Punjabi Sabut Moong Ki Dal Recipe (Whole Green Lentils Cooked With Punjabi Spices)
Punjabi Sabut Moong Ki Dal or Whole Green Lentils Cooked With Spices is one of the most comforting dals. If there is one thing I love the most about Punjabi cuisine is its extensive use of dals i.e., lentils. Not a single meal passes by devoid of dal in the menu and there are no two consecutive days that will see the same dal being made. This recipe uses Sabut Moong or white green lentils that are not split or skinned. Rich in proteins and other essential nutrients it is a wholesome comforting preparation. Stewed with onion, ginger, garlic, tomatoes and spices it is a perfect addition to any winter meal.
Here are a few other similar hearty dal recipes for you to try this season:
- 1 cup Green Moong Dal (Whole)
- 2 Onions , roughly chopped
- 2 Tomatoes , roughly chopped
- 1 inch Ginger , pounded
- 4 cloves Garlic , roughly pounded
- 2 Green Chillies
- 1 teaspoon Oil
- 1 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Garam masala powder
- Salt , to taste
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Ghee
- 1/2 teaspoon Kashmiri Red Chilli Powder
- Coriander (Dhania) Leaves , chopped, for garnish
How to make Punjabi Sabut Moong Ki Dal Recipe (Whole Green Lentils Cooked With Punjabi Spices)
To begin making the Punjabi Sabut Moong Ki Dal, first wash the green moon thoroughly under running water and soak the lentils for 3-4 hours or overnight. Ensure that there is sufficient water in the vessel to submerge the lentils completely.
When ready to cool the dal, place a pressure cooker on the heat. Add whole moong dal with 3 cups of water, salt and turmeric powder to it. Shut the lid and allow it to cook on a high heat. When the pressure cooker releases one whistle, reduce the heat to low and continue to cook for 6 minutes before you turn the heat off. Allow the cooker to rest till the pressure has released naturally and the weight is easy to pull off. When the lid comes off without any resistance, you will know that the pressure has released completely and the cooker can be opened. Set the cooked moong aside.
Place a kadai on the heat, add some oil to it and warm it up slightly. Add jeera seeds to it and toss till they gently brown.
Add the chopped onions, green chilli, ginger and garlic to the oil and sauté it all until the onions are golden brown.
When the onions turn brown, add tomatoes and sauté for a few minutes until the tomatoes are fully cooked.
Add the cooked dal and garam masala at this stage and simmer for 2-3 minutes.
In a tempering/tadka pan or ladle, melt the ghee. When it is warm, add the Kashmiri mirchi powder, saute for 30 seconds and pour the tempering over the dal right before serving.
Add a dash of lemon juice and garnish with coriander leaves and serve hot