Moong Dal Sultani
Top Rated Recipe
Key Details:
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prep time: 20 minutes
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Cook time: 15 minutes
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Difficulty Level: Easy
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Course: Dal and Kadhi
Cuisine: Indian
Key Ingredients:
Split skinless green gram (dhuli moong dal)
Split red lentils (masoor dal)
About Moong Dal Sultani
Table of Contents
Moong dal cooked with
masoor dal and tempered with a flavourful tempering
- Split skinless green grams (dhuli moong dal), boiled ½ cup
- Split red lentils ½ cup
- Oil 1 tbsp
- Cumin seeds 1 tsp
Step 1. Heat oil in a deep non-stick pan, add cumin seeds, garlic, onion and green chillies and saute.
Step 2. Add salt, turmeric powder and red chilli powder and mix and saute till onion turns golden.
Read MoreIngredients
- Split skinless green grams (dhuli moong dal), boiled ½ cup
- Split red lentils ½ cup
- Oil 1 tbsp
- Cumin seeds 1 tsp
- Garlic, finely chopped 2 tsps
- Medium onion, finely chopped 1
- Green chillies, finely chopped 2
- Salt to taste
- Turmeric powder ½ tsp
- Red chilli powder ½ tsp
- Medium tomato, chopped 1
- Fresh coriander leaves, chopped 1 tbsp
How to Make Moong Dal Sultani (Stepwise Photos)
Method
- Heat oil in a deep non-stick pan, add cumin seeds, garlic, onion and green chillies and saute.
- Add salt, turmeric powder and red chilli powder and mix and saute till onion turns golden.
- Add tomato and mix and saute till tomato softens.
- Add split green gram and split red lentils along with the water they were cooked in and mix well.
- Add sufficient water to get the required consistency and let the mixture come to a boil.
- Transfer into a serving bowl, garnish with coriander leaves and serve hot with steamed rice.
Additional Tips and Tricks
About chef
Chef Shantanu Gupte
Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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