Narkel die Moong Daal/ Moon Daal with coconut

Culinary Journey of a woman is beautiful. She learns different skills, some from her mother and grandmother and some from her mother-in-law. She preserves them throughout her life and then passes on to the next generation, be it daughter or daughter-in-law. I am no exception to this beautiful trend and I have never tried to be an exception. I have always happily adapted to this. While most of my cooking skills are from my mother, I have inherited a few recipes from my mother-in-law. Narkel die moong daal is one of them. Serve this daal with steamed rice and a bhaja on the side. Enjoy!!!

Step by step instructions to prepare narkel die moong daal

Heat a  kadai, add the Moong Daal and dry roast them for about 5 minutes on medium flame until they turn golden brown. Remove from fire and add water and wash the daal properly. (Take care not to over roast the moong daal)

Now, in a pressure cooker add the daal, salt, turmeric powder and double amount of water boil and cook the daal completely. Remove from fire and keep aside

Heat oil in a pan  and add  bay leaf and whole red chili. Saute them for a minute and add whole cumin seeds followed by asafoetida.

As the oil turns aromatic, add the grated ginger followed by the grated coconut. Saute the coconut on medium flame for a couple of minute until it turns slightly golden yellow.

Now, add the cooked daal to the kadai, followed by cumin powder and stir. Let it simmer on low medium flame for 5-6 minutes.

Add garam masala powder and ghee and turn off the flame.

Serve hot with steamed rice and any bhaja of your choice.

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