Mogar (Sukhi Moong Dal) is made with split moong dal. Moong dal is a staple food in Rajasthan. Being a dry place not many green vegetables were available there all round the year. Since moong is the local produce, it is a part of almost every meal in one form or the other. You can find moong dal pakodi, moong dal kachori, vada, Kadhi, and even moong dal halwa in Rajasthan.
Lentils are rich source of protein and this particular dal is very light and easy to digest. It cooks quicker when compared to other dals.
This preparation of Mogar is beautifully paired with Meethe Chawal made during festivals, weddings and special occasions. This combination is similar to the classic Boondi Bhujia. Try this Mogar with my Mewe Ke Meethe Chawal.
Yield: 4 serving
Prep time: 5 minutes
Total time: 15 minutes
Ingredients for Mogar
½ cup moong dal soaked
1 green chilli slit
½ teaspoon ginger chopped
1 bay leaf
2 cloves
¼ teaspoon jeera (cumin)
A pinch of haldi (turmeric)
A pinch of chilli powder
A pinch of garam masala
1 cup water
2 teaspoon ghee
Salt to taste
Lemon juice optional
Directions for Mogar
- Drain the dal and keep.
- Heat ghee in a small pan; add jeera, bay leaf.
- Add the chilli, ginger and saute.
- Now add the dal, turmeric, chilli powder and saute for 2 minutes.
- Add the water, salt and mix.
- Cover with a lid and pour some water on the lid. Cook on low heat.
- After 3 to 4 minutes gently stir and check. Cook covered till done. Dal should be just cooked so that the grains are separated.
- Add garam masala and serve hot.
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