Green Moong Dal Recipes

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GREEN MOONG DAL



Green Moong Dal image

Sabut moong dal or green gram curry recipe - homely recipe of dal made with whole green moong beans.

Provided by Dassana Amit

Categories     Main Course

Time 1h30m

Number Of Ingredients 18

½ cup sabut moong dal ((whole moong beans) - soaked in water for an hour or two hours or overnight)
2 tablespoon oil
1 medium tej patta ((indian bay leaf))
½ teaspoon cumin seeds
1 medium onion, (chopped or ⅓ cup chopped onions)
1 large tomato, (finely chopped or ½ cup finely chopped tomatoes)
1 teaspoon Ginger Garlic Paste (or ½ inch ginger + 3 to 4 medium garlic - crushed to a paste in mortar-pestle)
¼ teaspoon turmeric powder
¼ teaspoon red chili powder
½ teaspoon Coriander Powder ((ground coriander))
¼ teaspoon Garam Masala
2.5 to 3 cups water
2 tablespoon chopped coriander leaves ((cilantro leaves))
salt as required
1 tablespoon oil
½ teaspoon cumin seeds
1 pinch asafoetida ((hing))
¼ teaspoon red chili powder

Steps:

  • Rinse 1/2 cup green moong beans for a couple of times and then soak in enough water for an hour. You can also soak them for a couple of hours or overnight. If soaking overnight, then the pressure cooking time will reduce.
  • Chop 1 medium onion, 1 large tomato and 1 to 2 green chilies. Crush the ginger and garlic to a paste in the mortar-pestle.
  • Heat 2 tbsp oil in a pressure cooker.
  • Add the whole spices - 1 medium tej patta/indian bay leaf and 1/2 tsp cumin seeds. Saute till the cumin seeds splutter.
  • Then add the chopped onions. Saute the onions till light golden.
  • Add 1 tsp ginger-garlic paste and chopped green chilies. Stir and saute till the raw aroma of ginger-garlic goes away.
  • Now add the chopped tomatoes and 1/4 tsp turmeric powder, 1/4 tsp red chili powder, 1/2 tsp coriander powder and 1/4 tsp garam masala powder.
  • Stir and saute till the tomatoes soften, become pulpy and you see oil releasing from the sides.
  • Drain and add the moong beans. Stir very well.
  • Add 2.5 to 3 cups water and salt as per taste. Stir very well.
  • Cover and pressure cook sabut moong dal for 10 to 12 whistles or 15 to 17 minutes on a medium to high flame till the moong beans are softened thoroughly.
  • When the pressure settles down on its own, open the lid and check the moong beans. If they still have slight bite to them, then add some water and pressure cook for some more whistles.
  • If the mixture looks dry, then you can add more water. Keep the cooker on the stove top and simmer the moong dal for 5 to 6 minutes, stirring at intervals.
  • The consistency of the dal should not be watery. While cooking you can mash a few lentils with the back of the spoon.
  • Heat 1 tbsp oil in a small pan or tadka pan. Splutter 1/2 tsp cumin seeds first.
  • Switch off the flame and then add a pinch of asafoetida and 1/4 tsp red chili powder. Stir.
  • Add this tempering to the dal. Stir well.
  • Add 3 tbsp chopped coriander leaves. Stir again.
  • Serve green moong dal with steamed rice or chapatis.
  • While serving this green gram curry, you can garnish with a few coriander leaves if you want.

EASY INSTANT POT® GREEN MOONG DAL



Easy Instant Pot® Green Moong Dal image

This delicious and traditional vegan lentil curry soup is hearty, high in protein, and very simple to make in your Instant Pot®.

Provided by Fioa

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 14

1 tablespoon olive oil
1 onion, diced
½ tablespoon minced garlic
½ tablespoon ground ginger
1 teaspoon cumin
1 cup moong dal (split husked mung beans)
3 cups water
1 teaspoon coriander
1 teaspoon salt
1 teaspoon garam masala
½ teaspoon cayenne pepper
1 pinch ground turmeric
1 tablespoon lemon juice
1 tablespoon chopped cilantro

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil; add onions, garlic, ginger, and cumin. Cook until tender, about 2 minutes. Combine moong dal lentils, water, coriander, salt, garam masala, cayenne pepper, and turmeric in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Stir in lemon juice and cilantro.

Nutrition Facts : Calories 206.7 calories, Carbohydrate 32.5 g, Fat 4.9 g, Fiber 8.4 g, Protein 10.9 g, SaturatedFat 0.5 g, Sodium 596.2 mg, Sugar 2.4 g

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