Moong Dal Ki Sabzi

Post date: 19-Jun-2009 16:48:50

Preparation Time : 15

Cooking Time : 20

Serves / Makes : 4

Ingredients

Whole moong dal - 1 tea cup

water - 5 cups

Oil - 3 tea spoon

Onion - 3 Medium sized - finely chopped

Garlic - 5 flakes - finely chopped

Ginger - 1 small piece - finely chopped

Tomato - 1 large - finely chopped

Jeera - 1 teaspoon

green chilli - 1 medium

haldi - 1 pinch

Chilli powder - 1 spoon

Dhania powder - 1 spoon

Salt according to tasteKitchen king - 1/2 spoon (Optional)

Method

Pressure cook the whole moong dal in 5 cups of water. Pour oil in a hot kadai, add jeera, once the jeera splatters add ginger garlicn pieces and green chillies into the oil. Let the garlic pieces turn a little brown. Now add chopped onion and add all the above said powders along with the salt. Let it cook for about 7 mins. Then add chopped tomato and once the tomato is well cooked add cooked moong and let it come to boil. Your Moong Dal sabzi is ready to serve. If desired can garnish with fresh coriander.

User Comments & Tips

Serve with hot rotis or chapathis. If desired can eat it with hot rice but don't forget to add little ghee!!

Note: can add tomoato puree instead of chopped tomatos.

Other variant:

Ingredients

• 1 cup dried lentils, soaked

• 1 medium onion, chopped

• 1 medium tomato, chopped

• 1 tablespoon coriander, finely chopped

• 1 green chili pepper, sliced vertically

• 1 teaspoon cumin seed

• 1 tablespoon vegetable oil

• salt

Directions

1. Heat oil in a pan.

2. Add cumin seeds.

3. Wait until they crackle before adding the chili.

4. Now add onion, a pinch of salt, and saute on a low flame till the onion turns translucent.

5. Add the tomato and a bit of salt and let it fry on a low flame until the water starts separating from the tomato.

6. Add the moong dal and mix it well into the onion-tomato paste, add salt, let it fry for a few minutes.

8. Add enough water to just about submerge the moong, cover the pan with a lid and leave it to cook on a low flame.

9. Stir the mixture occasionally to make sure that the water does not evaporate leaving the moong stuck to the bottom of the pan.

10. When all the water has disappeared, check to see that the moong is soft enough to be eaten.

11. The mix should be dry and not liquid like Indian dal normally is.

12. Sprinkle the chopped coriander and serve hot with chapati or roti.

@compiled by Ashish