Moong Masoor Dal Platter (Comfort in a Bowl + High Protein)

Name: Moong Masoor Dal Platter (Comfort in a Bowl + High Protein)
Total time: 1800 s
Yield: 3-4 serves
Cuisine: Indian
Ingredients: 1/2 cup moong dal; 1/2 cup masoor dal; 21/2 cups water; 3 cups water; 1/2 tsp turmeric powder; Salt to taste; 2 tbsp clarified butter / ghee; 1 tsp cumin seeds; A pinch of asafoetida; 2 dry Kashmiri red chillies; 5 garlic cloves; 2 split green chillies; 2 onions, finely chopped; 3 tomatoes, finely chopped; 1 cup water; 1 tsp kitchen king Masala; 1 tsp Rajawadi garam masala; Salt to taste; Sliced onions, lemon slice & potato crispises to serve

Bina Samir Telivala @Bina_Samir

#hp
#splitmoongdal
#masoordal
A protein rich dal for everyday fare . Serve it for Sunday lunch or dinner on any weekday. Ko
Dals / curries are very important souce of diet for Vegetarians Or Vegans . Enjoy a satiating wholesome home - cooked meal on any day of the week .

Here both the dals have different textures, tastes & uses in cooking. While moong dal becomes mushy when cooked , it is ideal for soups & stews . On the other hand , masoor dal does not hold shape when cooked & is used as a thickening agent in dals & soups .
Both the dals have different nutritional value too . Moong dal has more iron than masoor dal .And Masoor dal has more potassium & sodium in it. So both the dals are very important in our diet .
Dals are eaten with flatbreads like fulkas ( rotis ), naan , parathas or plain steaming rice & dal which is called dal - chawal in Punjabi or dal - bhat in other languages. It is a comfort food for people in many countries especially in India .
Cooksnap
@ Sarita Srivastava

Bina Samir Telivala @Bina_Samir

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Ingredients

30 minutes

3-4 serves

1/2 cupmoong dal
1/2 cupmasoor dal
21/2 cups water
3 cups water
1/2 tsp turmeric powder
Salt to taste
2 tbsp clarified butter / ghee
1 tsp cumin seeds
A pinch of asafoetida
2 dry Kashmiri red chillies
5 garlic cloves
2 split green chillies
2 onions, finely chopped
3 tomatoes, finely chopped
1 cup water
1 tsp kitchen king Masala
1 tsp Rajawadi garam masala
Salt to taste
Sliced onions, lemon slice & potato crispises to serve

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Steps

30 minutes

1

Wash moong dal & masoor dal 3 - 4 times under running water. Then soak the dal in 3 cups of fresh water for 30 minutes. This helps our body to absorb the nutrition from the dals more effectively.
2

Now drain the soaked water & add the soaked dals in a pressure cooker. Add 2 1/2 cups of water.Add salt & turmeric powder.Take 2 whistles.
3

Once the pressure is released,open the pressure cooker.
4

Now it's time to flavour the dal. Take clarified butter / ghee in a pan. Add cumin seeds & asafoetida. Add grated ginger, chopped garlic & dry red chillies. Saute for 1 minute.
5

Add chopped onions & saute well. Add grated tomatoes and cook till the raw smell of the tomatoes goes away.
6

Add the cooked dal & mix well. Add Kitchen King Masala & Rajwadi garam masala. Add salt. Mix well & add 1 cup of water. Cook for 3 - 4 minutes.
7

Take the dal in a serving bowl. Garnish with dry red chillies & chopped coriander. Serve hot with a bowl of hot rice garnished with chopped coriander, lemon slice, onion slices & potato crispises.