There is nip in the air that signals the onset of festival season, synonymous with partying and rich food. So the trick is that next day prepare the ‘Pili moong/mung (split green gram without skin) ki dal the healthy choices.
Dal tends to be a staple diet for vegetarian as they are packed with protein, iron and many other nutritional ingredients.
- Mung dal (split green gram): 100gm
- Ginger: 1” piece
- Cumin seed: 1 teaspoon
- Turmeric powder: half teaspoon
- Salt: one teaspoon (as per taste)
- Ghee/oil: 1tablespoon
- Water: 2 cup
- Peel off and cut the ginger into Julian (longitudinally)
- Wash and clean the dal. Put dal, salt, and turmeric powder, along with water in the pressure cooker on high flame.
- Bring to full cooking pressure, reduce to low flame and cook for 2-3 minutes.
- Put off the flame, allow cooker to cool and open. Keep aside.
- Add hot water as per your choice of consistency. Pili moong/mung (split green gram without skin) ki dal is ready. Now it is time for seasoning.
- Take wok, put ghee in it, add cumin seed, and sputter it for few seconds, put off the flame.
- Add asafoetida and Julian ginger immediately.
- Transfer into prepared dal; cover it for couple of minutes.
- Pili moong/mung (split green gram without skin) ki dal is ready to be served at the time of lunch or dinner, along with chapati and rice.