Chaneko Moong Ko Dal (Garlic-flavoured split green gram) recipe
ingredients
3/4 cups (250 g) 9 oz Split green gram (dhuli moong dal)
Salt to taste
1/2 tsp (3 g) Turmeric (haldi) powder
1/2 inch piece Ginger (adrak), peeled, sliced
3 Green cardamom (choti elaichi)
4 Cloves (laung)
1 tbsp (15 g) Ghee
1/2 tsp (3 g) Cumin (jeera) seeds
a pinch Asafoetida (hing), crushed
1/2 tsp (3 g) Jimmu, optional
1 tsp (3 g) Garlic (lasan), thinly sliced
Salt to taste
1/2 tsp (3 g) Turmeric (haldi) powder
1/2 inch piece Ginger (adrak), peeled, sliced
3 Green cardamom (choti elaichi)
4 Cloves (laung)
1 tbsp (15 g) Ghee
1/2 tsp (3 g) Cumin (jeera) seeds
a pinch Asafoetida (hing), crushed
1/2 tsp (3 g) Jimmu, optional
1 tsp (3 g) Garlic (lasan), thinly sliced
method
1. Wash and soak the split green gram for 1/2 an hour.
2. Heat 5 cups water; add salt, turmeric powder, ginger, green cardamom, and cloves. When the water starts boiling, add green gram (drained). Cook till done. Remove from heat and keep aside to cool a little.
3. Then remove the ginger, cloves, and green cardamom. Strain the green gram through a thick cloth, pushing with a ladle. The strained mixture will be thick and smooth.
4. Heat the ghee in a pan; add asafoetida, cumin seeds, and garlic. When the garlic turns brown, add jimmu. Pour this mixture over the green gram and serve hot.
2. Heat 5 cups water; add salt, turmeric powder, ginger, green cardamom, and cloves. When the water starts boiling, add green gram (drained). Cook till done. Remove from heat and keep aside to cool a little.
3. Then remove the ginger, cloves, and green cardamom. Strain the green gram through a thick cloth, pushing with a ladle. The strained mixture will be thick and smooth.
4. Heat the ghee in a pan; add asafoetida, cumin seeds, and garlic. When the garlic turns brown, add jimmu. Pour this mixture over the green gram and serve hot.
serving amount
serves: 4
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