Moong Sabut Daal Fry
Moong Sabut Daal Fry

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, moong sabut daal fry. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Moong Sabut Daal Fry is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Moong Sabut Daal Fry is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can have moong sabut daal fry using 16 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Moong Sabut Daal Fry:
  1. Make ready 1/2 Cup Moong Sabut Daal
  2. Take 2-3 Cups Water
  3. Make ready 1 Tomato
  4. Get 1 Onion
  5. Make ready 1 Green Chilli
  6. Make ready 1 Tablespoon Ginger Garlic Paste
  7. Take 1 Teaspoon Jeera
  8. Make ready 1 Pinch Hing
  9. Prepare for Spices-
  10. Make ready 1 Teaspoon Haldi Powder
  11. Prepare 2 teaspoons Salt
  12. Get 1 Teaspoon Laal Mirch Powder
  13. Take 2 Teaspoons Dhaniya Powder
  14. Make ready 1/2 Teaspoon Amchoor Powder
  15. Get 1 Teaspoon Garam Masala
  16. Prepare 1 Teaspoon Roasted Kasuri Methi
Instructions to make Moong Sabut Daal Fry:
  1. Wash Daal properly, then take a pressure cooker, add daal in it with 1 Teaspoon Salt, 1/2 Teaspoon Haldi Powder & 3 Cups of Water.
  2. Now close the lid, give 1 whistle on high flame & 5-6 whistles on medium flame.
  3. After 6-7 whistles, turn off the flame & let the pressure cooker depressurise naturally.
  4. Chop Onions very finely, grind Tomato, Green Chilli & Ginger Garlic Paste finely into purée in a mixer grinder.
  5. Then take a kadhai, add 1/2 Big Spoon Oil in it & keep the gas on medium flame.
  6. When oil gets heated up, add 1 Teaspoon Jeera, 1 Pinch Hing & let them sizzle.
  7. When they start sizzling, add finely chopped onions in it & roast them till they are golden brown in colour.
  8. When they start changing colour, add 1/2 Teaspoon Haldi Powder & roast it for 30 seconds.
  9. Then add finely grinded tomato purée in it with 1 Teaspoon Salt so that they start releasing oil quickly.
  10. After 5-6 minutes, when oil is completely released, add spices mix in it & roast them for 2-3 minutes.
  11. When cooker depressurise naturally, open the cooker & transfer daal in kadhai & mix it properly with masala mixture.
  12. In the end add, add 1 Teaspoon Garam Masala, 1 Teaspoon Roasted Kasuri Methi & mix them properly.
  13. Your Moong Sabut Daal Fry is ready to be served.

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