Very easy, very healthy, best enjoyed with Gujarati kadhi and rice
Ingredients:
Yellow Mung daal (yellow split mung) Haldi powder Chilli powder Salt Rye Oil
METHOD
Soak mung daal for about 2 hours (if pressed for time, then minimum of 20 min). Then put into a cooker pan, haldi powder, chilli powder and salt. Add just 1/2 cup of water and mix it well. (If you have soaked it for less time, then add a bit more water). Mixing daal is still uncooked.
Now in a small frying pan, make tadka with a generous amount of oil (since mung daal cooks well in oil), and rye. Once it starts crackling, pour it on the uncooked mung daal.
Place the pan with the uncooked mung dal in the pressure cooker and steam it for 3 whistles. (Note that it is being steamed, not boiled. Boiling directly in the cooker will make the dal into a lump). Once it cools, open the cooker and mix the daal with a fork (not spoon) to allow it to spread out. Your dry mung dal is ready.
You can garnish it with red chilli powder. Best enjoyed with Gujrati kadhi and jeera rice!
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