Sabut Moong Dal Recipe: This comforting Green Moong Dal recipe involves cooking whole moong beans in a pressure cooker and seasoning them with fragrant spices. It’s a nutritious and fulfilling dish that pairs wonderfully with rice or roti. Here, you will discover detailed instructions and accompanying photos to prepare this Punjabi Sabut Moong Dal for a delightful lunch or dinner experience.
About Green Sabut Moong Dal Recipe:
I frequently prepare green moong dal, and I’m excited to share this traditional comfort food recipe with you. Similar to Dal Makhani made with whole black gram, this vegan dish features healthy lentils cooked with an array of vibrant spices and aromatics. Green moong dal, also known as sabut moong dal, gets its name from the whole green gram used in the recipe. These lentils, with their husks intact, lend a lovely consistency and texture to the dish.
Even though Dal Makhani and green moong dal employ distinct types of lentils, they adhere to a comparable, time-tested cooking technique. The lentils are soaked and then pressure cooked for a quick and nearly foolproof preparation. Subsequently, a fragrant tempered oil is added to the moong dal to impart deep flavor.
Sabut moong dal boasts an earthy, satisfying taste and a slightly thick consistency. It’s not as thin as a soup-like curry but is perfect for serving over rice or alongside roti.
Ingredients: Sabut Moong Dal Recipe
Main Ingredients:
- 1/2 cup whole moong beans with husks, soaked in water for 1 to 2 hours or overnight
- 2 tablespoons oil
- 1 medium-sized Indian bay leaf (tej patta)
- 1/2 teaspoon cumin seeds
- 1/3 cup chopped onions or 1 medium-sized onion
- 1/2 cup finely chopped tomatoes or 1 medium to large tomato
- 1 to 2 green chilies or 1/2 to 1 teaspoon chopped
- 1 teaspoon Ginger Garlic Paste or 1/2 inch ginger + 3 to 4 medium garlic cloves, crushed to a paste
- 1/4 teaspoon ground turmeric
- 1/4 tbspn red chili powder or cayenne pepper
- 1/2 teaspoon ground coriander (Coriander Powder)
- 1/4 teaspoon Garam Masala
- 2.5 to 3 cups water
- 2 tablespoons chopped coriander leaves (cilantro)
- Salt, as required
For Tempering:
- 1 tablespoon oil
- 1/2 teaspoon cumin seeds
- 1 pinch asafoetida (hing)
- 1/4 tbspn red chili powder or cayenne pepper
Instructions: Sabut Moong Dal Recipe
Preparation:
- Rinse the green moong beans a couple of times and then soak them in enough water for an hour. Alternatively, you can soak them for a couple of hours or overnight. If soaking overnight, the pressure cooking time will reduce.
- After 1 to 2 hours, drain all the water and keep the soaked mung beans aside.
- Chop the onion, tomato, and green chilies. Crush the ginger and garlic to a paste in a mortar-pestle.
Making Green Moong Dal:
- Heat 2 tablespoons of oil in a 3-liter pressure cooker over low heat.
- Add the whole spices – Indian bay leaf (tej patta) and cumin seeds. Fry until the cumin seeds splutter.
- Then add the chopped onions. Sauté the onions until light golden on medium-low to medium heat.
- Add the ginger-garlic paste and chopped green chilies. Mix and sauté for a brief moment until the raw scent of ginger and garlic dissipates.
- Now add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and garam masala powder.
- Stir and sauté on medium-low to medium heat until the tomatoes soften, become pulpy, and you see oil releasing from the sides.
- Add the soaked moong beans. Stir to combine.
- Add 2.5 to 3 cups of water and salt as per taste. Mix very well.
- Cover and pressure cook the whole moong dal for 10 to 12 whistles or approximately 15 to 17 minutes over medium to high heat, ensuring the moong beans are thoroughly softened.
- When the pressure falls naturally down on its own in the cooker, then only open the lid and check the moong beans.
- If they still retain a slight firmness, add some water and pressure cook for additional whistles.
- Keep the cooker on the stovetop and simmer the moong dal for 5 to 6 minutes, stirring at intervals. If the mixture looks dry, then you can add more water.
- The consistency of the dal should not be watery. While cooking, you have the option to mash a few lentils using the back of a spoon.
- Turn off the heat once the dal reaches your desired consistency. Cover the cooker with a flat steel lid or a steel plate.
Tempering for Green Gram Curry (optional step):
- Heat 1 tbspn of oil in a small pan or tadka pan. Splutter cumin seeds first on low heat.
- Turn off the heat, then sprinkle in a pinch of asafoetida and red chili powder or cayenne pepper. Stir to mix.
- Add this tempering mixture to the dal. Stir and mix well.
- Add chopped coriander leaves. Stir again.
- Serve Green Moong Dal with steamed rice or chapati. Garnish with a few coriander leaves if desired.
FAQs about Sabut Moong Dal Recipe
Can I use split moong dal instead of whole moong beans?
While split moong dal can be used, the texture and taste of the dish will differ slightly. Whole moong beans with husks provide a unique consistency and flavor to the dal.
How long should I soak the moong beans?
Soaking the moong beans for 1 to 2 hours is sufficient. However, if you prefer, you can soak them overnight, which will reduce the pressure cooking time.
Can I skip the tempering step?
The tempering adds an extra layer of flavor to the dish, but it’s optional. If you prefer, you can omit the tempering step without significantly affecting the taste of the dal.
What can I serve with Green Moong Dal?
Green Moong Dal pairs well with steamed rice or chapati. You can also enjoy it with naan or bread of your choice.
How do I store leftovers?
Leftover Green Moong Dal can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat it on the stovetop or in the microwave before serving.
