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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.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Course
Cuisine punjabi
Servings 4 serving

Ingredients
  

  • 1 cup moong dal whole green
  • 2 onions small roughly chopped
  • 2 tomatoes medium sized roughly chopped
  • 1 inch ginger pounded
  • 2-3 pods garlic pounded
  • 2 - 3 green chillies
  • 1 tsp jeera seeds
  • 1/4 tsp garam masala
  • to taste salt
  • 1/2 tsp turmeric powder
  • 1 tsp ghee
  • 1/2 tsp mirchi kashmiri (powder)
  • coriander leaves for garnish

Instructions
 

  • 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 saute till the onions are golden brown.
  • Add tomatoes and saute further till the tomatoes are fully cooked.
  • 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.

Notes

With winter here, this is the perfect dal to add to your everyday cooking!
 
Punjabi Sabut Moong Dal
 
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