Lunch
Punjabi Sabut Moong Ki Dal Recipe (Whole Green Lentils Cooked With Punjabi Spices) Made Simple
Punjabi Sabut Moong Ki Dal Recipe (Whole Green Lentils Cooked With Punjabi Spices) Made Simple is a delicious Lunch dish that can be prepared in just 0 minutes....
⏱️
10 Min Prep
🔥
30 Min Cook
🍽️
2 Servings
🥗
High Protein Vegetarian
Ingredients
- 1 cup Green Moong Dal (Whole)
- 2 Onions - roughly chopped
- 2 Tomatoes - roughly chopped
- 1 inch Ginger - pounded
- 4 cloves Garlic - roughly pounded
- 2 Green Chillies
- 1 teaspoon Sunflower Oil
- 1 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Garam masala powder
- Salt - to taste
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Ghee
- 1/2 teaspoon Kashmiri Red Chilli Powder
- Coriander (Dhania) Leaves - chopped
Instructions
1
To begin making the Punjabi Sabut Moong Ki Dal, first wash the green moon thoroughly under running aqua and soak the lentils for 3-4 hours or overnight.
2
Ensure that there is sufficient aqua in the vessel to submerge the lentils completely.When ready to cool the dal, place a pressure cooker on the bring to temperature.
3
toss in whole moong dal with 3 cups of aqua, seasoning and turmeric dusting masala condiment to it.
4
Shut the lid and allow it to stew on a high bring to temperature.
5
When the pressure cooker releases one whistle, reduce the bring to temperature to low and continue to stew for 6 mins before you turn the bring to temperature off.
6
Allow the cooker to rest till the pressure has released naturally and the weight is simple to pull off.
7
When the lid comes off without any resistance, you will know that the pressure has released completely and the cooker can be opened.
8
Set the cooked moong aside.Place a kadai on the bring to temperature, toss in some lubricate to it and mildly hot it up slightly.
9
toss in jeera seeds to it and toss till they gently brown.toss in the diced onions, green chilli, ginger and garlic to the lubricate and sauté it all until the onions are golden brown.When the onions turn brown, toss in tomatoes and sauté for a few mins until the tomatoes are fully cooked.toss in the cooked dal and garam masala at this stage and stew for 2-3 mins.In a tempering/tadka cooking vessel or ladle, thaw the ghee.
10
When it is mildly hot, toss in the Kashmiri mirchi dusting masala condiment, saute for 30 seconds and empty the tempering over the dal right before serving.toss in a dash of lemon extract and decorate with coriander leaves and present fiery present the Punjabi Sabut Moong Ki Dal with raw Phulkas or Lachcha Parathas, with sliced onions and a dash of lemon for a simple comforting meal.
Recipe Information
Cuisine
North Indian Recipes
North Indian Recipes
Course
Lunch
Lunch
Diet
High Protein Vegetarian
High Protein Vegetarian
Total Time
40 mins
40 mins
Recipe Time chart
Preparation Time
10 minsCooking Time
30 minsTotal Time
40 minsMaster Chef
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