Delicious Moong Dal Karayal Recipe: A Spicy Delight from Purvanchal
Moong Dal Karayal Sabji Recipe
If you're in the mood for a flavorful and spicy dish, consider making 'Karayal'—a traditional recipe from the Purvanchal region. This dish, which features moong dal (split yellow mung beans), is known for its rich taste and spiciness. Uniquely, it doesn't include any vegetables, relying solely on moong dal for its flavor. This dish is so popular that many who try it often come back for more. You can easily whip up this hot and tasty Karayal at home by following this straightforward recipe.
To serve three people, you'll need around 250 grams of moong dal. Additionally, gather these ingredients: green chilies (to taste), 2–3 pieces of ginger, mustard oil, asafoetida (hing), cumin seeds, turmeric powder, garam masala, coriander powder, red chili powder, and finely chopped fresh coriander leaves. Keep some water handy for the gravy preparation.
Step 1: Prepare the Moong Dal
Begin by soaking the moong dal in water for about two hours to allow it to soften. After soaking, drain the water and grind the dal until it becomes a smooth paste. In a mixer, combine the dal with green chilies (to taste) and ginger pieces, blending until smooth.
Step 2: Make Fritters from the Dal Paste
Transfer the paste to a bowl and mix it well by hand. Heat mustard oil in a pan (kadhai), shape the paste into small fritters (bade), and fry them until golden brown. Once fried, take 6–8 fritters and soak them in water for a short time. After soaking, mash them thoroughly and mix this mash back into the water to create a base for the gravy.
Step 3: Combine the Fritter Paste with the Gravy
Heat mustard oil in a pan and add asafoetida (hing) and cumin seeds for tempering. Next, add chopped green chilies, followed by turmeric, garam masala, coriander powder, and red chili powder. Cook the spices well. Once the gravy base is ready, stir in the fritter paste and let it cook until it reaches a boil. If necessary, add a little water and continue cooking. Finally, incorporate the remaining fritters into the mixture.
Step 4: Cook and Serve
After adding the remaining fritters, allow the dish to simmer on low heat for 5–10 minutes, enabling the fritters to absorb the gravy's flavors. Once cooked, garnish with finely chopped fresh coriander leaves. Your hot Karayal (lentil fritter curry) is now ready to be served. It pairs wonderfully with rice, or you can enjoy it with roti, puri, or paratha.