Green Moong Dal Sabut Moong Dal

Dal is a staple in Indian cuisine. Given the variety of lentils, it’s normal for someone of Indian origin to enjoy a different type of dal every single day of the week.

Ingredients

Green Moong Dal / Mung Lentils – I used whole green moong beans or mung beans. Ginger, Garlic, and Green Chilies – Chop the ginger and garlic. Slit the green chilies. Onions – I love using chopped red onions for most of my Indian dishes. Powdered Spices – Hing (asafoetida), Kashmiri Red Chili Powder, Turmeric Powder, Coriander Powder, Salt, Garam Masala, Amchur (mango powder). Whole Spices – Cumin Seeds, Ajwain (carom seeds), Black Cardamom. Avocado Oil – I recommend a high-heat oil for Indian cooking. Water – You’ll need water for soaking and cooking the lentils. Ghee – you will need ghee for tempering, you can also use oil instead. Sliced Garlic – you will need sliced garlic for tempering. Fresh Cilantro – chopped cilantro leaves or coriander leaves. Lemon Juice – just a squeeze of lemon juice or lime juice works too.

How to Make Green Moong Dal Recipe?

Serving Suggestions

→ Jeera Rice – Mung Beans Curry tastes best with Jeera Rice or plain white basmati rice. The Mung Beans are first soaked for at least 5 hours and then cooked in an Instant Pot or you can use a pressure cooker. In a separate pot, cook the ginger, garlic, onions, and tomatoes – this is your masala paste. Add the cooked lentils to the masala along with water, spices, and tadka (tempering). Enjoy with Jeera Rice. For a gluten-free option – replace hing (asafoetida) with gluten-free hing. 2. Then drain the dal. Wash and rinse it well. Add the dal to the Instant Pot along with 4 cups of water. Add salt and turmeric powder. Stir. (Image 2) 3. Cook on High Pressure for 18 minutes and do a natural pressure release. (Image 3) 4. Once done, this is what you should have. Perfectly cooked dal. (Image 4) 2. Then add ginger, garlic, and green chilies. Saute for 1-2 minutes. (Image 2) 3. Add onions and season with salt. Cook for around 5 minutes until the onions are translucent and golden brown. (Image 3) 4. Add chopped tomatoes and season with salt. (Image 4) 6. Cover and cook the onion tomato masala on low-medium heat for 6-7 minutes until you have a paste-like consistency. (Image 6) 7. Now add your powdered spices – red chili powder and coriander powder. Also, add a 1/4 cup of water to prevent the spices from burning. (Image 7) 8. Stir and cook for a minute. (Image 8) 10. Also add 1 cup of water. Stir. Adjust salt as needed. (Image 10) 11. Cover and cook on low-medium heat for 10 minutes. (Image 11) 12. This is what you should have. Turn off the stove. (Image 12) 2. Pour tadka over dal. Stir. (Image 2) 3. Now add amchur powder (mango powder), garam masala, and fresh lemon juice. Stir. (Image 3) 4. Add fresh cilantro. Turn off the stove. Stir. Enjoy with basmati rice. (Image 4) ✓ Soak – Soak the sabut moong dal for at least 5 hours in lots of water.✓ Water – Pressure cook the dal with the least amount of water so the consistency is not water.✓ Ghee – Finish off with a ghee tadka. You can use oil instead of ghee, but the richness ghee adds is different. → Brown Rice / Quinoa – for a healthier option, you can use brown rice or quinoa. → Roti / Sabzi – To complete a typical Indian meal, Sabut Moong Dal can be served as an accompaniment with roti and sabzi.