How to make Moong Dal Khilma - A spicy and delicious moong dal preparation
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split green gram skinless (dhuli moong dal) (मूंगदाल धुली), Ginger (अदरक)
Cuisine : Indian
Course : Dals and Kadhis
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Moong Dal Khilma checkout Palakwali Moong, Jain Moong Ni Kadhi. You can also find more Dals and Kadhis recipes like Puliseri, Amsul Saar, Khattu Mag, Aamras Ki Kadhi.
Moong Dal Khilma Recipe Card
Prep Time : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Moong Dal Khilma Recipe
Split green gram skinless (dhuli moong dal) 1 1/2 cups
Ginger 3 one-inch pieces
Green chillies 8
Oil 3 tablespoons
Asafoetida a pinch
Cumin seeds 1 teaspoon
Red chilli powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Coriander powder 1 teaspoon
Salt to taste
Garam masala powder 1/2 teaspoon
Lemon juice 1 tablespoon
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Clean and wash the green gram split. Scrape the ginger and roughly chop half of it and julienne the rest. Cook the dal with 4 slit green chillies and chopped ginger in 3 cups of water till just done.
Step 2
The dal should not get mashed. Heat oil add asafoetida, cumin seeds and saute till they crackle, immediately add red chilli powder, turmeric powder and coriander powder and saute for a minute.
Step 3
Add the cooked dal and salt and gently mix. Cook on low heat taking care that the dal does not get mashed. Finish the khilma with garam masala powder, lemon juice and garnish with chopped coriander leaves, julliennes of ginger and slit green chillies.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.