Name: Dry Moong Dal (Sookhi moong dal)
Yield: Serves 4–6
Cuisine: Indian
Ingredients: ½ teaspoon cumin seeds; 2 tablespoons ghee; ⅛–¾ teaspoon cayenne pepper; ¼ teaspoon ground turmeric; 1 teaspoon ground coriander seeds; 1 tablespoon water, plus 225 ml/8 fl oz water; 200 g/7 oz moong dal, picked over, washed and drained; about ½ teaspoon salt; 2 tablespoons vegetable oil; 1 dried, hot red chilli (optional); 1 teaspoon ground cumin seeds

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

Not all dals are cooked to be thin and soupy. Here the grains stand out all plump and separate and the dal has a fairly dry look. It is usually not eaten with rice, but with breads, meats and vegetables. I love to sprinkle some crisp, browned onions over the top, just before serving. You will find a recipe for the onions.