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moong dal recipe with tomato and mint

Tomato and mint flavoured moong dal

Yellow split moong dal takes on a delicious avatar in this stove top cooked version flavoured with tomatoes and dried mint. A quick and easy recipe to go with rotis.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 2 serving
Cuisine: Indian, north indian
Ingredients Method Notes

Ingredients
  

  • 1/2 cup moong dal split skinned yellow mung
  • 1 tsp oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp ginger finely chopped or grated
  • 1 pinch asafoetida
  • 1 - 2 green chillies finely chopped
  • 6-8 springs fresh mint
  • 2 medium tomatoes finely chopped
  • 1/4 tsp turmeric powder
  • 3/4 cup water
  • 1/2 tsp salt
  • 1/2 tsp dried mint powder

Method
 

  1. To prepare this moong dal recipe with tomato and mint, heat oil in a medium sized saute pan. Fry cumin seeds until they crackle. Add ginger, asafoetida, chillies and saute for 30 seconds.
  2. Roughly chop the mint leaves. Add the chopped tomatoes and mint leaves and fry on high flame for 3-4 minutes or so. Mix in the turmeric powder, water and salt.
  3. Once water comes to a boil, drain the soaking moong dal and add it to the pan. Cover and cook for around 8-10 minutes, checking in between to add a little water if dal is drying out.
  4. Look for a stage when the dal is cooked, yet keeps its shape well and water is dried out. On a medium flame, this would take around 10 minutes. Sprinkle mint powder towards the end, give it a stir and remove into a bowl. Serve with rotis.

Notes

I use the Rupak brand dried pudina powder. If you don't find dried mint, then use a lot more fresh mint in the recipe for a strong mint flavour.