Moong Dal with Methi Dana

About Moong Dal with Methi Dana

Ingredients

• Split skinless green gram (dhuli moong dal), soaked for 1 hour 1½ cups
• Fenugreek seeds (methi dana) 1 tsp
• Sunflower oil ½ tbsp
• Ginger strips ½ tbsp
• Green chillies, chopped 2
• Medium green capsicum, chopped ¼
• Salt to taste
• Turmeric powder ½ tsp
• Lemon juice ½ tbsp
• Fresh coriander leaves, chopped 1 tbsp to garnish

How to Make Moong Dal with Methi Dana (Stepwise Photos)

Method

1. Heat sufficient water in a deep non-stick pan, add split green gram and cook till just done.
2. Heat oil in a non-stick pan and add fenugreek seeds, ginger, green chillies and capsicum and saute for 2 minutes.
3. Add salt and green gram along with water used to boil it.
4. Add turmeric powder and mix well and cook till the moisture has evaporated.
5. Remove from heat, add lemon juice and mix.
6. Transfer onto a serving platter, garnish with coriander leaves and serve hot.

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