Sabut Moong Ki Dal is a delicious creamy lentil main course dish that is so easy and quick to make in a pressure cooker. Whole Moong Dal Curry aka Green Mung curry is very nutritious with lots of protein and is perfect for lunch or dinner. For weekdays, most of us prefer simple Dal recipes, but then there are times when we want to make a dal dish which is a little different from the everyday preparations.
This is a simple dal bursting with amazing flavours and a delicious tadka. Once the Dal is mixed properly with the cooked onion tomato masala, it is tempered for the second time with cumin seeds, hing (asafoetida), garlic, dry red chillies in ghee. Make sure you make this Dal in only ghee and use a good quality hing (asafoetida) as both these ingredients give this Dal a beautiful aroma along with the taste. The tempering does add a lot of flavour and aroma to the dal. The double tadka really makes it the best dal, you will ever have!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #blissofcooking on Instagram. You may like to try our other similar Dal recipes like Sabut Masoor ki Dal, Moth Moong Ki Dal (Mat Bean and Moong Bean lentil) and Dal Amritsari (Langarwali Dal).
Yield: 4 to 5 servings
Prep time: 5 minutes
Total time: 30 minutes
Ingredients for Green Moong Dal
1 cup moong soaked
1/ 2 teaspoon turmeric powder
1 teaspoon salt
1 tablespoon ghee
1/2 teaspoon jeera (Cumin Seed)
1/2 cup onion chopped fine
2 garlic clove chopped fine
1 green chilli chopped fine
1 teaspoon ginger chopped fine
2 tomatoes chopped
1 teaspoon kasoori methi
1+1/2 teaspoon Kashmiri chilli powder
1 teaspoon coriander powder
1 teaspoon garam masala
2 tablespoon chopped coriander
For the Tempering
1 teaspoon Ghee
1/2 teaspoon cumin seed
2 dry red chillies
Directions for Sabut Moong Ki Dal
- Transfer moong in a pressure cooker. Add turmeric, salt and 3 cups of water. Pressure cook on high till the first whistle. After one whistle lower the heat and cook for 20 minutes.
- Heat 1 spoon ghee and add cumin seeds and allow spluttering. Add onion, ginger, garlic, green chilli and saute till onions are golden brown.
- Add the red chilli powder, coriander powder, garam masala, kasuri methi and stir fry for 30 seconds.
- Add chopped tomatoes and saute till oil starts to come out.
- Add this to the dal and cook on low heat for 5 minutes. Adjust the consistency as per your liking.
- Switch off the heat and stir in half chopped coriander.
- Ladle the dal in a serving bowl.
- Now make a tempering by heating 1 teaspoon of ghee.
- Add 1/2 teaspoon cumin and dry red chillies and pour on the dal.
- Garnish with coriander leaves.
- Serve with roti.