Whole Green Moong Dal Recipe | Hara Moong Dal | North Indian Dal recipes

Lentils and Legumes are a good source of protein especially for vegetarians and I make sure that I include one kind of dal or legumes in my daily meal in some form or the other.It is quite boring to eat the same variety of dals on daily basis and hence I usually stock up my pantry with all kinds of dals and lentils available in market so that I would not need to repeat the dal at least for a few days. The preparation process of this dal is very simple and I love it with minimal spices.I somehow like the texture of dal when prepared with whole lentils like Whole Masoor dal, Whole Green Moong dal, Matki etc, I feel they add more earthyness to the dal. 

I even combine the dals and few combination of dals are our absolute favorite like Chilka Urad-Chana dal, Chilka Moong- Chana dal and also Mixed dal. All these dals are quick to prepare if you forget to soak your legumes like chole, rajma etc.

Check out other Whole moong recipes in my blog:

• Green Gram Sundal | Whole Moong Sundal
• Green Whole Moong Adai
• Sprouts Fried Rice | Moong Sprouts Chinese style Fried Rice
• Moong Sprouts Salad
• How to make Sprouts at home | Homemade Moong Bean Sprouts

Whole Green Moong Dal | Saboot Moong Dal Recipe:

Serves 2-3 | Author: Prathibha
Prep time: 5 mins | Cooking time: 25 mins | Total time: 30 mins
Cuisine: North Indian | Category: Side dish- Dals/Lentils

Ingredients:

1/2 cup Whole Green Moong

1 big Tomato,finely chopped

1 medium Onion,finely chopped

2 tsp Ginger-Garlic paste

1/4 tsp Garam masala,optional

1 tsp Red chili powder

1/2 tsp Cumin seeds

1/2 tsp Turmeric powder

a pinch of Asafoetida

1 tbsp chopped Coriander

salt to taste

1 tbsp Oil

for tempering:

1/2 tsp Cumin seeds

1/4 tsp Red chili powder

a pinch of Asafoetida

1 tsp Ghee/Oil

Method:

• Wash and soak whole moong for 4-5 hrs.Add a pinch of turmeric and chopped tomato to it and pressure cook for 2 whistles and reduce the flame and let it cook for 10-12 mins.You can even add tomatoes while frying onions too.

• Heat oil and crackle cumin seeds and add finely chopped onions and ginger-garlic paste and fry until it is brown in color.

• Add cooked whole moong to the fried onion mixture and add turmeric powder, red chili powder, garam masala and enough salt and mix nicely and cook it for another 8-10 mins.

• Add chopped coriander to it and give a stir.
• Meanwhile heat oil/ghee in the tadka pan and crackle cumin seeds and add asafoetida and red chili powder and pour it into the dal and cover it immediately.Just before serving mix it in the dal and serve.

Serve it hot with hot rice/jeera rice/pulao or roti/paratha.

Variations:

1. You can follow the same process for making any dal like yellow moong dal, split moong, toor dal, masoor dal, whole masoor dal, chilka urad-chana dal, toor-chana dal, mixed dal, chana dal.
2. You can also follow the same process for legumes like white/black chickpeas,rajma,lobia but make sure you soak them for 7-8 hrs.
3. You can add a tsp of Kasuri methi while frying onion-tomato mixture for a different flavor.
4. The addition of Garam masala is optional. I like this dal very simple flavors.

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