I like moong dal fry because it is very aromatic in scent and flavor especially if you used Ghee or clarified butter. Your whole house would smell dal fry and you will simply know what is being cook. I also like to prepare this dish because it is good to combine in any fried foods, curry and also for your flat bread or chapatti.
What I do first is to soak it in water for an hour to remove unnecessary coverings and you should wash it twice to remove dust particles especially if your lentils have been stocked for more than a month. It is much easier for me to cook lentils if I soak it too. I don’t use cooker because when I boil lentils, it does create froth and so bubbly that if you forgot to adjust the flame into your stove, it will overflow and it will mess your stove.
Anyway, cooked lentils change in color especially if you’re using the orange colored moong dal. If your dal is ready, it will be more mushy and soft and blurry yellow in color. It can be pasty if you don’t want watery type of dal. But for me, I do put plenty of water or make it watery as hubby liked it. Here is the instruction of how to cook Moong Dal Fry.
Ingredients for Moong Dal Fry:
Moong dal (lentils)
2 cloves of Garlic (chopped)
2 tbsp. Ghee or clarified butter
Jeera or cumin seeds
2 Red chilies (slit or chopped)
1 tbsp. ginger-garlic paste
Salt (to taste)
Mustard seeds or rai
Preparations / Methods on Cooking Moong Dal Fry:
Boil the moong dal or lentils first on a pot. Put ample enough of water for your dal. You can put salt in your water to be absorbed by your moong dal. Once you see your dal is ready, it will be mushy and soft and yellow in color. If you like it watery, just put more water; if not then don’t add more. Set it aside and prepare for sauté.
On a separate pan, heat up the ghee and put your rai or mustard seeds and jeera. Once it crackles, you can now add your garlic, chili and a little pinch of turmeric powder. Next is to put ginger-garlic paste and curry leaves. The scent here is really superb and next is to pour the boiled moong dal or lentils. If you think that the taste needs more salt then just adjust or add some more. The last thing that you will put once you simmer your moong dal for 5 minutes is the coriander leaves. This dish is perfect on your flat bread or chapatti with any fried fish or meat curry, Yummy!