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|
|Whole moong||1 cup|
|Red onion||1 small|
|Freshly blended tomatoes||3/4 cup|
|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|
|Heeng (asafoetida)||A pinch|
- 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.
- 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.