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5
from
4
votes
pudina dal
Mung lentils flavored with mint leaves
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course:
Main Course
Cuisine:
Indian
Servings:
3
Author:
Dassana Amit
Ingredients
main ingredients
½
cup
mung lentils
(moong dal)
1.5 to 1.75
cups
water
1 to 2
medium sized garlic cloves,
finely chopped
¼
teaspoon
turmeric powder
salt as required
tadka or tempering ingredients
1
tablespoon
oil
or ghee or butter
¼
teaspoon
cumin
2 to 3
medium sized garlic cloves,
chopped or crushed with their peels on
¼ to ½
teaspoon
red chili powder
1
pinch
asafoetida
(hing)
1
tablespoon
chopped mint leaves
Instructions
Clean and wash the mung lentils
Pressure cook the mung lentils with chopped garlic, turmeric powder in 1.5 cups water.
Open the pressure cooker and mash the dal with a wired whisk or wooden spoon.
In a small pan, heat oil or ghee or butter. First fry the cumin seeds.
Then add chopped garlic. Once the garlic. Stir.
Then add asafoetida and mint leaves and fry till for some seconds. Lastly add red chili powder.
Immediately, pour this tempering/tadka mixture in the dal. Stir.
Add salt and simmer the dal for 2-3 minutes.
If the dal looks thick, then you can add some water and then simmer the dal.
Serve the mint dal with rice, chapatis or parathas.
Notes
- the recipe can be doubled.