Hesaru bele tove is a simple and delicious dal recipe of moong dal which can be used for every day cooking. This moong dal recipe is cooked in Udupi style by adding dal, tomato, onion, chilli powder and turmeric powder in a cooker and later tempered with some mustard, jeera, asafoetida/hing and curry leaves.
Being vegetarian it is very important to have sufficient protein intake. Dals (lentils) & legumes are really great source of vegetarian protein. Generally we eat tomato saaru (Rasam) or koddel (Sambar). But moong dal cooked in this way taste really great plus its light on your tummy too.
- 1 cup hesaru bele / moong dal / spilt skinned mung lentils
- 1 medium size onion
- 1 medium size tomato
- ½ inch ginger / adrak
- ¼ tsp red chili powder / lal mirch powder
- ⅓ tsp turmeric powder / haldi
- 3 cups water
- 1 tsp saasuve / mustard seeds
- 1 tsp cumin seeds/jeera
- 4-5 garlic/ belluli / lahsun
- ¼ or ½ tsp garam masala powder
- 1 or 2 dried red chilli / lal mirch
- a pinch of asafoetida / hing
- 2-3 tbsp oil or ghee or butter
- Salt as required
Lets start the recipe step by step:
- Finely chop onion, tomato and ginger
- Wash the hesaru bele / moong dal and add onion, tomato, ginger, turmeric and chilli powder.
- Stir well and pressure cook for 1 whistle.
- Once the pressure settles down, remove the lid and stir the dal.
- If the dal looks thick, then add some water and simmer for 1-2 minutes.
- Add salt and garam masala powder simmer for 1-2 minutes and keep aside.
- In a small pan, heat oil or ghee or butter. First fry the mustard seeds and cumin seeds.
- Next add the garlic and red chili and fry for some seconds.
- Don’t brown the garlic. Switch off the flame.
- Add hing / asafoetida.
- Stir and immediately pour the tempering mixture in the dal.
- Stir the moong dal and serve hot moong dal with steamed rice, chapatis or fried rice.
- Garnish with coriander leaves to it.
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