Indian pulses dish, suitable for vegetarians, served as main course or side dish
Speciality: A cuisine for Durga Puja/Sharodiya festival.
Ingredients for Moong Dal
Moong Dal - 250 gm
Onions - 10, small
Green chillies - 4, horizontally slit
Milk - 1/2 cup
Sugar - 2 teaspoons
Salt - to taste
Ghee or Butter - 1 Tablespoon
Bay leaves - 4
Cumin seeds - 1/2 Tablespoon
Method for Moong Dal
Fry the dry lentils in a pan over medium heat until light brown.
Wash and put lentils to boil.
After 10 minutess add the onions, green chillies and salt.
Simmer until lentils are cooked.
In a separate pan, heat ghee or butter.
Fry the bay leaves and cumin seeds for a few minutes.
Pour the lentils and cook over low heat for 5 minutes.
Add milk and sugar.
Remove from fire.
Serve hot with plain white rice.