Lasooni Moong Dal Tadka is a garlicky dal made with moong dal and is mildly spiced. This can be served with pooris or rotis and is very quick to make.
In the current cooking agenda that I have until April, I have too many pooris or rotis to make. So one of the frequent side dishes to make for this bread is some dal with lentil.
When I made a spiced stuffed poori, this Lasooni Moong Dal paired very well. When it is a poori, I have to make a chana masala and it ends up that for elders I make some dal. Since I love garlic, the flavour of garlic with moong was heavenly.
This is for the second day of Dazzling Dals for the BM#110.
Lasooni Moong Dal Tadka
1 cup Moong Dal
1 tbsp Garlic finely chopped
1/2 cup Onion finely chopped
1 no Dry Red Chili
A Pinch Mustard Seeds
3/4 cup Tomato finely chopped
1/2 tsp Ginger finely chopped
3 Green Chillies finely chopped
1 /2 tbsp Cumin Seeds
A Pinch Turmeric Powder
1 tsp Red Chilli Powder
1 tbsp Ghee
Salt to Taste
How to make Lasooni Moong Dal
Wash and pressure cook the moong dal along with one chopped green chili and turmeric powder. Let the pressure fall down.
In a nonstick pan, heat ghee. Add the cumin seeds, mustard, saute and then add the chopped garlic, ginger, rest of the green chilies, dry red chilies and onions. Fry till onions turn golden brown.
Add finely chopped tomato, turmeric, red chili powder, salt. Saute till the mixture turns soft and golden.
Now add the boiled dal to the pan. Mix well, remove from flame. Garnish with fresh coriander leaves.
Serve hot Pooris or Roti.