Moong Daal ka Chokha (mashed mung bean)

Mung beans are versatile and easy to add to your diet. The mung beans are often boiled or steamed, while sprouts are also commonly enjoyed either raw or after stir-fry. 

In the mithilanchal region of northern Bihar, which coincides with Nepal borders, mung beans are known as "Kherhi". And mashed mung beans known as Kherhi-Sanna (Moong Daal Chokha).

Presenting the easy-to-cook recipe of  Moong Daal ka Chokha (mashed mung bean).

Whole Moong dal ---------- 1 cup 
Turmeric ------------------- 1/2 tsp (optional) 
Green chillis --------------- 3 to 4
Onion ---------------------- 1 large
Tomato -------------------- 1
Ginger --------------------- 1/2 inch 
Garlic ---------------------- 4 to 5 clove
Lemon --------------------- 1 
Mustard oil ---------------- 1 tbsp
Water ---------------------- 3 cups
Salt to taste -------------- :)

Let's start

Step 1. Wash the whole moong daal in water for 2 to 3 times, Drain the water completely and let it air dry.

Step 2. Dry roast the moong daal in a Pan, till the green texture of daal turns little brownish.

Step 3. In a pressure cooker take a 3 cups of water add the moong daal, salt and turmeric. Close the lid and pressure cook on low flame for 20 to 25 minutes or till the daal gets mushy.

Step 4. Switch off the flame. Once the pressure cooker settles down, remove the lid, mash the daal (Do not mash over it should be little grainy) adjust the  consistency.

Step 5. In a bowl add finely chopped onion, green chilli, ginger, garlic and  tomato. Now add boiled and mashed daal (should be hot), mix it well. 

Step 6. Now add fresh lemon juice and mustard oil and mix them well.

Serve hot !! 

  • You can use any oil, but Mustard oil gives you a better taste. 
  • Chokha should not be dry or runny.
  • You can also add fresh Coriander leaf. 

Happy Cooking :) 


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