Mine is a family of dal eaters i.e. we all are so fond of eating dals especially moong dal, that can eat it twice a day that too all seven days of a week. It’s not that we eat dal all the time 😜 but yes, dinner time it has to be a dal. Sometimes I get bored of making dal and skip it. If it happens for consecutively two days, my husband will start complaining as if he hasn’t eaten dal for ages. So is my family….. Dal lovers 😌
Moong dal is the most preferred dal in my home it could be in any form – skinned, split or whole moong. In summers, I generally make Moong Masoor dal which in Punjabi is known as Moongi masri dal. A mixture of yellow and orange colour, this dal is very easy and quick to make. It is very light on stomach as well. You pair it with rice or chapati, it taste wondrous either way. I served it with masala bhindi and very soft and light yogurt roti that I had made during September mega marathon under theme A to Z Indian Flatbreads.
Let’s make this dal now….