Rajasthani Moong Ki Dal is one of the simplest dal that is very light and so very easy to cook. This makes a wonderful side dish when you plan a feast featuring Rajasthani Khanna.
While simple Moong Ki Dal / Pesarapappu Kura is very commonly made at home, when Vaishali suggested I make this for the Dal component when making the Rajasthani thali, I was wondering how different can it be. Well, this has ginger added and the trademark red chili powder added finally, though my picture doesn’t feature that as I, unfortunately, stirred the dal.
We are starting BM#88, Week 3, where I will be sharing some Dazzling Dals. This dal is part of the Rajasthani Thali. I made this dal along with Rajasthani Masala Tikadia, Paneer Gatta Sabzi. Check the thali post for the other recipes.
Rajasthani Moong Ki Dal
Wash and pressure cook the moong dal along with salt, turmeric, ginger, green chilies, and tomatoes for 2 to 3 whistles.
Once done, add the required water and bring to a boil.
In a small pan, heat ghee add cumin seeds, hing.
Switch off and add red chili powder and pour on the simmering dal.
For the Boil
- 1 cup Moong Dal Split Yellow Dal
- 1 big Tomato
- 3 to 4 Green Chillies
- Salt to Taste
- A Pinch Turmeric Powder
- Water as required
- 1 /2 inch Ginger pounded
For the Tempering
- 2 tsp Ghee
- 1 tsp Cumin Seeds
- A Pinch Asafoetida / Hing
- 1 / 2 tsp Red Chilli Powder
- Wash and pressure cook the moong dal along with salt, turmeric, ginger, green chillies and tomatoes for 2 to 3 whistles.
- Once done, add required water and bring to a boil.
- In a small pan, heat ghee add cumin seeds, hing.
- Switch off and add red chili powder and pour on the simmering dal.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM