Sookhi Moong Dal: Dry Yellow Moong Lentils

Dal is usually cooked in soupy form, but yellow moong dal – the skinned and split form of moong beans – lends itself to very interesting dry recipes. Sookhi moong dal is one such.

You Need:

• Yellow moong dal – 3/4 cup [buy here]
• Turmeric powder – a pinch
• Water – 1 cup for cooking + 2 cups for soaking
• Salt and pepper – to taste
• Butter – to taste
• Lime juice – 1/2 tablespoon

How To Make Sookhi Moong Dal:

Wash moong dal in several changes of water till the water runs clear.

Soak moong dal in two cups of water, overnight or for ~6 hours.

Drain the water and wash again. In a thick-bottomed wide pan, put the soaked and drained moong dal.

Pour in a cup of water. Add a pinch of turmeric.

Stir. Place the pan on high heat.

Let the pan heat up till the dal reaches a rolling boil.

Now set the heat to medium and cook the moong dal covered, undisturbed.

After fifteen minutes, start to keep an eye on the pan – continue to cook till the moong dal become almost dry. Cook till all the water has been absorbed. The dal pearls should be intact in shape but soft to bite.

[The time of cooking can vary according to the thickness and width of your pan. If you want the dal softer, or if the pan becomes too dry, add a couple of tablespoons of water again and continue to cook covered till dry.]

Add salt, pepper and freshly squeezed lime juice to the cooked moong dal.

Serve sookhi moong dal hot, with a generous dollop of butter. Works great on its own for breakfast…

…as a side dish on a thali – one such below: chapatis, pumpkin mangodi curry, methi dahi, sookhi moong dal, fresh radish slices and dates.

…or as part of a Buddha bowl – one such below: tomato rice, sookhi moong dal, amaranth leaves stir-fry, sauteed cauliflower.

Notes:

Hungry for more moong dal recipes? Try moong dal cheela, moong with zucchini and coriander, ridge gourd moong dal.