'Dry' moong dal (Sooki moong dal) from Madhur Jaffrey's Indian Cooking, Revised and Expanded by Madhur Jaffrey

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Crisp, browned onions (Bhuni hui pyaz)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rionafaith on June 30, 2016

    p. 126 -- Even though this is called "dry" dal, its still moist and tender -- just not soupy as many Indian dals are. Spicier than I expected, but not TOO hot. Keep an eye on it as mine cooked faster than the time listed.

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