Sookhi Moong Dal: Dry Yellow Moong Lentils
8 May
Dal is usually cooked in soupy form, but yellow moong dal – the skinned and split form of moong beans – lends itself to very interesting dry recipes. Sookhi moong dal is one such.
You Need:
- Yellow moong dal – 3/4 cup [buy here]
- Turmeric powder – a pinch
- Water – 1 cup for cooking + 2 cups for soaking
- Salt and pepper – to taste
- Butter – to taste
- Lime juice – 1/2 tablespoon
How To Make Sookhi Moong Dal:
Wash moong dal in several changes of water till the water runs clear.
Soak moong dal in two cups of water, overnight or for ~6 hours.
Drain the water and wash again. In a thick-bottomed wide pan, put the soaked and drained moong dal.
Pour in a cup of water. Add a pinch of turmeric.
Stir. Place the pan on high heat.
Let the pan heat up till the dal reaches a rolling boil.
Now set the heat to medium and cook the moong dal covered, undisturbed.
After fifteen minutes, start to keep an eye on the pan – continue to cook till the moong dal become almost dry. Cook till all the water has been absorbed. The dal pearls should be intact in shape but soft to bite.
[The time of cooking can vary according to the thickness and width of your pan. If you want the dal softer, or if the pan becomes too dry, add a couple of tablespoons of water again and continue to cook covered till dry.]
Add salt, pepper and freshly squeezed lime juice to the cooked moong dal.
Serve sookhi moong dal hot, with a generous dollop of butter. Works great on its own for breakfast…
…as a side dish on a thali – one such below: chapatis, pumpkin mangodi curry, methi dahi, sookhi moong dal, fresh radish slices and dates.
…or as part of a Buddha bowl – one such below: tomato rice, sookhi moong dal, amaranth leaves stir-fry, sauteed cauliflower.
Notes:
Hungry for more moong dal recipes? Try moong dal cheela, moong with zucchini and coriander, ridge gourd moong dal.
I love dal but have never had it non-soupy! This looks fantastic. Simple and comforting and a great base for adding seasonal veggies.