Moong Makhani

Name: Moong Makhani
Total time: 1800 s
Yield: 4 serves
Cuisine: Indian
Ingredients: 1/4 cup black split urad dal; 1/ 4 cup whole moong; 1/4 tsp turmeric powder; 1/4 tsp asafoetida; 1/4 tsp salt; 1 tsp oil; 1 tsp clarified butter/ ghee; 2 bay leaves; 2 dry red chillies; 3-4 cloves; 1/2 tsp cumin seeds; 1/4 tsp asafoetida; 2 tsp ginger juliennes; 2 tsp garlic juliennes; 1/2 cup onion, finely chopped; 1/2 cup tomato puree (raw); 1/4 tsp turmeric powder; 1 pinch salt; 1/2 tsp green chilli - ginger paste; 1/2 tsp red chilli powder; 1 tsp coriander - cumin seeds powder; 1/2 tsp Rajwadi garam masala (Badshah co.); 1/2-3/4 cup boiled water from dal & moong; 1/2 tsp kasuri methi; 1/2 tsp clarified butter/ ghee -- for garnish; Ginger juliennes to garnish; Onions, sliced to serve; 1 bowl jeera rice to serve

Bina Samir Telivala @Bina_Samir

#ga24
#Uttarakhand
#uraddal
#post1
A different dal from the usual Dal Makhani , using mung which is high in protein.
Cooksnap
@chhaya chouhan

Bina Samir Telivala @Bina_Samir

#ga24
#Uttarakhand
#uraddal
#post1
A different dal from the usual Dal Makhani , using mung which is high in protein.
Cooksnap
@chhaya chouhan

Saved

Ingredients

30 minutes

4 serves

1/4 cupblack split urad dal
1/ 4 cup whole moong
1/4 tspturmeric powder
1/4 tspasafoetida
1/4 tspsalt
Tempering : 👇
1 tspoil
1 tspclarified butter/ ghee
2bay leaves
2dry red chillies
3-4cloves
1/2 tspcumin seeds
1/4 tspasafoetida
2 tspginger juliennes
2 tspgarlic juliennes
1/2 cuponion, finely chopped
1/2 cuptomato puree (raw)
1/4 tspturmeric powder
1 pinchsalt
Other ingredients : 👇
1/2 tspgreen chilli - ginger paste
1/2 tspred chilli powder
1 tspcoriander - cumin seeds powder
1/2 tspRajwadi garam masala (Badshah co.)
1/2-3/4 cupboiled water from dal & moong
1/2 tspkasuri methi
1/2 tspclarified butter/ ghee -- for garnish
Ginger juliennes to garnish
Onions, sliced to serve
1 bowljeera rice to serve

Saved

Steps

30 minutes

1

Wash both moong & split black urad dal 3-4 times in water. Soak mung & split black urad daal overnight.
2

Next morning, take both the soaked split black urad dal & moong in the pressure cooker. Add water, salt, turmeric powder & asafoetida & mix. Close the pressure cooker & take 3 whistles.
3

Now prepare the tempering till the pressure is released from the pressure cooker. Take oil & clarified butter/ ghee in a pan.
4

Add bay leaves, dry red chillies, cloves, cumin seeds, asafoetida,ginger& garlic juliennes, saute for 1 minute.
5

Add chopped onions & tomato puree. Add salt & turmeric powder. Cook well till the rawness disappears from the tomato puree.
6

Now remove the water from the boiled dal & moong. Keep aside Coarsely mash both the dal & moong a little. Lastly add green chilli - ginger paste, red chilli powder, coriander - cumin seeds powder & Rajwadi garam masala. Add boiled & mashed dal & mung & 1/2 - 3/4 cup of the boiled water from the dal & moong. Mix.Cook for 4-5 minutes.
7

Lastly add kasuri methi & clarified butter/ ghee on top & serve.
8

Serve with jeera rice.