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Main Course

Mint Flavoured Moong Dal

Moong dal, tomato, mint powder and other ingredients are cooked together.

20 min total|Prep 20 min|Cook 20 min|4 servings|easy

Ingredientsfor 4 servings

1/2 cup Moong dal Cherupayar parippu
2 nos Tomato — chopped
1/2 tsp Ginger — chopped
2 nos Green chilly — chopped
Turmeric powder A pinch
1 tsp Cumin seeds (Jeerakam)
Asafoetida A pinch (Kayam)
1 tbsp Oil
Salt, to taste
2 tbsp Ghee
Mint leaves, a few

Preparation

Step 1
First sautT chillies, cumin seeds and ginger in hot oil.
Step 2
Stir in asafoetida, chopped tomatoes and turmeric powder.
Step 3
Add soaked moong dal and enough boiled water to cook dal.
Step 4
Put the lid on and cook till the moong dal is done. Season with salt. Add tomatoes and cook until it blends well with dal. Pour the ghee over the cooked dal and sprinkle mint leaves.
Step 5
Mint flavoured moong dal, a And easy to digest moong dal recipe is ready.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Mint Flavoured Moong Dal

Moong dal, tomato, mint powder and other ingredients are cooked together.

20 min total|Prep 20 min|Cook 20 min|4 servings|easy

Ingredientsfor 4 servings

1/2 cup Moong dal Cherupayar parippu
2 nos Tomato — chopped
1/2 tsp Ginger — chopped
2 nos Green chilly — chopped
Turmeric powder A pinch
1 tsp Cumin seeds (Jeerakam)
Asafoetida A pinch (Kayam)
1 tbsp Oil
Salt, to taste
2 tbsp Ghee
Mint leaves, a few

Preparation

Step 1
First sautT chillies, cumin seeds and ginger in hot oil.
Step 2
Stir in asafoetida, chopped tomatoes and turmeric powder.
Step 3
Add soaked moong dal and enough boiled water to cook dal.
Step 4
Put the lid on and cook till the moong dal is done. Season with salt. Add tomatoes and cook until it blends well with dal. Pour the ghee over the cooked dal and sprinkle mint leaves.
Step 5
Mint flavoured moong dal, a And easy to digest moong dal recipe is ready.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.