
In southern India, it is mainly consumed as a side dish for rice and roti (rice flour roti).
The recipe mentioned here is the basic moong dal recipe for rice and roti in South India.
I always prefer lightly roasting moong dal before using them. So when I get it from the store, I roast all of the grams together on a heavy bottomed pan on low flame for 10 minutes until light golden. It should not burn the grams. Then I use them in my dishes.
Moong dal – 1/2 cup
Shallots (Small onions) – 5
Green Chilli – 1
Water – 1 1/2 cup
For the paste -Grated Coconut – 3 tbsp
Cumin seeds – 1 tsp
Garlic cloves – 3
Chilli powder – 1/2 tsp
Turmeric powder – 1/2 tsp
For Seasoning – oil, 1 red chilly, curry leaves
1. In a pressure cooker, take water, moong dal, small onions, salt and green chilli. When water boils, close the cooker and keep on low flame for 3 whistles. Then switch off and let the steam go.
* Don’t keep dal on high flame as it will stick to the bottom.
* If your dal doesn’t taste right, it most probably has less salt.
* For more spice, add in some chilli powder.