Meals just feel better with lentils in it, don’t you think so? Be it Dal Methi Fry made with Rentio Toor Dal or Punjabi Whole Green Moong Dal Curry, they are finger-licking good. As these dals are easy to digest, they are good for lunch or dinner. It is also good for digestive health and keeps you full for longer. Here is the easy-breezy recipe you should try at least once…
- ½ Cup Whole Green Moong Beans (soaked for an hour or overnight)
- 2 Tbsp Oil
- 1 small bay leaf
- ½ Tsp Cumin Seeds
- 1 Onion (finely chopped)
- 1 Tomato (finely chopped)
- 1 Tsp Ginger-Garlic paste
- Pinch of Turmeric Powder
- Pinch of Red Chili Powder
- Pinch of Coriander Powder
- Pinch of Garam Masala Powder
- 2.5 Cups of Water
- 2 Tbsp Coriander leaves (finely chopped)
- Salt (as required)
As you know this recipe belongs to Punjabi cuisine, it will be incomplete without “pure ghee Tadka”. Here is what you will need for tempering:
- 1 Tbsp Pure Ghee/Oil
- ½ Tbsp Cumin Seeds
- Pinch of Hing
- Pinch of Red Chili Powder Making Whole Green Moong Dal
- Wash whole green moong dal properly and leave it to soak for an hour or overnight
- Heat 2 Tbsp Oil in a pan/pot/pressure cooker
- Add bay leaf and cumin seeds and allow it to splutter
- Add chopped onions and sauté it until golden brown
- Now add ginger-garlic paste and sauté it till the raw aroma goes away
- Add chopped tomatoes and cook them until they become soft and mushy
- Next is to add drained moong beans. Stir the mixture well
- Pressure cook the dal for 15 to 20 minutes on a medium to high flame so that moong beans are softened thoroughly
- If the mixture seems dry after pressure cooking, add water and let the dal simmer for few more minutes
- Now prepare the tempering by heating ghee/oil in a tempering pan, add cumin seeds, Hing & red chili powder & pour this over moong dal curry.
The recipe will surely make it irresistible for you to eat it as soon as possible. You can have this home-style whole green moong dal with rotis, chapatis, steamed rice or jeera rice. Check out best premium basmati rice now to make any of your dals taste better than ever.
This recipe can also be tried by replacing moong dal with urad dal.
Use a thick-bottomed pan or pot to avoid getting dal burnt from the bottom.
Overnight soaked beans reduce the cooking time of the dal.
Follow the recipe and after adding moong beans, adjust dal consistency with water and cover it with a lid. Allow it to cook for more time.
You would also like to check out Easy & Delicious Khatti Hyderabadi Dal from our cookbook.