Healthy & Simple Moong Dal PoriyalVeg

1

Place the moong dal in a pan and roast it over dry heat until aromatic. Once done, remove it from the heat.

2

Wash the roasted moong dal thoroughly, then let it soak in water for 30 minutes.

3

While the dal is soaking, grind the grated coconut, green chilies, and cumin seeds into a coarse paste.

4

Add water (using a ratio of 2 parts water to 1 part dal) to the soaked moong dal and cook it.

5

Be careful not to overcook it; the dal should hold its shape and not become mushy.

6

Skim off any froth that forms on top during cooking for better digestion.

7

Once the dal is about 3/4 cooked, stir in the prepared coconut-chili paste.

8

Add salt and a pinch of turmeric to taste. Continue cooking until the dal is tender but still firm.

9

In a separate small pan, heat coconut oil.

10

Add mustard seeds, chana dal, urad dal, cumin seeds, red chilies, hing (asafoetida), and curry leaves.

11

Sauté until the mustard seeds splutter and the dals turn golden.

12

Pour the hot tempering over the cooked moong dal mixture.

13

Add finely chopped fresh coriander leaves while the dal is still hot, stir well, and serve.