Moong dhuli daal, Gaajar Mutter

Moong Dhuli Daal:
Wash 1 ½ cups of moong dhuli daal(split green gram) nicely. Pressure cook it with split green chilli and salt to taste.
For tadka,take little ghee in a vessel. When hot ,add sabut jeera(1 tspn),1tspn dhania powder,1 tspn red chilli powder,1 tspn garam masala.Mix nicely,transfer to hot daal.Garnish with chopped coriander.
- Level of difficulty: Easy
- Serves 3
- Self Appraisal –9/10
This is the lightest of all daals. Best for a dinner daal.

Gajar mutter
Wash 6-7 carrots thoroughly. Remove the skin, slit in between, and cut small round pieces. Wash and thaw Safal green peas. In a non stick pan, add little oil, 1 tspn sabut jeera. Let it heat. Add the cut gajar and the mutter. Add 1 tspn salt,1 tspn red chilli powder,1 tspn haldi. Mix nicely. Cover with a lid. Keep on a slow flame. Keep stirring once in a while. Its ready when the gajar becomes soft. Serve hot.
- Level of difficulty: Easy
- Serves 3
- Self Appraisal – 8/10

It’s pretty simple with little that can go wrong. The fresher the gajar and mutter, the tastier it is.