Sabut Moong Dal

7 May

If you a want a change from the same old yellow dal but not something as heavy as rajma and channa, sabut moong dal (greem gram) is the one to go for.

Pretty easy to cook, great to taste.

You Need:

  • Sabut moong dal (green gram) – 1 cup
  • Tomatoes – 2, chopped
  • Onions – 1, chopped fine
  • Ginger – 1/2 inch stick, grated
  • Garlic – 4 pods, crushed
  • Dry red chilies – 2
  • Turmeric powder – 1/4 teaspoon
  • Red chili powder – 1/2 teaspoon
  • Salt – 1/3 teaspoon (adjust to taste)
  • Cumin seeds – 1 teaspoon
  • Vegetable oil – 1 tablespoon
  • Juice of half a lime
  • Coriander leaves – 1 tablespoon, chopped

How To:

Wash dal, drain and soak in 2 cups of water for 3 hours. Drain.

In a pressure cooker, put soaked sabut moong dal, chopped tomatoes, turmeric powder and 3 cups of water. Close the lid, cook on high flame for one whistle. Set the flame to low and cook further for 3 whistles.

Take off the lid after the pressure has released naturally. Add salt and mix well.

In a kadhai, heat a tablespoon of vegetable oil. Add cumin seeds and let them splutter. Follow with dry red chilies, grated ginger and garlic.

When the garlic starts to turn golden, add finely chopped onions. Cook on medium flame stirring occasionally, till the onions are golden-brown.

Pour cooked sabut moong dal into the kadhai. Bring to a boil on high heat, reduce heat and let it simmer for 5 minutes.

Your dal is now ready to be taken off the heat. Squeeze the juice of half a lime into the dal and stir. Garnish with chopped coriander leaves.

sabut-moong-dal-kadhai

Serving suggestion: Steaming hot sabut moong dal with parathas and a dry vegetable side dish of okra or plantain.

8 Responses to “Sabut Moong Dal”

  1. Nisha May 9, 2012 at 7:14 AM #

    I usually make moong dal with similar ingredients but a different style, so I tried this one for dinner … with 1 tsp chili powder :D Just finished eating. Was good!

    • S May 10, 2012 at 1:28 AM #

      Hi Nisha, LOL @ doubling the quantity of chili powder. I’m pretty liberal with my chilli powder too when no one else is sharing the meal :)

  2. Spandana May 10, 2012 at 12:40 AM #

    Hi there, first time on your blog and completely enjoyed it.
    I love the banner of your site :-)
    Moong dal looks very delicious!

    • S May 10, 2012 at 1:35 AM #

      Hi Spandana, Welcome here, and thanks! I followed the link to your site and am prepared to be bewitched :) It looks great! I have to return the compliment for your banner – that’s one snazzy slider you got there :)

  3. Tadka Pasta May 13, 2012 at 11:06 AM #

    Lovely looking pot of dal! Looks perfectly cooked too..I always end up overcooking my sabut moong..the last time I wanted to take a pic of the dish and made it 3 times before it was perfect! We were eating missi rotis for weeks after that episode :))

    • S May 14, 2012 at 1:42 AM #

      Haha. I guess the trick lies in soaking it well before cooking.

  4. Mili August 13, 2012 at 11:19 PM #

    Overnight soaking is a good idea…i ended up with uncooked dal.. but it was my fault as i cldnt wait up for 3 hours and did it in 1.5 hrs..but came out very well i had to pressure cook it again after making the whole thing hahha..and its now 11 in the night so didnt taste it..wil taste it tmrw n c…thx

    • S August 14, 2012 at 9:30 AM #

      :-) Better late than never. Enjoy your dal today!

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