Sookhi Moong Daal Recipe, Dry Yellow Lentil
Sookhi Moong Ki Daal- A dry version of making yellow lentil
Lentil/Daal, Side Dish
North Indian Cuisine, Rajasthani cuisine
chutti moong daal, mogar daal, moong daal, sookhi moong daal
Yellow Lentil / Moong Daal (dhuli huee)
Clarified Butter / Desi Ghee
Cumin Seeds / Sabut Jeera
Asafoetida / Hing powder
Red Chilli powder / Laal mirch powder
Turmeric Powder / Haldi Powder
Water / Paani
Fresh Coriander / Cilantro / Hara Dhaniya
Wash the moong daal with enough water at least 2-3 times till the water runs clear.
Soak with water for about 1/2 hour.
Heat ghee in a pan and add cumin seeds.
When cumin start to crackle add asafoetida and turmeric powder.
Add the soaked lentil, chili powder and salt and saute for a minute.
Add water and partially cover the pan with a lid and cook on low heat till done.
No need to stir the daal in between.The water dries up completely when the daal cooked completely.(you can sprinkle little water if needed)
Add chopped coriander and fluff the cooked daal with a fork.
Serve hot Moong daal with some hot melted ghee on top.
Serving Suggestions- serve sookhi moong daal with steamed rice and boondi ki kadi