Name: Punjabi Sabut Moong Dal recipe by Affaf Ali at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: Green moong dal – 1 cup; Onion – 1; Tomato – 3; Ginger garlic paste - 1/2tspn; Green chillies – 2; Coriander leaves – 3tspn; Cumin seeds – 1/2tspn; Bay leaf – 1; Turmeric powder – 1/4th tspn; Chilly powder – 1/4th to 1/2 tspn; Coriander powder – 3/4th tspn; Garam Masala powder – 1/4th tspn; Salt – according to taste; For Tempering:; Cumin seeds – 1/2tspn; Asafoetida/ hing – 2pinches; Red chilly – 1

ABOUT Punjabi Sabut Moong Dal RECIPE

A new favourite from my Kitchen - Punjabi Sabut Moong Dal. Dal has rustic flavours. The zeera and hing tadka brings out the best taste and aroma.

Ingredients Serving: 4

Green moong dal – 1 cup
Onion – 1
Tomato – 3
Ginger garlic paste - 1/2tspn
Green chillies – 2
Coriander leaves – 3tspn
Cumin seeds – 1/2tspn
Bay leaf – 1
Turmeric powder – 1/4th tspn
Chilly powder – 1/4th to 1/2 tspn
Coriander powder – 3/4th tspn
Garam Masala powder – 1/4th tspn
Salt – according to taste
For Tempering:
Cumin seeds – 1/2tspn
Asafoetida/ hing – 2pinches
Red chilly – 1

Instructions

Wash, clean and soak whole green moong dal for 4 hours.
In a pressure cooker heat few tspns of oil. Add cumin seeds, bay leaf, finely chopped onion pieces and chilly pieces. Fry till onions turn light golden in colour. Add ginger garlic paste and sauté till raw smell disappears.
To this add finely chopped tomato cubes. Fry on medium flame till tomatoes get mushy and starts leaving oil on sides.
To this add turmeric powder, chilly powder, coriander powder, garam masala powder and salt. Fry well. Also add one tspn finely chopped coriander leaves. Add moong dal. Fry this for couple of minutes.
Add 3 to 4 cups of water. Cook for 6 to 8 whistles. Set aside. Once the pressure is released check dal’s consistency, reduce or add water accordingly.
In a kadai, heat few teaspoons of oil. Add cumin seeds and broken red chilly. Also add asafoetida. Fry on low flame till aromatic. Pour on dal.
Garnish with remaining coriander leaves and few drops of lemon.
Serve hot.

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