Healthy & Simple Moong Dal PoriyalVeg
Discover the art of making a comforting Moong Dal and Coconut Poriyal. This traditional, nutrient-packed dish features roasted moong dal seasoned with fresh coconut, green chilies, and aromatic tempering spices like mustard seeds, curry leaves, and cumin. It is a perfect, wholesome protein and fat combination, ideal for a nutritious breakfast or a balanced meal when paired with millet rotis or whole grain rice. Simple, flavorful, and steeped in heritage, this recipe is a true family classic.
Ingredients
Main Ingredients:
1 cup Green Gram Dal (Moong Dal)
1 cup Grated coconut
4 nos. Green Chilli
1 tsp Cumin Seeds
Water : 2 times the volume of the dal for cooking
to taste Salt
pinch Turmeric Powder
handful Coriander Leaves (finely chopped)
Tempering Ingredients:
as needed Coconut Oil
to taste Asafoetida Powder (Hing)
as needed Mustard Seeds
as needed Bengal Gram (Chana Dal)
as needed Black Gram (Urad Dal)
as needed Cumin Seeds
as needed Red Chilli
1 springs Curry Leaves
Instructions
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.
