Recipe: Tasty Moong Dal (Goa Style)

Moong Dal (Goa Style). It is made by steaming the moong beans and then mixing it with fresh grated coconut, cardamom and Goan coconut jaggery (I get mine imported from Goa). Soak the mung beans in water overnight. Then pour out the water and let it sprout one more day.

Moong dal, a split, skinned and yellow in colour lentil takes a bit longer to cook, so using a pressure cooker to speed up the process helps. I prefer combining the two lentils since I find moong is more tastier and creamier. It is easy to digest, rich in dietary fibre, iron and potassium. You can cook Moong Dal (Goa Style) using 19 ingredients and 4 steps. Here is how you cook that.

Ingredients of Moong Dal (Goa Style)

1. It's 1 cup of moong dal.
2. It's 5 of green chillies.
3. You need 1 of medium tomatoes chopped.
4. You need 2 piece of kokam.
5. You need to taste of salt.
6. You need of Masala Paste.
7. You need 1 cup of fresh coconut grated.
8. You need 3 of shallots or Onion.
9. It's 1 tsp of cumin seeds.
10. It's 3 pods of garlic.
11. Prepare 1/2 tsp of turmeric powder.
12. Prepare of For tempering.
13. It's 1 tsp of mustard seeds.
14. It's 1 tsp of cumin seeds.
15. It's leaves of Few curry.
16. Prepare 4 pods of garlic crushed.
17. Prepare 1-2 of dry red chillies broken.
18. Prepare 1/2 tsp of hing.
19. Prepare 2 tsp of ghee or coconut oil.

Moong dal or Mung Beans is getting popular and can be used for both savory and sweet Indian recipes. Goan's do use moong dal a lot in sprouted moong salads,curries and desserts. For this recipe you have to soak the moong dal overnight so it can cook faster. Moong dal (also known as mung dhal or mag ni dal), the mung bean split into half, is a staple across the Indian subcontinent and other parts of Asia.

Moong Dal (Goa Style) instructions

1. Cook the dal along with the chillies, Tomatoes, and cup of water..
2. Grind all the ingredients under the masala paste with a little water..
3. Add the ground masala, kokam to cooked daal and let it boil..
4. Heat the oil or ghee and crackle the mustard seeds, add the cumin and the garlic turn to brown in colour. Add hing and chillies along this dal with temper and serve along with Rice..

Now, grind the soaked moong dal, rice, poha, oats, ginger, green chili, salt, and cumin seeds. Grind it to a medium consistency flowing batter, neither very thick nor very thin. Heat a tawa on a medium flame. Take a ladleful of the batter and spread it in a circular shape. Moong dal is one of the most favored dal or lentils in Indian cuisine as it is easily digestible.