Kancha Moong Dal

1. 1
   prep

   Wash and drain the moong dal.

   Rinse the moong dal in 2-3 changes of water until the water runs clear. Drain well.

2. 2
   boil · ~18 min

   Boil the dal until just tender.

   1.In a saucepan, combine the washed moong dal with 3 cups of water.

   2.Add turmeric powder, salt, and a pinch of sugar.

   3.Bring to a rolling boil, then reduce heat to medium-low.

   4.Simmer uncovered for 15-18 minutes until the dal is soft but each grain holds its shape.

   5.There should be very little water left — the dal should look moist, not soupy. Drain any excess water if needed.

   TIPThe hallmark of Kancha Moong Dal is that the grains stay separate and intact, not mushy like regular dal.
3. 3
   temper · ~2 min

   Make the tempering.

   1.Heat ghee in a small frying pan over medium heat until shimmering.

   2.Add cumin seeds and fennel seeds. Let them sizzle and crackle for 15-20 seconds.

   3.Add the bay leaf and broken dried red chilies. Stir for a few seconds until fragrant.

   4.Add the grated ginger and slit green chilies. Sauté for 30-40 seconds until the raw aroma mellows.

   TIPUse medium heat — fennel seeds burn quickly and turn bitter.
4. 4
   mix · ~2 min

   Fold the tempering into the cooked dal.

   Pour the hot tempering directly over the cooked dal. Gently fold everything together with a light hand — avoid mashing the dal grains. Let it sit covered for 2 minutes so the flavours mingle.

5. 5
   garnish

   Garnish with fresh cilantro and serve hot.

   Sprinkle chopped cilantro on top. Serve immediately with steamed rice and a wedge of lemon on the side.

Cuisines we love