Dry Mong Daal with Onion & Garlic Relish
ID: 630d1414...
A flavorful and delicious Dry Mong Daal served with a special homemade Onion and Garlic Relish (Thecha). A must-try lentil dish that is full of spices and perfect for sharing.
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🍳 Cooking Flow
Prepare the masala base by frying garlic, spices, onions, tomatoes, and powdered seasonings until the oil separates. → Add the soaked mong daal, pour in water, and simmer until the lentils are tender and dry. → Finish the daal with dried fenugreek leaves and fresh coriander. → For the relish, sauté garlic, onions, chilies, and peanuts, then crush them coarsely in a mortar and pestle. → Mix lemon juice into the relish and serve it with the garnished daal.
Cooking Steps
Brief Cooking Order
Prepare the masala base by frying garlic, spices, onions, tomatoes, and powdered seasonings until the oil separates. → Add the soaked mong daal, pour in water, and simmer until the lentils are tender and dry. → Finish the daal with dried fenugreek leaves and fresh coriander. → For the relish, sauté garlic, onions, chilies, and peanuts, then crush them coarsely in a mortar and pestle. → Mix lemon juice into the relish and serve it with the garnished daal.
Introduction
A flavorful and delicious Dry Mong Daal served with a special homemade Onion and Garlic Relish (Thecha). A must-try lentil dish that is full of spices and perfect for sharing.
Step 1
In a wok, add cooking oil, garlic, curry leaves, cumin seeds, button red chillies & fry for 1 minute.
Step 2
Add onion, mix well & fry on medium flame until golden.
Step 3
Add tomatoes, ginger garlic paste, turmeric powder, coriander powder, kashmiri red chilli powder, garam masala powder, pink salt, red chilli powder, mix well & cook for a minute.
Step 4
Add water & mix well, cover & cook on low flame for 4-5 minutes then cook on high flame until oil separates.
Step 5
Add yellow lentil, mix well & cook on medium flame for 1-2 minutes.
Ingredients List
Important Notes
Make sure to soak the mong daal for 30 minutes before cooking to ensure even cooking and a tender texture.
Cooking the masala and the daal until the oil separates is crucial for developing deep flavors and removing the raw taste of the spices.
The Onion & Garlic Relish (Thecha) should be crushed coarsely in a mortar and pestle rather than blended, to maintain a rustic texture.
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