Punjabi Sabut Moong Ki Dal Recipe (Whole Green Lentils Cooked With Punjabi Spices)
A high protein North Indian Recipes recipe with green moong dal (whole), onions - roughly chopped, tomatoes - roughly chopped. Ready in 40 min, serves 2.
Curated byKavya Sharma🇮🇳
Instructions
17 steps- 1
To 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
green moong dal (whole)(1 cup)onions - roughly chopped(2)tomatoes - roughly chopped(2)cloves garlic - roughly pounded(4)green chilli(2) - 2
Ensure that there is sufficient water in the vessel to submerge the lentils completely
- 3
When ready to cool the dal, place a pressure cooker on the heat
- 4
Add whole moong dal with 3 cups of water, salt and turmeric powder to it
green moong dal (whole)(1 cup)garam masala powder(1/4 teaspoon)salt - to tasteturmeric powder (haldi)(1/2 teaspoon)kashmiri red chilli powder(1/2 teaspoon) - 5
Shut the lid and allow it to cook on a high heat
- 6
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
- 7
Allow the cooker to rest till the pressure has released naturally and the weight is easy to pull off
- 8
When the lid comes off without any resistance, you will know that the pressure has released completely and the cooker can be opened
- 9
Set the cooked moong aside
green moong dal (whole)(1 cup) - 10
Place a kadai on the heat, add some oil to it and warm it up slightly
- 11
Add jeera seeds to it and toss till they gently brown
cumin seeds (jeera)(1 teaspoon) - 12
Add the chopped onions, green chilli, ginger and garlic to the oil and sauté it all until the onions are golden brown
green moong dal (whole)(1 cup)onions - roughly chopped(2)tomatoes - roughly chopped(2)inch ginger - pounded(1)cloves garlic - roughly pounded(4)green chilli(2)kashmiri red chilli powder(1/2 teaspoon)coriander (dhania) leaves - chopped - 13
When the onions turn brown, add tomatoes and sauté for a few minutes until the tomatoes are fully cooked
onions - roughly chopped(2)tomatoes - roughly chopped(2) - 14
Add the cooked dal and garam masala at this stage and simmer for 2-3 minutes
garam masala powder(1/4 teaspoon) - 15
In a tempering/tadka pan or ladle, melt the ghee
ghee(1 teaspoon) - 16
When it is warm, add the Kashmiri mirchi powder, saute for 30 seconds and pour the tempering over the dal right before serving
garam masala powder(1/4 teaspoon)turmeric powder (haldi)(1/2 teaspoon)kashmiri red chilli powder(1/2 teaspoon) - 17
Add a dash of lemon juice and garnish with coriander leaves and serve hot Serve 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
green moong dal (whole)(1 cup)onions - roughly chopped(2)coriander (dhania) leaves - chopped
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Punjabi Sabut Moong Ki Dal Recipe (Whole Green Lentils Cooked With Punjabi Spices)
A high protein North Indian Recipes recipe with green moong dal (whole), onions - roughly chopped, tomatoes - roughly chopped. Ready in 40 min, serves 2.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
17 steps- 1
To 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
green moong dal (whole)(1 cup)onions - roughly chopped(2)tomatoes - roughly chopped(2)cloves garlic - roughly pounded(4)green chilli(2) - 2
Ensure that there is sufficient water in the vessel to submerge the lentils completely
- 3
When ready to cool the dal, place a pressure cooker on the heat
- 4
Add whole moong dal with 3 cups of water, salt and turmeric powder to it
green moong dal (whole)(1 cup)garam masala powder(1/4 teaspoon)salt - to tasteturmeric powder (haldi)(1/2 teaspoon)kashmiri red chilli powder(1/2 teaspoon) - 5
Shut the lid and allow it to cook on a high heat
- 6
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
- 7
Allow the cooker to rest till the pressure has released naturally and the weight is easy to pull off
- 8
When the lid comes off without any resistance, you will know that the pressure has released completely and the cooker can be opened
- 9
Set the cooked moong aside
green moong dal (whole)(1 cup) - 10
Place a kadai on the heat, add some oil to it and warm it up slightly
- 11
Add jeera seeds to it and toss till they gently brown
cumin seeds (jeera)(1 teaspoon) - 12
Add the chopped onions, green chilli, ginger and garlic to the oil and sauté it all until the onions are golden brown
green moong dal (whole)(1 cup)onions - roughly chopped(2)tomatoes - roughly chopped(2)inch ginger - pounded(1)cloves garlic - roughly pounded(4)green chilli(2)kashmiri red chilli powder(1/2 teaspoon)coriander (dhania) leaves - chopped - 13
When the onions turn brown, add tomatoes and sauté for a few minutes until the tomatoes are fully cooked
onions - roughly chopped(2)tomatoes - roughly chopped(2) - 14
Add the cooked dal and garam masala at this stage and simmer for 2-3 minutes
garam masala powder(1/4 teaspoon) - 15
In a tempering/tadka pan or ladle, melt the ghee
ghee(1 teaspoon) - 16
When it is warm, add the Kashmiri mirchi powder, saute for 30 seconds and pour the tempering over the dal right before serving
garam masala powder(1/4 teaspoon)turmeric powder (haldi)(1/2 teaspoon)kashmiri red chilli powder(1/2 teaspoon) - 17
Add a dash of lemon juice and garnish with coriander leaves and serve hot Serve 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
green moong dal (whole)(1 cup)onions - roughly chopped(2)coriander (dhania) leaves - chopped
Rate this recipe
