Sabut Moong Dal | Green Moong Dal | Green Gram Recipe
Sabut Moong Dal with step by step instructions and video recipe.
Indian meals or thalis are incomplete without some portion of dal (pulses or legumes) in it. It adds to the nutrition and makes the meal complete and wholesome.
I have about 12 – 15 types of lentils and legumes in my pantry. I pair different dals with different sabzi to get all the nutrition and taste possible.
Green Moong Dal is one of the preferred dal at home and loved by everyone in the family.
This is a No Onion No Garlic Green Moong Dal recipe. If you skip the ginger it also becomes the Jain recipe.
As we don’t have to cook onion and garlic for this recipe, the tempering takes a very little time making it quicker and easier to prepare.
There is no compromise on the taste. This green gram curry tastes delicious with roti, paratha or even steamed rice.
This dal is –
1. No Onion No Garlic
2. Can be made Vegan (add oil in place of ghee)
3. Rich in protein
4. Easy to make
5. Can be prepared Vegan (Add oil in place of ghee)
Video Recipe –
More No OnionNo Garlic Recipes –
How to prepare for Sabut Moong Dal –
As this is a no onion no garlic recipe there isn’t much preparation required for this recipe.
Soak moong dal beforehand. I prefer to soak in overnight. Keep all the spices ready and cut the tomato into two halves.
How to make Sabut Moong Dal –
Wash and rinse dal 4-5 times or until clear water comes out. Soak it overnight. Boil it with turmeric, salt and tomato. Open the cooker only when steam is released by itself.
For the tempering, heat ghee. Splutter cumin seeds. Add grated ginger and slit green chilli. Cook for half a min.
Next, add tomato (boiled with dal), cook till nicely done. Add in the spices and make sure they do not burn. Mix well.
Finally, add boiled dal, adjust the consistency if required. Simmer on a low flame for 5 mins.
Garnish with coriander and serve hot.
Things to keep in mind while making Sabut Moong Dal –
1. Soak moong dal overnight for faster cooking.
2. Cook for a little extra time if you haven’t soaked it overnight. Prefer to soak at least 2 hrs prior to cooking.
3. Adjust consistency as per taste.
4. While making tempering make sure the ghee isn’t too hot to burn the spices.
5. Use ghee instead of oil in tempering for better aroma and flavours.
6. Prepare tempering in steel utensil, in case making in the aluminium utensil, transfer immediately to glass or steel container once cooked.
Step by Step Recipe of Green Moong Dal –
Boil Dal –
1. Boil soaked (overnight) whole moong dal with some turmeric, salt and tomato for 2-3 whistles.
2. Open the cooker only when steam is released by itself.
1. Heat ghee in a kadai. Splutter cumin seeds.
2. Add grated ginger, slit green chilli and asafoetida. Cook for half a min.
3. Next, add tomato (boiled with dal), let it cook for 2-3 mins or until well done.
4. Flavour it with turmeric powder, red chilli powder, coriander powder and salt.
5. Mix well. Make sure the spices do not burn. Add salt accordingly, as we have also added it while boiling dal.
6. Finally, add boiled dal and mix well.
7. Add water if required to adjust the consistency.
8. Garnish with fresh coriander leaves.
9. Serve hot with roti, paratha or rice.
How to serve Green Moong Dal –
If you are a rice lover like me, you can also serve it with steamed rice or jeera rice for dinner along with some cucumber salad.
I even love it as a whole meal. Add finely chopped vegetables and some lime juice. Enjoy as a healthy meal.
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Sabut Moong Dal
- 1 Cup Whole Moong Dal (Soaked overnight)
- 1 No. Tomato
- Salt to taste
- 1/2 Tsp Turmeric Powder
- Water as required
- 1 Tbsp Ghee (or Oil)
- 1 Tsp Cumin Seeds
- 1 Tsp Grated Ginger
- 1 No. Slit Green Chilli
- 1/2 Tsp Turmeric Powder
- 1 Tsp Red Chilli Powder
- 2 Tsp Coriander Powder
- Salt to taste
- Coriander leaves
Boil Dal -
- Boil soaked (overnight) whole moong dal with some turmeric, salt and tomato for 2-3 whistles.
- Open the cooker only when steam is released by itself.
- Heat ghee in a kadai. Splutter cumin seeds.
- Add grated ginger and slit green chilli. Cook for half a min.
- Next add tomato (boiled with dal), let it cook for 2-3 mins or until well done.
- Flavor it with turmeric powder, red chilli powder, coriander powder and salt.
- Mix well. Make sure the spices do not burn. Add salt accordingly, as we have also added it while boiling dal.
- Finally, add boiled dal and mix well.
- Add water it required to adjust the consistency.
- Garnish with fresh coriander leaves.
- Serve hot with roti, paratha or rice.