Meena's Taste Mantra

Sindhi Moong Dal - a rich smooth textured fragrant Lentil preparation!

The best part of Sindhi Moong Dal is the creamy texture and the vibrant colour thanks to the pureed Tomato. Appa loves this as the texture is smooth and he prefers this to any granular hindrance in his relishing his dal!

Since we came across Sindhi Moong Dal, where the cooked Moong Dal is ground to a smooth paste and then flavoured with Tomato in puree form, this has been a once a week phenomenon at home!

This tastes awesome with any kind of Steamed Rice, Roti | Paratha | Thalipeeth | Naan!

INGREDIENTS

METHOD

Wash and drain Moong Dal. Pressure cook Moong Dal for 3 whistles. Add water such that it is 1/2 " above Moong Dal. Add haldi to the Moong dal.
Once pressure is released, remove cooked Moong Dal and keep aside to cool down a bit.
In a mixie jar add tomato, green chilli and adrak. Make a very fine paste of them. Keep aside.
In the same jar, grind cooked Moong Dal to a smooth paste.
In a kadhai heat ghee and add tomato paste and stir fry on low flame for 2 to 3 minutes till the raw smell disappears.
Add Moong Dal paste and mix well.
Adjust the consistency by adding sufficient water.
Season with salt and mix well.
Let the dal boil for 3 to 4 minutes. Stir occasionally.
Transfer to a serving bowl.
In small pan prepare the tempering by heating ghee and adding jeera, hing and curry leaves. As jeera crackles, pour it on the dal.
Garnish with finely chopped dhania leaves.
Serve hot with Roti | Paratha | Thalipeeth | Rice.

We relished Sindhi Moong Dal with Steamed Basmati Rice and Phulka Roti.

We have used:
1. Tata Salt Lite
2. LG Hing Powder

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.