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.
- Wash well and soak the whole moong dal for 3-4 hours or overnight.
- 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.
- In a kadai, heat the oil and add jeera seeds. Fry till they turn brown.
- Add onions, green chilli, ginger and garlic to this and sauté till the onions are golden brown.
- Add tomatoes and sauté further till the tomatoes are fully done.
- Add the boiled dal and garam masala. Boil for 2-3 minutes.
- 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