Lehsunwali Moong Ki Dal (Microwave) Recipe

Ingredients

• 1 cup yellow moong dal (split yellow gram),
• soaked in hot water for 1 hour and drained
• 1 whole dry Kashmiri red chilli, broken into pieces
• 4 tbsp fresh dahi (curd)
• salt (namak) to taste
• 1 tbsp oil
• 1/2 tsp mustard seeds (rai / sarson) (rai / sarson)
• 1/2 tsp cumin seeds (jeera)
• 7 to 8 curry leaves (kadi patta), cut into half
• 2 tsp crushed garlic (lehsun)
• 2 tbsp chopped tomato
• 1 tsp finely chopped ginger (adrak)
• 1/4 tsp haldi powder (turmeric powder)
• 2 tsp red chilli powder
• 2 tsp coriander-cumin seeds (dhania-jeera) powder
• 2 tbsp chopped coriander (dhania)

Steps

1. Combine the moong dal with 1¼ cups of water in a microwave safe bowl and microwave on high for 12 minutes, stirring in between every 2 minutes.
2. Remove from the microwave and whisk well, using a hand blender.
3. Add the curds and salt, mix well and keep aside.
4. Put the oil in another small microwave safe bowl and microwave on high for 2 minutes.
5. Add the mustard seeds, cumin seeds, red chilli, curry leaves, garlic, tomatoes and ginger and microwave on high for 2 minutes.
6. Pour the tempering over the cooked dal mixture and mix well.
7. Add the turmeric powder, chilli powder and coriander-cumin seed powder, mix well and microwave on high for 3 minutes.
8. Serve immediately garnished with coriander.