Moong dal or split green gram is often linked with healthy eating. And with good reason. Be it raw as a green salad or cooked as dal, the green gram comes with its baggage of flavor and nutrients.
The whole green moong dal is easy to make and scores high on nutrition and taste scales as well. You can make it as often as you want because it’s really quick to whip and with a few tweaks here and there, you can even make it taste different every time. Cook up a delicious moong dal with this recipe.
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To the moong and back!
Split green gram cooked with spices.
Rinse and soak the moong dal in water for a few hours or overnight. Darin andkeep aside.
Heat the oil in a pressure cooker and add the bay leaf and cumin seeds.
When the cumin splutters, add the onions and sauté till golden.
Add the ginger-garlic paste and fry for a minute.
Add the tomatoes, red chili powder, turmeric powder, garam masala and coriander powder. Cook till the tomatoes soften.
Now add the moong dal and mix well.
Add the water and salt and give a stir. Cover and cook for 15-20 minutes on a high flame.
Check the softness and consistency of the dal before serving. Add water and pressure cook more if required.
Heat ghee in a tempering pan, add the dry red chili and mustard seeds. When the mustard seeds crackle, turnoff the stove and add it to the dal.
Serve hot with dal or roti.