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Recipe
Cuisine: Indian
Category: Main Course
Preparation time: 10 minutes
Soaking Time: 6-7 hours (or overnight)
Cook Time: 20-25 minutes
Serving Size: 4 persons
Author: Bhumika Joshi
Ingredients:
- 1 cup whole green gram (sabut moong dal)
- 2 tbsp oil
- 1 tsp cumin seeds
- 4-5 curry leaves
- 1 pinch asafoetida
- 1 Green chili chopped
- 1 inch ginger grated
- 1 medium size tomato
- 3/4 tsp turmeric powder
- 1 tsp kashmiri red chili powder
- 1 tsp coriander powder
- Salt to taste
- Water as required
Method:
- Wash and soak the moong dal for 6-7 hours or overnight.
- Discard the water in which it was soaked and wash it with fresh water.
- Heat a pressure cooker on medium heat with 2 tbsp oil in it.
- Once the oil is hot add cumin seeds and let them splutter.
- Now add the chopped green chili and curry leaves.
- Add the grated ginger and asafoetida and stir for half a minute.
- Now add the chopped tomato. Add all the dry masalas and mix well till the tomato becomes soft and mushy.
- Now add the soaked moong and mix. Add 1 cup warm water and close the pressure cooker lid for 1 whistle.
- Let the pressure release naturally. The moong should be cooked properly (not too mushy but not too hard to eat).
- You can adjust the number of whistles accordingly since it depends on the quality of moong and the hardness of water at your place too.
- Add lemon juice and some chopped coriander leaves.
- Your dry moong dal sabzi is ready to be served with roti/paratha.
If you make this recipe I would love to know your feedback and please do not forget to tag me @bhumikascookbook
Happy Cooking!
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