Name: Rajasthani Moong Moth Ki Dal
Prep time: 20 min
Cook time: 30 min
Total time: 170 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ¼ cup Split Yellow Mung Beans, washed and soaked; ¼ cup Moth Beans, washed and soaked; 1¾ cup Water, for pressure cooking; ¼ tsp Ground Turmeric, for color; ½ tsp Salt, to taste; 1¼ tbsp Ghee, essential for Rajasthani flavor; ½ tsp Cumin Seeds, for tadka; ¼ tsp Asafoetida, hing, generous pinch needed; 1½ Dried Red Chili Peppers, whole; ½ tsp Red Chilli Powder, for heat and rich color; 1 tbsp Coriander Leaves, chopped

2 hr 50 mintotal

50 min hands-on2 hr hands-off

Prep 20 min · Cook 30 min

Serves: 2
Difficulty: Medium
Spice: Spicy

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Method

Unify the hydrated moong dal and moth beans inside a pressure cooker with water, turmeric, and salt. Secure the system and process for 4 whistles.
Await the natural depression of internal pressure. Mechanically, the moong will have dissolved into a thick binder, whilst the moth beans maintain an independent, resilient bite.
In a heavy iron tempering pan, heat the ghee until hot.
Pitch in the cumin seeds to force a vigorous splutter, instantly followed by a heavy dose of asafoetida and the dry red chillies.
Cut the heat source to the tempering pan. With the oil still boiling, flash-stir the red chilli powder (killing the heat prevents the fine powder from scorching).
Pour the hot red chilli tempering over the rested dal and top with coriander.

How to tell it's done

The dal should have a smooth golden moong base, firm earthy moth beans and a red ghee tempering on top.

Getting it right

Tip

Keep the moong and moth in balance: moong makes the dal creamy, while moth beans give it earthy bite. Do not over-mash the moth beans.

What to serve it with

Serve with bajra roti, wheat phulkas and Rajasthani garlic chutney.

Common mistakes

The moth beans vanish into the moong.: Do not mash heavily after pressure cooking. Let moong thicken the dal while moth beans keep their bite.

Storing and reheating

Refrigerate moong moth ki dal in a covered container for up to 3 days. Reheat until hot with water as needed; freeze for up to 2 months.

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