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Looking for something warm to beat the cold weather for this winter also something very easy and wholesome? Whole Green Moong Daal is my favourite and will surely become your favourite too. I love it with rice or rotis. Yesterday I paired it with some hot flax seeds rotis/phulkas with some homemade mango pickle.

If you prefer vegan, just avoid the option of ghee and enjoy this dish.

Okay, enough said now, I think it makes sense for you to give it a try. And don’t forget to leave a comment on what you think of this. Also do tell me what would you like to pair this with?

Print Recipe
Green Whole Moong Daal Yum
Instructions
  1. Soak the whole green moong daal for 2 hours before cooking it, this makes it easy to be boiled or pressure cooked.
  2. Pressure cook or boil the soaked daal with pinch of salt for 20 minutes till it is boiled and soft (but not too mashable as well)
  3. While this is boiling, in a pan add oil and temper cumin seeds. Add vertically sliced green chilli to the tempered oil.
  4. Add the onion and saute till it changes color and becomes more translucent. Add the chopped garlic and ginger to this and saute everything on a medium flame for atleast 5 mins.
  5. Once the onions change the color, add the chopped tomatoes to the pan and saute everything till the tomato get slightly mushy. That should take another 5 minutes.
  6. Add all the masalas at this stage - turmeric powder, coriander powder, green chilli powder, cumin powder and garam masala on a low flame. Saute everything together for atleast 5 - 7 minutes till the masalas get cooked. Don't cook them on a high flame as that will burn the masalas and taste bad.
  7. Now add the boiled the green moong daal and toss everything together on a medium flame. Don't discard the water used to boil or pressure cook the daal as that is rich in protein and use that for the gravy of the daal. Add salt as per taste and pinch of sugar to balance the taste.
  8. Let this cook for another 8-10 minutes on a medium to high flame under a cover with occasional stirring. Add water if it starts getting too dry or sticking at the bottom.
  9. Garnish this with ghee (clarified butter) - optional on the top, with chopped fresh coriander leaves and lemon juice (optional - for extra tanginess).
Recipe Notes

Serve this hot with rotis, rice or parathas 🙂 Happy Cooking!

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Happy Cooking! 🙂

 


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