Vikrant Massey announced his retirement through a social media post and left everyone shocked. The actor is known for eating balanced meals. Let’s check out his favourite moong dal recipe. Tap to read!
Ingredients
One cup of moong dal, three cups of water, one medium chopped tomato, half a teaspoon of teaspoon turmeric powder, one-fourth teaspoon of red chilli powder, three-fourth teaspoon salt. One tablespoon of oil, half a teaspoon of cumin seeds, half a teaspoon of mustard seeds, one fourth teaspoon of asafoetida (hing), 5-6 garlic cloves, two dried red chillies, and a few curry leaves.
Prepare dal
Take overnight-soaked moong dal and wash it atleast three times to remove dirt. Add dal with three cups of water and salt to the pressure cooker and cook it for 5-7 minutes.
Saute onion and tomatoes
In a pan, add one tablespoon of oil, turmeric powder, red chilli powder, salt, cumin seeds, hing, ginger-garlic paste, onions, and tomatoes. Saute until golden brown.
Cook dal
Now, add the soaked and mashed dal to the prepared saute, and add half a cup of water. Stir it well and cook the dal over medium flame for 40-45 minutes.
Prepare to temper
Take a small pan, heat some oil, and add mustard seeds, cumin seeds, curry leaves, dried red chillies, and hing. Cook it until mustard seeds start to sputter.
Garnish
Add the prepared tempering to the cooked dal and squeeze half a lemon for the tangy taste.
Serve
Serve the dal after adding coriander leaves and pair this rice, achhar, and papad.
Information credits
Vikrant Massey shared this information in an exclusive interview with Curly Tales.