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.
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
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