Moong Dal Chutney | Vegetarian Lentil Side | Side for Idly Dosa

I love dal almost in any form but my most favorite version is this Moong Dal Chutney as we call it at home. This Moong dal chutney is a great accompaniment with hot idlies, chappati or even rice. So very versatile and of course it has a special ingredient when Amma makes it that almost I do not get the same taste as she makes it. 

Recipe Source ~ Amma

Serves ~ 4 

Ingredients

Split Moong Dal - 3/4'th cup

Shallots/ Peal Onions - 10 nos, sliced thinly

Garlic pods - small 10 pods. chopped

Ginger - 1/2 inch, minced

Green chili - 3 sliced thinly

Turmeric powder - 1/2 tsp

Jeera/ Cumin powder - 1/2 tsp

To Garnish 

Coriander leaves

Lemon juice - 1/2 tsp (optional)

Salt to taste

Oil - 1 tbsp

To Temper 

Mustard seeds - 1/2 tsp

Jeera/ whole cumin - 1/2 tsp

Hing - a pinch

Curry leaves - 1 spring

Urad dal - 1 tsp

Method

• Wash the split moong dal twice with water and pressure cook them with 1 and 1/2 cup water along with turmeric and half of the salt, for 3 whistles until dal is cooked well
• In a non stick pan heat oil, add mustard seeds wait until it splutters, urad dal, jeera, hing, curry leaves and saute for few seconds. Now add the green chili, garlic and onion saute for 3 minutes until the onions sweat and turn golden
• Add the cooked dal mix well, check for salt and let it simmer for 3 minutes until mushy. Sprinkle the jeera powder switch off the stove and garnish with coriander leaves. If needed you can add lemon juice at this point.

Serve hot with idly or chappati if its breakfast/lunch time 

or serve along with white rice, ghee and pappad for lunch