Balochi Moong Dal Recipe

Let’s dive into the heartwarming balochi cuisine famously known as Moong Dal. A dish that transforms humble lentils into a comforting delight. Imagine a bowl filled with golden-hued lentils, simmered to perfection in a fragrant blend of spices. 

This dish embodies the simplicity and richness of Balochi flavors, promising a culinary experience that soothes the soul and tantalizes the taste buds.

Ingredients for Balochi Moong Dal Recipe:

Make sure you have all the ingredients before you start cooking. 

• 1 cup yellow moong dal (split yellow lentils)
• 3 cups water
• 1 medium-sized onion, finely chopped
• 2 tomatoes, diced
• 2 green chilies, finely chopped
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1 teaspoon red chili powder
• Salt to taste
• Fresh coriander leaves for garnish
• Ghee for tempering

Steps for Making Balochi Moong Dal Recipe:

Step 1:

Begin by rinsing the moong dal under cold water until it runs clear. Soak the lentils in water for about 30 minutes, allowing them to absorb moisture and soften.

Step 2:

In a pot, combine the soaked moong dal with 3 cups of water. Bring it to a boil, then reduce the heat to a simmer. Skim off any foam that rises to the surface. Cook until the dal is tender, stirring occasionally.

Step 3:

In a separate pan, heat ghee over medium heat. Add cumin seeds and let them splutter. Add chopped onions, green chilies, and ginger-garlic paste. Sauté until the onions turn golden brown.

Step 4:

Introduce diced tomatoes, turmeric powder, red chili powder, and salt to the tempering mix. Cook until the tomatoes are soft and the spices release their aromatic essence.

Step 5:

Combine the tempering mixture with the cooked moong dal, stirring well to blend the flavors. Let it simmer for an additional 10-15 minutes until the dal reaches the desired consistency.

Step 6:

Finish the dish with a sprinkle of fresh coriander leaves, adding a burst of freshness to the warm and comforting Balochi Moong Dal. Along with that, you can check out another recipe; Kashmiri Rajma Curry.

Some Handful Tips:

• Adjust the spice levels according to your preference by tweaking the quantity of green chilies and red chili powder.
• For an extra layer of richness, you can drizzle a bit of ghee on top just before serving.
• Balochi Moong Dal pairs wonderfully with steamed rice or traditional Balochi bread, enhancing the dining experience with every spoonful.