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.
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.
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.
Sabut Moong Dal can be served with achari paratha and salad for weekday dinner.
1.This recipe serves 4-6 persons.
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.
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.
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.
5.Next add in 2 chopped onions.
6.Cook till the onions become golden brown.
7.Next goes in ½ cup tomato puree. Cook till the oil oozes.
8.Add in 1-inch grated ginger and 1 slit green chili. Cook for a minute.
9.Spice up the tempering with 1 tsp red chili powder and ½ tsp garam masala powder. Cook for a minute.
10.Pour the prepared tempering on the cooked dal.
11.Garnish with a handful of chopped coriander leaves and juice of lemon. Check and adjust the seasoning and consistency.
12.Serve hot. Bon appétit!
PREP TIME 15 minutes + 6-8 hours of soaking time
COOK TIME 30 minutes
TOTAL TIME 45 minutes + 8 hours passive time
To pressure cook dal
To prepare tempering
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