Moong or Mung Dal Recipe with Kaffir Lime Leaves or Lebu Pata

Moong or Mung Dal Recipe with Kaffir Lime Leaves or Lebu Pata

This Moong Dal Recipe is very quick and easy and excellent for hot summer days .This is very fragrant from the Lime leaves of kaffir Lime but even Gondhoraj Lebu Pata or leaves can be substituted.Its quick and easy.

Preparation Time -  Soaking Dal 1/2 hour  and other preparation 5 min
Cooking Time - 10 -15 min

Ingredients:-

1. About 1/2 cup Yellow Moong dal or Pulses.
2. 2 teaspoon of minced Galangal or Ginger or Amada ( If you use amada then use little less in quantity ).
3. Kaffir Lime leaves or Gondhoraj Leaves (4-5 )
4. About 1/8th teaspoon of Methi or fenugreek seeds.
5. Less than 1/4 th teaspoon of Nigella seeds or kolojeere or onion seeds.
6. 1/4th teaspoon of Sugar or as per your taste.
7. Salt as per your taste.
8. Turmeric powder less than 1/4th teaspoon.
9. Mustard oil (preferably ) 2 teaspoon or any canola/vegetable/sunflower oil.
10. Water  as required.
11. Fresh green chilly either whole or slit them ( use as per your heat tolerance) I used one indian chilly and little Habanero chilly for added flavour.(Habanero is optional )

Preparation:-

1. Dry roast the moong dal on a very low flame until colour just changes (do not burn the dal )
2. Wash the dal then soak for half an hour.
3. Pressure cook the dal with around 2 cups or water and salt as required.

NOTE-  Pressure cooker differs so number of whistles will also differ. I gave about 2 whistle and let the pressure come down on its own.
4. Mince the Galangal/ginger/amada.
5. Clean,Wash and keep the Kaffir lime leaves aside.

Cooking:-

1. Take an utensil and add the oil.When oil is hot add the Methi or fenugreek seeds and the nigella seeds.Let them infuse their flavours into the oil.Then add the minced galangal and turmeric powder  and fry for few second.If needed add very little dal water to avoid turmeric from burning.

2. Add the boiled moong dal. Let it come to a boil.

3. Add sugar and salt as per your preference.Give a mix.Lastly add the slit/whole fresh chilly and the kaffir lime leaves ( I tore the leaves a bit and then added).Let stand for sometime before serving with hot steamed rice.

NOTE - Gondhoraj leaves may give a bitter taste so its best to add then remove them if required .I used kaffir lime leaves and let it stay and had no bitter problem.I did not try it with Gondhoraj lebu leaves yet as I do not get them here:(.

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