Moong Daal Tadka – With Curry Leaves

Moong Daal is a healthy Indian comfort food prepared from yellow split lentil and spices. It is rich in protein and a staple food in India. Moong daal is light and easy on the stomach. Moong daal is boiled and then flavored with ghee or butter infused with spices and curry leaves.

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Moong Daal & Curry Leaves

Aromatic leaves, belonging to the neem family are also known as “Meetha Neem”. They are used very widely in Indian cooking especially in South. Curry leaves have anti-inflammatory and antioxidant properties.

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Curry Leaves

Ingredients:
Washed & soaked ( 3 hours ) Yellow moong daal – 1/2 cup
Finely chopped green chili – 2 ( Cut lengthwise)
Roughly chopped garlic – 5
Curry leaves – 7
Mustard seeds or Rai – 1/4 tsp
Red chili powder – 1/4 tsp
Turmeric – 1/2 tsp
Coriander powder – 1 tsp
Sabzi masala – 1 tsp
Garam masala – 1/4 tsp
Salt to taste
Ghee – 1 tbsp

Method :

  1. Boil daal with 1 & 1/2 cups of water with turmeric ( 1/4 tsp), salt.
  2. Heat ghee in a pan and add mustard seeds or rai. Now add red chili powder, turmeric (1/4 tsp), coriander powder, sabzi masala, garam masala and chopped garlic, and green chili.
  3. Saute garlic for 2 minutes on low flame until little brown.
  4. Then add tadka in a boiled daal and mix well.
  5. Garnish with coriander leaves and serve hot with chapatis or steamed rice.

Tip :
* Add more water if daal is thick.

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Perfect Lunch or Dinner Recipe

 

 

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Author: rupalikarki

My name is Rupali and I grew up in Chandigarh, one of the most beautiful cities in India. Chandigarh is the capital of Punjab, a state which is famous for cuisine high in butter. Currently, I live in Indirapuram, GZD which is a city near New Delhi, the capital of India. Reyansh my naughty kid and Manoj my fitness freak husband inspires me to cook/bake healthy and experiment with food. This is how my passion for cooking started.

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