Nazley’s Moongh Dhal with vegetables, Aloo Fry & Squash


For the love of vegetables. :
Moongh dhal is basically onion with moongh dhal, tumeric, salt & coconut milk. I’ve tweeked it so that there is more vegetable in.

1 cup Moongh dhal (yellow dhal), wash the dhal until the water is clear and strain.
Salt to taste (Namak)
3 red chilies (Mirchie)
1 large tomato, chopped (Tamatar)
1 large onion (Pyaaz), chopped
1 large carrot (Ghajaar), chopped
1 large eggplant (Bhaingha), chopped
Less than 1/2 tsp tumeric (Haldi)
1/4 cup water (Paani)
750ml coconut milk (Naral ka dhood)
Oil (Tel)

Braise the onion in the oil til lightly brown.
Add the carrots, chillies and tomato.
Cook for 5 minutes.
Add the moongh dhal and water.
Cook till the dhal is half done.
Then add the eggplant, tumeric and salt, cook till done.
Once its soft, add the coconut milk and give one boil.
Add dhania.
And serve with fish or chicken and roti/bread/naan or eat as is.

1 packet of potato’s (Aloo) peeled & quartered
Oil (Tel)
Salt (Namak)
Chili powder

Boil the potatoes til half done, strain and mix with the masala.
Heat 2 Tblpsn oil in a pot and cook the potatoes till done.
OR Boil the potatoes till soft, strain.
Add 1 tspn chili powder and salt. Mix well. Heat oil in a pot.
Add the potatoes and allow to cook till crispy.

Inspired by My mom : Fatima Ally
Prepared, tried and tested by: Nazley Ally


2 thoughts on “Nazley’s Moongh Dhal with vegetables, Aloo Fry & Squash

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