Category Archives: Rice accompanient



Moong dal- 1/2 cup

Asafoetida- 1/4 tsp

Green chillies- 3 cut into half

Water- 2 1/2 cups

Turmeric powder- 1/3 tsp

Red chilli powder- 1/3 tsp

Lemon juice- 1tbsp

Salt to taste


Ghee- 1tsp

Oil- 1 tsp

Finely chopped garlic- 1 tsp

Finely chopped onions-  1 1/2 tbsp

Cumin seeds- 1/2 tsp

Fenugreek seeds- 1/3 tsp

Mustard seeds- 1/3 tsp

Red chillies- 3 cut into pieces

Curry leaves- 2 springs


  1. Soak moong dal in water for half an hour. Wash soaked dal and add asafoetida, green chillies, turmeric powder and 2.5 cups of water.
  2. Pressure cook for 3 whistles and switch off the flame.
  3. When the pressure settles down on its own, open the lid and check the dal.
  4. The lentils should be cooked well and softened. Lightly mash the lentils and keep aside.
  5. Dal should be semi thick. Adjust water.
  6. For tempering, take a kadai and heat ghee and oil. Add finely chopped garlic. Fry for 30 seconds. Add onions and fry for one minute.
  7. Add cumin seeds, fenugreek seeds, mustard seeds and saute them until they become fragrant.
  8. Add red chilles and curry leaves. Fry for a minute and add the boiled dal to the tempering .
  9. Add 1/4 cup of water and lime juice. Boil the dal on low flame till it thickens a bit. Keep on stirring the dal at regular intervals so that it does not stick to the bottom of the pan.
  10. Sprinkle red chilli powder before serving.
  11. Goes well with rice and dal .
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