Muga dali Usli | Moong dal Usli | Konkani style seasoned Moong dal

                                                               If there is one dish I can eat for breakfast, lunch and dinner, it is Muga Dali Usli. You can also call it “an almost khichdi” too as we like our uslis slightly mushy. Hubby does not like it firm and so does my little one and her mom (Me! :D). Its great when all members of the family like a dish to be made the exact same way. Makes things so much easier and simpler. I also add part rice to this to make moong dal and rice khichdi. With a drizzle of ghee on top, it is a heavenly meal by itself!

                                                                This usli is made on Ram Navami in many households (That’s what hubby found in his google search. haha!). So he declared that I should blog about it today being Ram Navami and I won’t get a better day to add this easy and tasty recipe. Even though he does not like lentils in “Dal” form, he absolutely loves lentils in dosas/idlis and this Usli/Khichdi. I also make a sweet khichdi with chana dal and broken wheat that he loves.

                                                           Moong dal is really healthy and this usli uses it in a rather simple but delicious way. Hing imparts a good flavor to the usli. So do not skip it. This dish is a perfect example of how the simplest of dishes can taste so good. Hope you all try it. Happy and Healthy cooking!

Health Benefits of Moong Dal: Aids in weight loss, Lowers Cholesterol levels,Produce resistance against infectious diseases and promotes heart health.

More Moong dal recipes: Moong dal sweet khichdi 
                                             Urad Moong dal Idli 
                                             Mixed Lentils Dosa
                                             Mixed Dal Idli or soft dosas with same batter


Ingredients: {Serves 2}
2 Cups Moong dal (split yellow moong)
1/4 tsp Turmeric powder
Salt to taste
2 Tbsp Freshly grated Coconut for garnish

For seasoning:
2 tsp Oil
1 tsp Mustard seeds
1 tsp Cumin seeds/ Jeera
1 tsp whole Peppercorns
A pinch of Hing/ Asafoetida
1 inch Ginger piece
2 Green chillies or to taste

1. Soak the moong dal for 2 to 3 hours. This step is optional but soaking ensures it cooks quickly.
Note: If making for breakfast, soak the previous evening for a couple of hours, drain the water and refrigerate the soaked dal.

2. Heat oil in a pan. Add all ingredients mentioned under seasoning in the same order. Saute for few seconds. Let mustard seeds splutter.

3. Now add the soaked moong dal along with water (around 1 Cup), salt and turmeric powder. Mix well.

4. Cover and cook on medium flame for 8 to 10 mins. It cooks quickly as the moong is already soft due to soaking. So keep checking after 8 mins.

5. Check if there is more water. If more water, then open cook till excess water evaporates. If less water, add a little water for the moong to cook.

6. Once the moong dal is cooked till soft and the water has evaporated completely, garnish with freshly grated coconut. Remove from flame.

Serve hot!

* You can also mix 1 Cup Rice and 1 Cup moong dal to make Moong dal Khichdi using the same recipe. Just add a little more water when the moong dal and rice cooks.
* Soaking moong dal is optional but I recommend soaking for at least an hour if you have the time.
* Be careful while adding water when the moong dal cooks. Add 1 Cup first and then keep checking, adding more if needed.

Hello, I am Mitha.Join me in my journey of healthy eating with my foodie of a husband and an equally foodie toddler. This site is a collection of recipes that we loved so much that we had to share it. Enjoy cooking with these healthy-easy-delicious recipes!

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