Moong dhuli daal | How to make Moong dhuli daal

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ByLipika Shah
Created on 8th Oct 2015
  • Moong dhuli daal, How to make Moong dhuli daal
Moong dhuli daalby Lipika Shah
  • Moong dhuli daal | How to make Moong dhuli daal (15 likes)

  • 0 reviews
    Rate It!
  • By Lipika Shah
    Created on 8th Oct 2015

About Moong dhuli daal

My mom's recipe

Moong dhuli daal, a deliciously amazing recipe to treat your family members. This recipe of Moong dhuli daal by Lipika Shah will definitely help you in its preparation. Surprisingly the preparations for Moong dhuli daal can be done within few minute. Isn't it interesting. Also, the time taken for cooking Moong dhuli daal is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 4 people.A lot of times making Moong dhuli daal can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Moong dhuli daal is just too tempting. Cooking Moong dhuli daalat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Moong dhuli daal is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofMoong dhuli daal from Better Butter.

  • Prep Time0mins
  • Cook Time15mins
  • Serves4People
Moong dhuli daal

Ingredients to make Moong dhuli daal

  • 1cup moong dhuli daal soaked for 15min
  • 1 chopped onion
  • 1 piece ginger and garlic chopped
  • 1 chopped tomato

How to make Moong dhuli daal

  1. Put the soaked daal in a pressure cooker with 1/2 cup water and cook till 1 whistle.
  2. Prepare the tadka. Heat 1 tbsp ghee in a PAN and add 1 tsp geera
  3. When jeera crackles, add the onions and stir and cook till brown.
  4. Now add the ginger and garlic, stir.
  5. Put in the dry spices, turmeric, Dhania and salt. Add the tomatoes, and cook till tender.
  6. Transfer the tadka onto the daal, and cook on slow heat. Stirring, till the daal is slightly thick, should be of a pouring consistency.
  7. Serve sprinkled with coriander leaves.

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