Moong Dal Sookhi Sabzi Recipe
Try this delicious and nutritious Moong Dal Sookhi Sabzi Recipe for lunch or dinner. It is simple to make and flavoured with everyday spices. Serve with phulka or rice for lunch or dinner.
Moong Dal Sookhi Sabzi is perfect for a weeknight dinner as this recipe is simple, quick and light on your tummy. Simple spices like turmeric powder, chilli powder and garam masala is added to the moong dal sookhi Sabzi. Lemon is added after the dal is cooked to give it slight tang. Though minimally spiced Moong Dal sookhi Sabzi is flavourful and delicious.
Moong dal is rich in proteins and has anti-inflammatory and antimicrobial properties that help fight bacteria. It is easily digestible and is quick to make. This recipe is an easy way to add Moong dal into your diet.
If you like this recipe, you can also try
- 1 cup Yellow Moong Dal (Split)
- 1 tablespoon Red Chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Garam masala powder
- Salt , to taste
- 2 tablespoon Sunflower Oil
- 1 Green Chilli
- 1 tablespoon Lemon juice
- Coriander (Dhania) Leaves , as required to garnish
How to make Moong Dal Sookhi Sabzi Recipe
To begin making Moong Dal Sookhi Sabzi, first wash the Moong dal and set it aside.
Heat oil in a deep pan and add red chilly powder, turmeric powder and salt. Stir it for 10-12 seconds. Do not let the spice powders burn.
After 10-12 seconds, add the washed lentil to this and give it a good stir.
Add enough water to cover the dal, reduce the heat and cover the pan with a lid.
Cook the dal till the water gets evaporated. Check if the dal is cooked, if not add a little more water and cook till the dal is cooked properly.
Make sure that you do not over cook the dal. Once done, open the lid, turn the heat to high, add garam masala powder and give it a good stir.
Saute the Moong Dal Sookhi Sabzi till it is completely dry. After the dal has dried completely, turn off the heat and transfer it to the serving bowl, add chopped green chillies, coriander leaves and lemon juice on the top.