Sookhi Moong Dal Recipe - this is dry preparation of yellow lentils. In Gujarati language, it is called mag ni chutti dal.
Usually all the lentils/dal are made in soupy consistency e.g. chana dal, dal fry, toor dal etc. But today, I am sharing the dry moong dal which is kind of sabji.
At home we love to have it with kadhi and rice. Trust me this combo is too good. Try it once.
Sometimes it is part of special occasion meal/thali in Gujarat. This thali may also have poori, bharwa bhindi, kadhi, rice, shrikhand or basundi, khaman. My mom always (most of the time) makes this spread for guests.
Here I am making this dry moong dal in pressure cooker and here each and every lentil is separated from each other. Also they are soft, still hold the shape.
To make this dry moong dal, the water:dal ratio has to be perfect and cooking time has to be proper. If not right then you may end with mushy dal.
In North India, sookhi urad dal is made with almost similar method.
Check out more moong dal recipes
Chilke wali moong dal // Whole green moong dal // Moong dal khichdi // Moong dal kachori // Paruppu payasam (moong dal kheer)
How to make sookhi moong dal recipe (Step by Step Photos):
1) Wash moong dal under running cold water till water runs clear. Or rinse 2-3 times till water is not cloudy anymore.
2) Soak in enough water for at least 30 minutes. After that discard the soaking water.
3) Heat the oil in a pressure cooker on medium heat. Once hot add mustard seeds and let them splutter. Now add cloves, cinnamon stick and dried red chili. Saute for 30 seconds, you will have nice arome of the spices.
4) Add soaked, drained moong dal and mix.
5) Add turmeric powder, red chili powder, cumin powder, coriander powder and salt.
6) Mix well.
7) Add water and stir.
8) Cover the cooker with lid. Put the weight on and cook for 2 whistles. Then turn off the stove and let the pressure go down by itself. Open the lid.
9) Fluff up and mix the dal. It should be soft, yet hold the shape (not mushy).
10) Now lastly add lemon juice and mix.
Serving suggestion: sookhi moong dal can be served with phulka roti. It is also served with kadhi and rice. In Gujarat, this mag ni chutti dal is served with aamras puri.
Sookhi Moong Dal Recipe (Dry Moong Dal)
Ingredients
- ½ cup Yellow moong dal (split and skinless)
- 1 tablespoon Oil
- ¼ teaspoon Mustard seeds
- ½ inch Cinnamon stick
- 2 Cloves
- 1 Dried red chilies
- ¼ teaspoon Turmeric powder
- ½ teaspoon Red chili powder
- ½ teaspoon Cumin powder
- ½ teaspoon Coriander powder
- Salt to taste
- ½ cup + 2 tablespoons Water
- 1 teaspoon Lemon juice
Instructions
- Wash and soak the dal for 30 minutes. Then discard the soaking water.
- Heat the oil in pressure cooker on medium heat. Once hot add mustard seeds. As soon as they splutter, add cloves, cinnamon and dried red chili. Saute for 30 seconds.
- Add moong dal, all the spice powders and salt, mix well.
- Add water and stir.
- Cover the cooker with lid, put the weight on and cook for 2 whistles.
- Once pressure releases, open the lid and fluff up the dal.
- Lastly squeeze the lemon juice, mix and serve.
Instructions say add water, but how much?
Please check the ingredients list. I have mentioned the water amount.
It turned out VERY mushy like a khichdii I don’t know what I did wrong. The dal and water ratio was exactly how you said 1:1 yet it turned out mushy. I made it in instant pot and cooked it for about 20 minutes
20 minutes is too much. It will definitely be get overcooked.
as per the recipe the dal water ratio is 1:1.5
For instant pot, try with 2-4 minutes on manual (high pressure) and do quick release.