Khari Mong Dal Recipe | Split Green Lentil Curry

Khari Mong Dal Recipe | Split Green Lentil Curry

Ingredients

• Mong dal chilkay wali (Split Green lentil) 1 cup
• Oil 3 tbsp
• Red chili flakes 1/2 tsp
• Cumin Seeds 1 tsp
• Onion 1 small, chopped
• Ginger paste 2 tsp
• Garlic paste 2 tsp
• Salt 1 tsp
• Red chili powder 1/2 tsp
• Turmeric powder 1 tsp
• Tomato 1 small, chopped
• Water 1 cup
• Garam Masala powder 1/2 tsp
• Fresh coriander leaves
• Green chilies chopped

Preparation

1. Wash and soak the mong dal (chilkay wali) in water for at least 1 hour.
2. Heat oil in a skillet and add the chopped onions. Sauté until soft and translucent. Do not brown.
3. Add red chili flakes and cumin powder and stir fry until aromatic. Do not brown.
4. Add ginger paste and garlic paste and fry until aromatic. Do not brown.
5. Add salt, red chili powder and turmeric powder.
6. Add just a little water (8-10 tbsp) to the mixture and cook until you do not smell anything raw in the gravy.
7. NOTE: The mixture should be cooked at a medium to low flame so that nothing burns from step 2 to step 5).
8. Now add chopped tomatoes, and 1/2 cup of water and cover with a lid. Cook until tomatoes are soft and mushy.
9. Drain water from the soaked lentil and add to the tomato gravy.
10. Add 1 cup of water, cover and allow to cook on medium flame for 10-15 minutes or until the water from the curry has evaporated.
11. Sprinkle garam masala powder and coriander powder. Mix. Turn the flame off.
12. NOTE: Do not over mix at this stage otherwise the dal will turn mushy and sticky.
13. Sprinkle freshly chopped coriander and green chilies.
14. Serve hot with roti. Enjoy!

Print Recipe

Khari Mong Dal Recipe | Split Green Lentil Curry

Author: Naush

Ingredients

• Mong dal chilkay wali (Split Green lentil) 1 cup
• Oil 3 tbsp
• Red chili flakes 1/2 tsp
• Cumin Seeds 1 tsp
• Onion 1 small, chopped
• Ginger paste 2 tsp
• Garlic paste 2 tsp
• Salt 1 tsp
• Red chili powder 1/2 tsp
• Turmeric powder 1 tsp
• Tomato 1 small, chopped
• Water 1 cup
• Garam Masala powder 1/2 tsp
• Fresh coriander leaves
• Green chilies chopped

Instructions

• Wash and soak the mong dal (chilkay wali) in water for at least 1 hour.
• Heat oil in a skillet and add the chopped onions. Sauté until soft and translucent. Do not brown.
• Add red chili flakes and cumin powder and stir fry until aromatic. Do not brown.
• Add ginger paste and garlic paste and fry until aromatic. Do not brown.
• Add salt, red chili powder and turmeric powder.
• Add just a little water (8-10 tbsp) to the mixture and cook until you do not smell anything raw in the gravy.
• NOTE: The mixture should be cooked at a medium to low flame so that nothing burns from step 2 to step 5).
• Now add chopped tomatoes, and 1/2 cup of water and cover with a lid. Cook until tomatoes are soft and mushy.
• Drain water from the soaked lentil and add to the tomato gravy.
• Add 1 cup of water, cover and allow to cook on medium flame for 10-15 minutes or until the water from the curry has evaporated.
• Sprinkle garam masala powder and coriander powder. Mix. Turn the flame off.
• NOTE: Do not over mix at this stage otherwise the dal will turn mushy and sticky.
• Sprinkle freshly chopped coriander and green chilies.
• Serve hot with roti. Enjoy!