Deccan Tiffin – 11 November 2019 17:01

Khadi or Sukhi Moong Ki Daal is a type of daal where the the pulses are cooked in very little water so that individual grains are visible and it’s not runny like normal daal. I think it’s best eaten with rotis and Raita but these days I’m getting too lazy and not making rotis enough so we just had this with rice. It was fine but oddly tasted quite dry with rice. So we had yoghurt with it too.
1 cup mung beans washed
5 cardamom
5 cloves
3 bay leaves
1 T ground coriander seed
1 T ground cumin
1 T raw mango powder (amchur)
1/2 tsp turmeric powder
1 T cooking oil

Soak the mung beans in water for half an hour. Heat the oil in a heavy bottomed pan, add the cardamom, cloves and bay leaves. Stir and keep on low heat until the spices slightly change colour and release their aroma. Now drain and add the soaked mungbeans. Stir and add the ground spices and turmeric. Add enough water to cover the beans. Add the salt, stir and cook on a low flame with a lid on. Cook until the beans are soft but not mushy. Separate the grains by running a fork through the daal lightly. Sprinkle chopped chilli as a garnish before serving.
Best to serve with yoghurt or Raita. #mungbeans #pulses #lentils #veganfood #veganrecipes #eeeeeats #yum #plantbased #cleaneating #northindianfood #curry #spices #homecooked #foodblogger #indianfoodblogger


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