Hing Adabata diye Kacha Muger Dal


Due to this nasty summer, I am not feeling like cooking anything elaborate and this Hing Adabata diye Kacha Muger Dal came to my rescue. We call it ‘kacha’ that is raw, since the dal is not roasted like this dish. Instead, I have cooked the raw dal directly and then I have tempered with some hing and ginger paste. It is said to be having a cooling effect on the body. I have served it with some kumro bhaja at the side.

For my other dal recipes, you can visit the link here. Dal really plays a very important role in our menu and I am collating various types of tempering option for the dal and trying to jot it down in the form of a recipe.

Hing Adabata diye Kacha Muger Dal

Ingredients for Kacha Muger Dal

  • Mug dal – 1 small bowl
  • Bay leaf – 2
  • Hing- a pinch
  • Ginger paste – a tbsp
  • Salt and sugar – as required
  • Cumin seeds – 1/2 tsp
  • Green chili – 2-3
  • White oil for cooking

How to make Hing Adabata diye Kacha Muger Dal

Soak the dal in water for 30 minutes. Pressure cook the dal with bayleaf and a ponch of salt.Mix half of the ginger paste and keep aside.

For the tempering, I have used hing , green chili and cumin seeds.

Heat oil in a pan and temper it with hing, cumin seeds and green chili. Add the remaining ginger paste and fry for a minute.

Pour the dal and add some water to adjust the consistency.

Boil for 5 minutes.

Check the seasoning and add the sugar. Cook for 2 more minutes.

Serve with rice.

Hing Adabata diye Kacha Muger Dal
Hing Adabata diye Kacha Muger Dal
Hing Adabata diye Kacha Muger Dal