Punjabi Sabut Moong Dal

Punjabi Sabut Moong Dal

If there is one thing I love the most about Punjabi cuisine is its extensive use of dals aka lentils. There is no meal which passes by without a dal in the menu and there are no two days the same dal is made. This punjabi moong dal with onion, ginger, garlic and tomatoes is perfect for a winter meal with fresh phulka's and a a dash of lemon.

Punjabi Sabut Moong DalIf there is one thing I love the most about Punjabi cuisine is its extensive use of dals aka lentils. There is no meal which passes by without a dal in the menu and there are no two days the same dal is made. This punjabi moong dal with onion, ginger, garlic and tomatoes is perfect for a winter meal...

Summary

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  • Coursemain course
  • Cuisinepunjabi
  • Yield4 servings 4 serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time5 minutesPT0H5M
  • Total Time35 minutesPT0H35M

Ingredients

Whole green moong dal
1 cup
Small onions roughly chopped
2
Medium sized tomatoes roughly chopped
2
Piece of ginger pounded
1 inch
Garlic roughly -3 pods
pounded 2
Green chillies
2-3
Oil
1 tsp
Jeera seeds
1 tsp
Garam masala
1/4 tsp
Salt
to taste
Turmeric powder
1/2 tsp
Ghee
1 tsp
Kashmiri mirchi powder
1/2 tsp
Coriander leaves for garnish

Steps

  1. Wash well and soak the whole moong dal for 3-4 hours or overnight.
  2. In a pressure cooker, add the whole moong dal with 3 cups of water, salt, turmeric powder. After one whistle, reduce the flame and cook for 6 minutes. Let it rest till the steam has fully escaped.
  3. In a kadai, heat the oil and add jeera seeds. Fry till they turn brown.
  4. Add onions, green chilli, ginger and garlic to this and sauté till the onions are golden brown.
  5. Add tomatoes and sauté further till the tomatoes are fully done.
  6. Add the boiled dal and garam masala. Boil for 2-3 minutes.
  7. In a separate pan, heat ghee and add the kashmiri mirch powder, fry for 30 seconds and pour over the dal before serving. Add a dash of lemon juice and garnish with coriander leaves while serving with hot phulkas

With winter here, this is the perfect dal to add to your everyday cooking

Punjabi Sabut Moong Dal
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