How to make tasty Moong Dal Sabzi
Moong dal is a common dish in India. But moong dal sabzi is an uncommon dish. It is very different recipe, very tasty & simple to cook. In this recipe the taste of the dal is more prominent as there is hardly any water and very few masala are used. In this recipe split yellow moong dal is used which is cooked in such a way that each split bean remains intact.
Moong Dal
Dal/pulses are included almost daily in the meal for the protein intake. Moong dal is one of the widely used pulse. It is available as whole green gram, split beans with skin & split yellow beans i.e. without skin. All tastes differently on cooking. It is the pulse which requires very less cooking time and easily digested.
A very popular dish of this dal is “Moong Dal Khichdi” in which moong dal is cooked along with rice. Another popular recipe is “Moong dal Halwa”…a very tasty and yummy desert made with lots of ghee and dry fruits.
You can also try my other Sabzi/Side dish recipes
Matar Paneer/Cottage cheese and green peas Curry,
Quick Paneer ki sabzi/ Cottage cheese side dish
Bhindi/Lady’s Finger/ Okra sabzi
Suva/Shepu ki sabzi/Dill Side dish
Gaur sabzi/ Clutter beans side dish
Methi Matar Malai/Fenugreek & Green peas curry
Ingredients:
- Soaked yellow Moong dal – 2 cups
- Fresh ginger garlic paste – 1 tsp
- Red chilli powder – 1 tsp
- Turmeric powder – ½ tsp
- Coriander powder – 1 tsp
- Salt to taste – to taste
- Oil – 1 tbsp
- Curry leaves – 8 to 10
- Chopped green chilli – 2
- Jeera/cumin – 1 tsp
- Chopped ginger – 1 to 2 inch long
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Method:
- Soak the yellow dal for 5 to 6 hours in warm water.
- Drain the excess water from the soaked dal and keep it aside.
- Keep all the ingredients ready as we will be adding the ingredients quickly.
- Heat oil in a kadhai or pan.
- The oil should not be overheated, otherwise dry masala will get burnt and the sabzi will have burnt flavour.
- Add curry leaves and green chilli. Cook for few seconds.
- Add ginger garlic paste, chopped ginger and cook for a minute.
- At last add all dry masala except salt.
- Mix properly.
- Add soaked dal.
- Mix all the ingredients properly and cover with lid.
- Cook for 2 minutes.
- Remove the lid and mix gently. Now the dal will be looking dry and shrink down.
- Sprinkle some water and mix gently. Cover with lid. Cook for 5 minutes.
- After 5 minutes check if the dal is still dry, however if required, then sprinkle some more water.
- Mix the dal gently because cooked dal is delicate and breaks easily.
- Cover the sabzi with lid and let it cook for 5 to 10 minutes.
- Add salt to taste and mix gently.
- Garnish the sabzi with chopped coriander.
- Serve hot with roti.
