Rajasthani Moong Ki Dal is one of the simplest dal that is very light and so very easy to cook. This makes a wonderful side dish when you plan a feast featuring Rajasthani Khanna.
While simple Moong Ki Dal / Pesarapappu Kura is very commonly made at home, when Vaishali suggested I make this for the Dal component when making the Rajasthani thali, I was wondering how different can it be. Well this has ginger added and the trademark red chili powder added finally, though my picture doesn’t feature that as I unfortunately stirred the dal.
We are starting the BM#88, Week 3, where I will be sharing some Dazzling Dals.
Rajasthani Moong Ki Dal
For the Boil
1 cup Moong Dal Split Yellow Dal
1 big Tomato
3 to 4 Green Chillies
Salt to Taste
A Pinch Turmeric Powder
Water as required
1 /2 inch Ginger pounded
For the Tempering
2 tsp Ghee
1 tsp Cumin Seeds
A Pinch Asafoetida / Hing
1 / 2 tsp Red Chilli Powder
Wash and pressure cook the moong dal along with salt, turmeric, ginger, green chilies and tomatoes for 2 to 3 whistles.
Once done, add required water and bring to a boil.
In a small pan, heat ghee add cumin seeds, hing.
Switch off and add red chili powder and pour on the simmering dal.