Healthy Sabut Moong Dal Recipe | Delicious Sabut Moong Dal Tadka

moong dal

🥗Healthier: split moong dal

💰Cheaper: yellow split peas

Yellow split peas are often more affordable and have a similar texture.

oil

🥗Healthier: ghee

💰Cheaper: vegetable oil

Vegetable oil is generally less expensive than ghee.

Start by taking 200 grams of whole moong dal and soak it in water for 2-3 hours. If you can't soak it, use hot water for at least 30 minutes. If you don't soak it, it will still cook but will take longer.

Drain the soaked dal and transfer it to a pressure cooker.

Add 1 liter of water, 1/2 teaspoon salt, 1/2 teaspoon turmeric powder, 2 bay leaves, and a 2-inch piece of cinnamon to the cooker.

Close the lid and cook on high flame until one whistle, then reduce the flame to low and cook for 8-10 minutes. If the dal is not soaked, cook for 20-25 minutes.

After cooking, allow the pressure to release naturally and open the lid to check if the dal is perfectly cooked.

In a separate pan, heat approximately 1/4 cup of oil.

Add 1/4 teaspoon asafoetida and 1/2 teaspoon cumin seeds to the hot oil and wait for them to crackle.

Add 1 finely chopped medium-sized onion (70-80 grams) and 2-3 green chilies. Fry until the onion is slightly soft and starts to turn light pink, but do not let it darken too much.

Add 1 teaspoon ginger-garlic paste and a little water to prevent the onion from darkening too much. Sauté for 1.5 to 2 minutes until the raw smell of ginger and garlic is gone.

Add 1 teaspoon coriander powder, 1/2 teaspoon red chili powder, 1 teaspoon Kashmiri red chili powder (optional), and 1 teaspoon salt. Be cautious with salt since it was added earlier. Stir and sauté until the oil separates from the masala.

Chop and add 2 medium-sized tomatoes (about 150 grams) and cook until they become soft and mushy. You can cover the pan and cook on low flame for 5-7 minutes to help them soften.

Once the tomatoes are soft, mash them slightly with a spatula and mix well with the masala.

Add the cooked dal to the masala and mix on medium flame until it starts to boil. If the mixture is too thick, add 1/2 to 3/4 cup of warm water and bring it to a boil.

Once boiling, reduce the heat and simmer for 3-4 minutes to allow the dal to absorb the flavors of the spices.

For tempering, heat 2 tablespoons of ghee until hot, then add 1-2 tablespoons of onion, 2 dried red chilies, and 1-inch julienned ginger. Cook until the onion starts to turn golden.

Pour the tempering over the dal and cover for 1.5 to 2 minutes to let the flavors meld.

Finally, add 1/2 teaspoon of garam masala, chopped cilantro, and slit green chilies according to taste. Serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary