There are atleast three ways that I know of on how to cook this simple dhaal for chappati. Two of them are quite easy, but I prefer the third and a bit time consuming way so that the moong dhaal and the tomatoes, carrots and the spices are infused thoroughly.
Ingredients:
Moong Dhaal - 1 cup
Onion - 1 Medium sized (Optional)
Carrot - 1 Medium sized
Tomatoes - 2 Medium sized
Channa Dhaal - 2 tbsp
Asafoedita - 1 pinch
Turmeric - 1 pinch
Mustard seeds - 1 tbsp
Green Chillies - 3
Ginger - 1 inch piece
Oil - 4 tbsp
Salt - To taste
Lemon juice - 1 tbsp (optional)
Coriander for garnishing (optional)
Water
Method:
1. Wash and peel carrots. Cut them into tiny cubes
2. Wash and cube tomatoes.
3. Cut onion into small pieces (If using onions)
4. Fine chop ginger and chillies or grind them into a paste.
5. Heat oil in a kadai and add the mustard seeds once the oil is hot.
6. Afterit stops spluttering, add the channa daal, ginger and chilli pieces/paste.
7. Saute well.
8. Add the onions and saute well until they are cooked. If no onions are used, skip this step.
9. Add the tomatoes and saute well until they are almost cooked.
10. Now add the carrots and salt and mix well and cover it.
11. No need to add water now since the salt will produce enough water for the carrot to get cooked.
12. Once the carrots are almost cooked, add the moong daal and mix well.
13. Now add water and let the dhaal cook thoroughly.
14. Keep stirring on and off and add water as necessary.
15. Cook until the dhaal is cooked and is very soft to touch.
16. Cool it a bit and add lemon juice if using it. Garnish with chopped coriander.
Ingredients:
Moong Dhaal - 1 cup
Onion - 1 Medium sized (Optional)
Carrot - 1 Medium sized
Tomatoes - 2 Medium sized
Channa Dhaal - 2 tbsp
Asafoedita - 1 pinch
Turmeric - 1 pinch
Mustard seeds - 1 tbsp
Green Chillies - 3
Ginger - 1 inch piece
Oil - 4 tbsp
Salt - To taste
Lemon juice - 1 tbsp (optional)
Coriander for garnishing (optional)
Water
Method:
1. Wash and peel carrots. Cut them into tiny cubes
2. Wash and cube tomatoes.
3. Cut onion into small pieces (If using onions)
4. Fine chop ginger and chillies or grind them into a paste.
5. Heat oil in a kadai and add the mustard seeds once the oil is hot.
6. Afterit stops spluttering, add the channa daal, ginger and chilli pieces/paste.
7. Saute well.
8. Add the onions and saute well until they are cooked. If no onions are used, skip this step.
9. Add the tomatoes and saute well until they are almost cooked.
10. Now add the carrots and salt and mix well and cover it.
11. No need to add water now since the salt will produce enough water for the carrot to get cooked.
12. Once the carrots are almost cooked, add the moong daal and mix well.
13. Now add water and let the dhaal cook thoroughly.
14. Keep stirring on and off and add water as necessary.
15. Cook until the dhaal is cooked and is very soft to touch.
16. Cool it a bit and add lemon juice if using it. Garnish with chopped coriander.
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