Green Moong Dal Recipe without Onion and Garlic | Sabut Moong dal Recipe

Green Moong Dal Recipe without Onion and Garlic | Sabut Moong dal Recipe

Author: Rumki Paul
Course: Main
Cuisine: Indian
Preparation Time: 5 minutes
Cooking time: 25 minutes
Total time: 30 minutes
Servings: 3-4 Persons

Green Moong Dal Recipe is one of the most popular and frequently cooked dal recipes in North India. It is the amalgamation of whole green Moong dal, Ginger, Tomatoes, green Chillies and Cilantros with some whole and ground spices. It is a luscious thick dal which is mostly served with rice items or flat breads like Rotis and Parathas for lunch or dinner.

Dahl recipes play a vital role in Indian culinary. It is not only about the availability but also a culture to add gram curry in every Indian thali. There are thousands of dal recipes that are prepared in this country using different lentils like red lentils, yellow lentils, green lentils etc.

Green gram curry is generally prepared in variety of ways in different regions of India. Sometimes using Onion-Garlic, sometimes using vegetables, green leaves like Spinach or without using Onion-Garlic and many more.

Green gram curry is one of my favourites and I have grown up by eating this delicious whole green moong dal recipe which is mostly prepared in our house once in a week during the no Onion – no Garlic days. I have learnt this recipe from my mom. She taught me to prepare various delectable dals without using onion-garlic.

Whole green moong dal recipe is a very simple and easy dish which requires very less effort to get prepared. You would require dal very limited and regularly used ingredients to prepare this wonderful recipe. Normally, the consistency of this dal is thick and is served with rice items like Steamed Rice, Ghee Rice, Jeera Rice or with Indian flat breads.

Recipe for green moong dal has been explained in detail with step by step photos and instruction in the “Instruction” section. But before jumping into the Sabut Moong Dal Recipe, I would like to share few interesting facts about this dahl and the recipe.

Health benefit of Mung Beans

How to make Green Moong Dal?

In this preparation, I have not soaked the dal in water. I have washed the dal and directly pressure cooked it. I have added Ginger paste and Salt into the dal before putting for pressure cook. The whole green moong dal nicely absorbs the flavour of Ginger paste. First, I have cooked the dal in high flame until the first whistle and then put the flame in low and cooked it for further whistles. Though I have cooked it for two more whistles, but the number of whistles may vary due to quality, quantity of the dal and temperature of the flame.

Green gram curry tastes best when it is cooked in Desi Ghee (Clarified Butter). It enhances the taste and flavour of the dish. I have used Cumin seeds, Cinnamon stick, Cardamoms and Cloves for tempering of the dal. For flavouring, I have used Cumin powder, Coriander powder, Garam Masala powder. I have also used fresh chopped Cilantros and Kasuri Methi herbs to add fresh flavours to the dish. I have used tomatoes to add a ting of sweet-tangy taste to the dish. I have used green Chillies to give a slight spicy hot kick to the dish.

Ingredients:

• 1 cup Green Moong dal
• 1 Tomato, deseeded and cut into 8 pieces
• 1 teaspoon Ginger, paste or grated
• 2-3 Green Chillies
• 2 tablespoons chopped Cilantros
• ¼ teaspoon Cumin seeds (Jeera)
• 2 Cardamoms
• 3 Cloves
• 1-inch Cinnamon stick
• ½ teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 1 teaspoon Garam masala powder
• 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
• Salt, to taste
• Ghee, for cooking
• 2 ½ cups of water

1. Wash the dal thoroughly until the bubbles go away.
2. Put the dal in pressure cooker and add water.
3. Add some Salt, Ginger paste and pressure cook it in high flame until the first whistle.
   

4. Then put the flame in low and cook till 2 more whistles.Tip: Number of whistles may vary due to quality, quantity of the dal and temperature of the flame.

5. Let the pressure settle down, take off the lid.
   

6. Add Ghee into a pan.
   

7. Let the Ghee melt then add Cumin seeds, Cinnamon stick, Cloves and cardamoms.
   

8. Sauté them for few seconds till they crackle.
9. Add Tomatoes, green Chillies and cook them in low flame for 2 minutes.
   

10. Add Salt, Turmeric powder and give a nice mix.
    

11. Cook it in low flame until the Tomatoes are tender.
12. Add Cumin powder, Coriander powder and mix it thoroughly.
    

13. Add the boiled dal (Step 5) and stir well.
    

14. Check the consistency of the dal, if required add water.
    

15. Put the flame in high until the dal starts simmering.
16. Add Garam Masala powder, chopped Cilantro and mix it well.
    

17. Cook it in low flame for a minute.
18. Add Kasuri Methi and give a nice stir.
    

19. Cook it in high flame for few seconds and switch off the flame.