sabut moong dal

Sabut Moong Dal Recipe | How to make Sabut Moong Dal

What is Sabut Moong Dal?

I love to make dals and I hate to write their posts because I am very poor with the English names of dals. Anyways, sabut moong dal is whole moong beans cooked with simple and basic ingredients still makes flavorful preparation. It is healthier of the other dals being a whole dal and with skin. Therefore, I wanted to make it such that everyone should love it so that I can make it more often and with this recipe the plan worked.

Let’s talk about the ingredients for Sabut Dal Recipe

Sabut green dal or whole green beans need to be cooked well. If these remain undercooked, the dal won’t taste nice at all. To cook it well, it is important to soak the dal properly. I soaked the dal for 6-8 hours. The dal can be soaked overnight too. The dal has been pep up with a tempering of onions, garlic, ginger, and tomato puree. Adding homemade tomato puree gives a much better texture to the dishes than adding pureed tomatoes or chopped ones. However, if you like chunks of tomato in your dal, you can add chopped tomatoes.

Other dal recipes on the blog

Plenty of dal recipes are there in the blog. All of them have been listed together at one place, you can check them here. For your dals what better than parathas. I love to eat aloo paratha with dals. You too can choose your favorites such as masala paratha or achari paratha or any other from our collection of paratha recipes which can be viewed here.

How to serve Sabut Moong Dal

Sabut Moong Dal can be served with achari paratha and salad for weekday dinner.

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How to make Sabut Moong Dal

1.This recipe serves 4-6 persons.

sabut moong dal

2.Pressure cook dal: For that take ¾ cup soaked sabut green moong in a pressure cooker. Add in salt to taste and ¼ tsp turmeric powder.

sabut moong dal

3.Cook on high flame till first whistle. Thereafter cook on medium flame for 15-20 minutes. Let the pressure release. Open and check the dal. It should be soft and properly cooked.

sabut moong dal

4.Prepare the tempering: For that heat 2 tbsp oil in a pan. Add 10 crushed garlic cloves. Cook for a couple of minutes or till the raw smell goes away.

sabut moong dal

5.Next add in 2 chopped onions.

sabut moong dal

6.Cook till the onions become golden brown.

sabut moong dal

7.Next goes in ½ cup tomato puree. Cook till the oil oozes.

sabut moong dal

8.Add in 1-inch grated ginger and 1 slit green chili. Cook for a minute.

sabut moong dal

9.Spice up the tempering with 1 tsp red chili powder and ½ tsp garam masala powder. Cook for a minute.

sabut moong dal

10.Pour the prepared tempering on the cooked dal.

sabut moong dal

11.Garnish with a handful of chopped coriander leaves and juice of lemon. Check and adjust the seasoning and consistency.

sabut moong dal

12.Serve hot. Bon appétit!

sabut moong dal

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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