Punjabi Sabut Moong Ki Dal Recipe (Whole Green Lentils Cooked With Punjabi Spices)

Name: Punjabi Sabut Moong Ki Dal Recipe (Whole Green Lentils Cooked With Punjabi Spices)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: Indian
Ingredients: 1 cup Green Moong Dal (1 cup Green Moong Dal (Whole)); 2 pieces Yellow Onion (2 Onions roughly chopped); 2 pieces Tomato (2 Tomatoes roughly chopped); 1 piece Ginger (1 inch Ginger pounded); 4 cloves Garlic (4 cloves Garlic roughly pounded); 2 pieces Green Chili (2 Green Chillies); 1 tsp Vegetable Oil (1 teaspoon Oil); 1 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera)); ¼ tsp Garam Masala (1/4 teaspoon Garam masala powder); 0 pieces Table Salt (Salt to taste); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); 1 tsp Clarified Butter (1 teaspoon Ghee); ½ tsp Kashmiri Red Chili Powder (1/2 teaspoon Kashmiri Red Chilli Powder); 0 pieces Cilantro (Coriander (Dhania) Leaves chopped, for garnish)

Punjabi Sabut Moong Ki Dal Recipe (Whole Green Lentils Cooked With Punjabi Spices) - Dal Recipes (Indian)

40 minIndian

Servings2

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Steps

1To begin making the Punjabi Sabut Moong Ki Dal, first wash the green moon thoroughly under running water and soak the lentils for 3-4 hours or overnight. Ensure that there is sufficient water in the vessel to submerge the lentils completely.
2When ready to cool the dal, place a pressure cooker on the heat. Add whole moong dal with 3 cups of water, salt and turmeric powder to it. Shut the lid and allow it to cook on a high heat. When the pressure cooker releases one whistle, reduce the heat to low and continue to cook for 6 minutes before you turn the heat off. Allow the cooker to rest till the pressure has released naturally and the weight is easy to pull off. When the lid comes off without any resistance, you will know that the pressure has released completely and the cooker can be opened. Set the cooked moong aside.
3Place a kadai on the heat, add some oil to it and warm it up slightly. Add jeera seeds to it and toss till they gently brown.
4Add the chopped onions, green chilli, ginger and garlic to the oil and sauté it all until the onions are golden brown.
5When the onions turn brown, add tomatoes and sauté for a few minutes until the tomatoes are fully cooked.
6Add the cooked dal and garam masala at this stage and simmer for 2-3 minutes.
7In a tempering/tadka pan or ladle, melt the ghee. When it is warm, add the Kashmiri mirchi powder, saute for 30 seconds and pour the tempering over the dal right before serving.
8Add a dash of lemon juice and garnish with coriander leaves and serve hot
9Serve the Punjabi Sabut Moong Ki Dal with fresh Phulkas or Lachcha Parathas, with sliced onions and a dash of lemon for a simple comforting meal.