Peeled Moong Dal Curry Recipe

Step 1: To begin making the Chilke Wali Mung Dal Curry recipe, wash and drain the split mung bean dhal

Step 2: Place in a pressure cooker/pan, add about 1 to 1 ½ cups of water (up to 1 inch above the dhal)

Step 3: Close the pressure pan and cook on high

Step 4: After one whistle, lower the heat and cook for about 10 minutes

Step 5: You can cook the dhal in a saucepan with lots of water till soft and tender

Step 6: Let the pressure drop on its own

Step 7: Open the pressure pan and mash the dal

Step 8: You may choose to make it into a fine paste or leave it a little coarse

Step 9: In a deep kadai or saucepan, heat oil/ghee

Step 10: Once the oil is hot, add cumin seeds and cloves; sauté for a few seconds

Step 11: Add the finely chopped onions along with garlic and green chillies; fry for a few minutes till the onions are slightly soft and translucent

Step 12: Stir in tomatoes, turmeric powder and garam masala powder

Step 13: Saute on medium low for a few minutes till the tomatoes are slightly cooked and soft

Step 14: You will start to see the oil separating from the mixture

Step 15: At this stage, add the cooked dal along with 1 to 1 ½ cups of water and salt to taste

Step 16: Give it a good mix and taste for seasoning

Step 17: Adjust accordingly

Step 18: Bring to a boil on high and once it comes to a boil, reduce to medium low and simmer for about 3 to 4 minutes till the flavours have blended well and you get the consistency you want

Step 19: Remove from heat, garnish with finely chopped coriander leaves and serve hot

Step 20: Chilke Wali Mung Dal goes well with steamed rice, any pulao or biryani and any Indian flat bread like roti, paratha, naan, puri etc