Saayi dal, split moong dal pressure cooked with tomatoes and chilies and tempered with garlic. A delicious comfort food served with rice and a dollop of ghee.
Course Main Course, Side Dish
Cuisine Indian, Sindhi
Keyword How to make dal for lunch, How to make sindhi style moong dal, Moong dal recipe, Moong dal with garlic, Split moong dal recipe
1cupsplit moong dal with skinChilke wale moong dal
3nosgreen chilies
1nomedium-sized tomatochopped
3tablespoonfresh coconutoptional, check notes
¼teaspoonturmeric powder
½teaspoonsalt or to taste
fresh coriander for garnish
Tempering
2teaspoonOilany vegetable oil
½teaspoonmustard seeds/kadugu
½teaspooncumin seeds
2nos red chiliesbroken into two
3nos garlic cloveschopped fine
1teaspoonginger julienned
a sprig of curry leaf
Instructions
Wash and soak the dal for 15 minutes in water. Strain any excess water and keep aside until use.
Heat a pressure cooker with a teaspoon of oil, add green chilies, chopped tomatoes. Dump the strained dal, add turmeric, salt and coconut.
Add 3 cups of water to this dal mixture and pressure cook for 4-5 whistles. Let the pressure fall naturally. Then open the cooker and give the dal a good mix.
Let us add the tadka, heat a small tadka pan with oil, splutter mustard seeds, add broken red chilies, curry leaves. Add chopped garlic and ginger to this and let the garlic brown well. finally add cumin to the hot tadka, give it a stir.
Pour this sizzling tadka over the dal and garnish with fresh coriander leaves. Serve the dal with steaming hot rice.
Notes
Coconut is not added to the original recipe, since i love coconut in my dal, i have used it here.
Ginger is added while pressure cooking the dal with tomatoes and chilies. But i love to add it to my tadka. So, feel free to use it either while pressure cooking or in the tadka.