Chilke Wali Mung Dal Curry Recipe by Archana’s Kitchen

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by Sil Pancho

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12.27.2021


  • To begin making the Chilke Wali Mung Dal Curry recipe, wash and drain the split mung bean dhal. Place in a pressure cooker/pan, add about 1 to 1 ½ cups of water (up to 1 inch above the dhal). 

  • Close the pressure pan and cook on high.  After one whistle, lower the heat and cook for about 10 minutes. You can cook the dhal in a saucepan with lots of water till soft and tender.

  • Let the pressure drop on its own. Open the pressure pan and mash the dal. You may choose to make it into a fine paste or leave it a little coarse.

  • In a deep kadai or saucepan, heat oil/ghee. Once the oil is hot, add cumin seeds and cloves; sauté for a few seconds.

  • Add the finely chopped onions along with garlic and green chillies; fry for a few minutes till the onions are slightly soft and translucent.

  • Stir in tomatoes, turmeric powder and garam masala powder.

  • Saute on medium low for a few minutes till the tomatoes are slightly cooked and soft. You will start to see the oil separating from the mixture.

  • At this stage, add the cooked dal along with 1 to 1 ½ cups of water and salt to taste. Give it a good mix and taste for seasoning. Adjust accordingly.

  • Bring to a boil on high and once it comes to a boil, reduce to medium low and simmer for about 3 to 4 minutes till the flavours have blended well and you get the consistency you want.

  • Remove from heat, garnish with finely chopped coriander leaves and serve hot.

  • Chilke Wali Mung Dal goes well with steamed rice, any pulao or biryani and any Indian flat bread like roti, paratha, naan, puri etc.





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