Sabut Moong Dal - Whole Green Lentils
Sabut Moong Dal. Whole Green Lentils. A delicious green lentil recipe that is wholesome and very nutritious.
Ingredients
- 1 cup Green Moong Dal (Sabut Hari Moong dal)
- 1 Finely chopped red onion
- 4 Garlic cloves
- 2 1 inch ginger pieces
- 2-3 Green chilies
- 2 Finely chopped red tomatoes
- ¼ cup Finely chopped coriander leaves
- 1 tsp Cumin seeds
- ¼ tsp Turmeric powder
- ½ tsp Kashmiri Red Chili powder
- ¼ tsp Garam masala powder
- 1 tbsp Lime juice
- Salt (to taste)
- 3 tbsp Ghee
Instructions
- Wash the green moong dal well under running water. Soak in about 4 to 5 cups water for a minimum of 1 hour.
- After an hour, drain away the water and reuse the water for your plants.
- Add the dal in a pressure cooker and add about 3 to 4 cups water along with salt to taste, 2 smashed garlic cloves and a small piece of smashed ginger.
- Cover the lid, and pressure cook on medium flame for about 15 minutes until the lentils have cooked well and yet arent too mushy or soft.
- In the meantime, make a coarse paste of 2 garlic cloves, ginger and green chilies either on a mortar pestle or a grinder. Keep it aside.
- In a separate pan, heat 2 tablespoon of ghee. Add a pinch of heeng/ asaftedia followed by cumin seeds and let them splutter.
- Add the wet paste of garlic, ginger and green chilies to this and saute for about 2-3 minites. Now add the onions and let them cook well until light golden brown.
- Add the tomatoes along with turmeric and red chili powders. Cook the tomatoes until they soft and the ghee starts to separate.
- Once the tomatoes have cooked, switch off the flame and transfer this tadka/ tempering mix into the pressure cooked dal. Simmer the dal on low flame for about 5 minutes. Be careful to break/ mash the lentils while the flame is on.
- Add 1 tablespoon ghee and 1 teaspoon garam masala, mix and switch off the flame.
- Serve hot with ghee rotis/ rice after a garnish of coriander leaves and some lime juice.