Thick moong lentils

Thick moong lentils
4-6 serving
  • 1 cup moong lentils
  • 2 teaspoons minced ginger
  • 2 teaspoons minced garlic
  • ¼ teaspoon chili powder
  • ¼ teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • 1 bay leaf
  • 3 tablespoons oil or ghee
  • ¼ cup sliced onion
  • Salt to taste


 Making method:Dry fry the moong lentils, wash and drain water. 
moong dal
(Moong lentils)
Heat the oil in a saucepan. Fry half of the onion in the oil. Add the moong lentils, the bay leaf, and the minced and ground spices. Stir and fry for 2 minutes. Add salt and 5-6 cups if water. Cover and cook till the lentils are thoroughly cooked and most of the water absorbed. Beat to mix.

Heat oil in a frying pan. Fry the remaining onion golden brown. Pour the cooked moong lentils into the pan

Finally: Serve hot with boiled rice or chapatti.  


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