Gujarati Rasawala Moong Recipe 🌿 | Protein Packed Desi Curry | Healthy Lunch Idea#easyrecipe#protein

moong dal

🥗Healthier: split yellow lentils

💰Cheaper: split peas

Split peas are often less expensive and provide a similar texture.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Vegetable oil is usually cheaper and works well for cooking.

Introduce the dish as Gujarati comfort food, Rasawala Moong, typically served with roti and rice.

State the ingredients needed: 1 cup moong dal, ginger, garlic, and 1 tomato.

Soak the moong dal if possible for quicker cooking, but it's not necessary.

In a pressure cooker, add a little oil and the moong dal, ensuring there are no stones in the dal.

Add salt, turmeric, and one roughly chopped large tomato to the pressure cooker.

Add ginger and garlic, but do not add green chilies as red chili will be used later.

Stir the ingredients properly, emphasizing that this is a one-pot meal.

Pour in hot water to speed up the cooking process.

Apply oil on the lid and sides of the pressure cooker to prevent water from spilling out during cooking.

Seal the pressure cooker and cook until you hear two whistles, then check if the dal is cooked.

If the dal is not fully cooked, close the lid and cook for one more whistle.

After three whistles, release the pressure before opening the cooker to avoid accidents.

Check the dal; it should be soft and easily mashable. Stir to mix any whole pieces of dal.

Add a little water to adjust the consistency as the dal thickens when cooled.

Wait for the mixture to come to a boil and add one teaspoon of coriander cumin powder, stirring well.

Add black salt and a sweet lemon (lime) for garnish, along with red chili as a substitute for green chilies.

Heat oil in a separate pan for tempering and add panch phoran once hot.

Add the sweet lemon and other tempering ingredients, ensuring to mix well.

Immediately pour the tempering over the cooked dal and cover to retain the aroma.

Add a little water to the tempering pan to capture all the flavors and pour it over the dal.

Garnish with coriander leaves and green garlic if available.

Serve the Rasawala Moong with roti, rice, and pickles.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

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