Green moong dal
Time to cook
30 minutes
Difficulty
Easy
Serves
2
A healthy and comforting dal curry that is made with pressure-cooked whole moong beans and tempered fragrant seasonings, and pairs perfectly with rice or roti.
Ingredients
Green Gram
0.25 cup
Cold Pressed Olive Oil
1 tbsp
Bay Leaf
0.5 leaf
Cumin Seeds
0.25 tsp
Onion Raw
0.5 cup
Tomatoes
0.5 cup
Ginger Garlic Paste
0.5 tsp
Turmeric
0.125 tsp
Red Chilli Powder
0.125 tsp
Coriander Powder
0.25 tsp
Garam Masala
0.125 tsp
Water
0.75 cup
Coriander Leaves
1 tbsp
Salt
1 pinch
Cold Pressed Olive Oil
1 tbsp
Cumin Seeds
0.25 tsp
Asafoetida
1 pinch
Red Chilli Powder
0.125 tsp
Step-by-step instructions to cook
Prep
Rinse green moong beans thoroughly under running water, then soak them in a large bowl of water for an hour.
Chop onion, tomato, and green chillies.
Cooking
Heat oil in a pressure cooker.
Add tej patta (Indian bay leaf) and cumin seeds (jeera) and fry on low heat until cumin seeds (jeera) splutter.
Add chopped onions and sauté until they turn lightly golden on medium-low to medium heat.
Stir in ginger-garlic paste and chopped green chillies, and sauté until the raw aroma fades.
Add finely chopped tomatoes, turmeric powder, red chilli powder, coriander powder, and garam masala powder, sauté until tomatoes soften and oil releases from the sides.
Drain water from the soaked moong beans and add them to the cooker.
Pour in water and add salt to taste, then cover and pressure cook for 10 to 12 whistles (15 to 17 minutes) on medium to high heat and let the pressure release naturally.
For tempering, heat oil in a small pan, add cumin seeds (jeera) and fry until they crackle.
Turn off the heat, add a pinch of asafoetida and red chilli powder, and stir well.
Carefully add the tempering oil to the cooked green moong dal and stir well.
Garnish with chopped coriander and serve hot or warm.
Nutrition information
(per serving)
Carbs
11.3
Proteins
3.8
Fats
7.4
Fiber
3.0
123
kcal
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