Moong(Mung) Daal nu Shak

Serves 4


  • 1 1/2           cup moong daal without skin.
  • 1                 medium onion
  • 1/4              cup oil
  • 1/2              tsp jeera(cumin seeds)
  • 2                 medium tomatoes
  • 1                 tbsp green masala
  • 1                 level tsp dhana jeera
  • 1/4              cup haldi
  • 1                 tsp salt
  • 1                 tbsp chopped  cilantro


  1. Rinse daal in cold water and soak it in cold water for an hour.
  2. Peel and dice the onions to a 1/4”.
  3. In a medium sauce pan heat the oil, add the jeera and onions and fry the onions till they are golden brown in color.
  4. Dice the tomatoes to a 1/4 inch and add this to the browned onion.  Add the green masala, dhana jeera, haldi, and salt. Mix well and cook for 2 minutes.
  5. Drain the daal.
  6. Add the water and the  daal.  When the water starts to boil turn the heat to medium and let it simmer for about 15 minutes, stirring a couple of times in between.  The daal is cooked when it is soft to the touch.
  7. Sprinkle with chopped cilantro before serving.
  8. Serve with Kari nu ras(mango)and rotli.

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