mogar daal
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5 from 2 votes

Sookhi Moong Daal Recipe, Dry Yellow Lentil

Sookhi Moong Ki Daal- A dry version of making yellow lentil
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Lentil/Daal, Side Dish
Cuisine: North Indian Cuisine, Rajasthani cuisine
Servings: 4 person

Ingredients

  • 1 cup Yellow Lentil / Moong Daal (dhuli huee)
  • 3 tbsp Clarified Butter / Desi Ghee
  • 1/2 tsp Cumin Seeds / Sabut Jeera
  • pinch Asafoetida / Hing powder
  • 1/3 tsp Red Chilli powder / Laal mirch powder
  • 1/3 tsp Turmeric Powder / Haldi Powder
  • 3/4 cup Water / Paani approx
  • 2 tbsp Fresh Coriander / Cilantro / Hara Dhaniya

Instructions

  • 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.

Notes

Serving Suggestions- serve sookhi moong daal with steamed rice and boondi ki kadi