Whole Moong Dal is not a popular dal partly because it takes longer to cook but it’s really nutritious and of course it tastes great.
| Preparation Time: | 30 minutes |
| Servings: | 4 |
| Difficulty: | Easy |
Ingredients
| Whole moong | 1 cup |
| Red onion | 1 small |
| Freshly blended tomatoes | 3/4 cup |
| Green chillies | 1 |
| Coriander leaves | To garnish |
| Grated ginger | 1 tbsp |
| Butter or Ghee (clarified butter) | 1 tbsp |
| Jeera (cumin seeds) | 3/4 tsp |
| Haldi (turmeric powder) | 1/2 tsp |
| Red chilli powder (lal mirch) | 1/2 tsp |
| Salt | 1 tsp |
| Heeng (asafoetida) | A pinch |
Method
- Pick moong dal to make sure there are no stones or dirt.
- Peel and grate ginger and onion finely. Blend the tomatoes. Finely chop green chillies and cilantro leaves.
- Wash it thoroughly and put it in a pressure cooker. Add 4 cups of water, turmeric powder, salt and cook.
- Once the cooker starts whistling, reduce heat and let it cook for 10 minutes. Turn off the heat.
- Heat butter in a pan. Add cumin seeds and wait till they puff up.
- Add ginger and onions. Saute till onions become translucent.
- Add chili powder and heeng and stir till fragrant.
- Add blended tomatoes and chopped green chilies. Saute till butter starts showing. Turn off the heat.
- Open the pressure cooker after the steam dies completely.
- Mix moong dal into the tomato mixture and cook for 2 minutes on low heat. Turn off the heat. Whole Moong Dal is ready.
- Serve it hot with Rice, roti and Mashed Eggplant.
Notes:
- To prevent butter from burning, add a few drops of oil while heating the butter.
- You may have to fine tune the duration of pressure cooking because it depends on your pressure cooker. Basically moong should be pretty soft after they are cooked.
Summary
Recipe Name
Whole Moong Dal
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 1 Review(s)
I bet a good variation on this would be to use moong bean sprouts.