Cooking with B.J

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Moong ki Dal
Freen Lentils


- 1 cup moong dal
- 1 cube chicken stock (optional)
- 1 tsp., ginger paste
- 1 tsp. red chili powder
- 1 tsp. salt
- 1/4 Ts turmeric (Heldi)
- 2 green chili chopped
- 2 tbsp. fresh coriander shopped
- 1 tsp. level garam masala
For Bikhar (Turka)
- 1/4 cup oil or ghee
- 2 cloves finely chopped garlic
- 1/2 tsp. Zeera
- 3-4 whole red chilies
- water

1.Wash dal in a few changes of water, until the water runs clear. then leave it to soak in cold water for about 15 minutes. Drain.
2. Drain the dal and put it in the cooking pot. Add chicken stock, if using, salt, red chili powder, turmeric, ginger and mix well. Then pour in enough water to cover the dal by 1 inch. Cover with a tight fitting lid, reduce the heat and leave to cook for 30 minutes or until dal is very tender and mushy. (you may have to add  more water if the lentil is not creamy and cook for further 8 to 10 minutes.)
3. To make the bikhar, heat oil in a frying pan add the garlic and fry until light brown , at this point add zeera and whole red chilies and fry for few seconds. Pour over the lentil, stir and cook for few minutes.
4. Pour in a serving dish and garnish with coriander and green chili. Sprinkle garam masala and serve hot with plain boiled rice or chapati.