Mogar daal/ Sookhi Moong Ki Daal – A dry version of making yellow lentil
Moong daal is very healthy and easy to digest lentil .It is a regular in my kitchen and cooked often as compared to any other daal. Daal and kadi are regular in our Indian Kitchens and we have so many variety and methods of cooking these lentils. I love this U.P Style Tuvar daal which is a specialty of my community and this healthy and simple Sabut Masoor daal .
This mogar daal is quite popular in North India and in Gujarat and it is served with aamras and poori in Gujarat .But in my community this is served with steamed rice and either Boondi ki kadhi or the very delicious and popular Miloni ki kadhi .This complete meal is made specially during birthdays,celebrations and considered as an auspicious meal.
Making this Mogar daal is quite easy and simple ,you just need to add enough water to cover the lentil,if you add more water then the daal will turn mushy .Few basic spices are added in this preparation and green chili ,ginger are not added .Some adds red chili powder and lemon juice and some add just salt and turmeric. A generous amount of desi ghee is a must in this mogar daal to keep it moist 🙂
You can also make chat with the leftover daal, just take some mogar daal in a bowl and top it with some chopped tomato, green chili, ginger julienne and fresh coriander and finally squeeze some lemon juice and your healthy and tangy moong chat is ready to serve.