Today I am going to share a very delicious and tasty Chilke Wali Moong Dal Curry Pakistani Food Recipe with you. Split Moong bean dal cooked in aromatic Indian or Pakistani spices, onions, and tomatoes; perfect with a bowl of hot steaming rice or any Indian flatbread.
It is a perfect recipe to serve during your weekday lunch or dinner. Chilke Wali Mung Dal goes well with steamed rice, pulao or biryani, and Indian flat bread like roti, paratha, naan, puri, etc.
It is very healthy and the taste is outstanding. This lentil is very good for your health, especially it helps to weight lose. In Indian streets, it is easily available in Dhabas and highway roadside hotels.
Because in India many people are vegetarian lets is why it is a very common recipe and easily available on very streets.
How To Make Chilke Wali Moong Dal Curry Pakistani Food Recipe With Step By Step Instructions:
- Split Green Moong Dal (1/2 cup)
- Onion (1 medium-size), finely chopped
- Garlic (2 cloves)
- Cloves (3 pieces)
- Cumin Seeds (1/2 tsp)
- Green Chilies ( 2 chilies)
- Turmeric Powder (1/4 tsp)
- Tomato (1 large), chopped
- Garam Masala Powder (1 tsp)
- Salt to taste
- Ghee or Cooking Oil (2 tbsp)
- Fresh Green Coriander Leaves (for garnished)
- To begin making the Chilke Wali Mung Dal Curry recipe, wash and drain the split mung bean dhal. Place in a pressure cooker/pan, and add about 1 to 1 ½ cups of water (up to 1 inch above the dhal). Close the pressure pan and cook on high. After one whistle, lower the heat and cook for about 10 minutes.
- You can cook the dal in a saucepan with lots of water till soft and tender. Let the pressure drop on its own. Open the pressure pan and mash the dal. You may choose to make it into a fine paste or leave it a little coarse.
- In a deep kadhai or saucepan, heat oil/ghee. Once the oil is hot, add cumin seeds and cloves; sauté for a few seconds. Add the finely chopped onions along with garlic and green chilies; fry for a few minutes till the onions are slightly soft and translucent.
- Stir in tomatoes, turmeric powder, and garam masala powder. Saute on medium-low for a few minutes till the tomatoes are slightly cooked and soft.
- You will start to see the oil separating from the mixture. At this stage, add the cooked dal along with 1 to 1 ½ cups of water and salt to taste. Give it a good mix and taste for seasoning. Adjust accordingly.
- 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 flavors have blended well and you get the consistency you want.
- Remove from heat, garnish with finely chopped coriander leaves and serve hot.
- Chilke Wali Mung Dal goes well with steamed rice, any pulao or biryani, and any Indian flat bread like roti, paratha, naan, puri, etc.