Moong Dal with Fennel Leaves Curry

Step 1: Prepare the Moong Dal
Rinse the moong dal thoroughly under cold water until the water runs clear. Soak the dal for about 15 minutes to speed up cooking, then drain.

Step 2: Cook the Dal
In a pressure cooker, add the soaked dal, water, turmeric powder, and a pinch of salt. Cook for 3-4 whistles or until the dal is soft and well-cooked. Set aside.

Step 3: Make the Tempering
Heat ghee or oil in a pan over medium heat. Add cumin seeds, mustard seeds, bay leaf, and dried red chilies. Let them crackle for a few seconds.

Step 4: Sauté the Onions
Add the chopped onions to the pan and sauté until they turn golden brown.

Step 5: Add Ginger-Garlic Paste and Spices
Add ginger-garlic paste and cook until the raw smell disappears. Then, add red chili powder and salt, cooking for another minute.

Step 6: Combine with Tomatoes
Add the chopped tomatoes and cook until they soften and the oil begins to separate from the masala.

Step 7: Mix in the Cooked Dal
Add the cooked moong dal to the pan and mix well. Add more water if needed to adjust the consistency. Let it simmer for 5-7 minutes for the flavors to meld together.

Step 8: Add Fennel Leaves
Add the chopped fennel leaves and garam masala (if using) to the curry. Stir and cook for another 3-4 minutes. Adjust seasoning to taste.

Serving Style

Serve the Moong Dal with Fennel Leaves hot with rice, roti, or parathas. This dish pairs well with any flatbread or steamed rice for a wholesome meal.

Tips

• Adjust the consistency of the curry by adding more or less water, depending on your preference for a thicker or more soupy curry.
• For a refreshing tang, try adding a splash of lemon juice at the end.
• If you prefer a spicier version, add more red chili powder or green chilies while cooking.