Whole mung dal is one of India’s most consumed dals or lentils. This is cultivated in many states, especially in the northern belt. Considering the healthiest dal, this can be prepared with many versions using different ingredients. This dal is lovingly eaten with rice in the main course.
Its sprouted version is much more popular nowadays. Weight Watchers add mung sprouts to their daily diet. Its nutritional value is very high as this is a protein-rich lentil. Sprouted dal is high in vitamins and minerals
Today I have cooked its very rustic and day-to-day version. The soaked dal is cooked to perfection and a tadka of some aromatics lifts the flavour. This is the most popular method of cooking this healthy lentil. Not only this a variety of dishes from breakfast to the main course can be Prepared with this whole green mung dal
Prep Time – 20 minutes
Cook time – 30 minutes
Course – Main
Cuisine – North India
Serves – 4
Author – Bharti Dhawan
INGREDIENTS REQUIRED
• Whole mung dal – 1 bowl /150 gms
• Water – 4 and a half bowls (same bowl)
• Salt – 1 and 1/2 tsp /to taste
• Haldi/Turmeric powder – 3/4 tsp
• Tomato – 1 medium
• Oil – 1 tsp
• Tez patta – 1 no
• Finely chopped ginger – 1/2 tsp
INGREDIENTS FOR TADKA/TEMPERING
• Finely chopped onions – 1 medium
• Finely chopped tomatoes – 1 medium
• Finely chopped ginger – 1/2 tsp
• Finely chopped garlic – 1 tsp
• Finely chopped green chillies – 1-2 nos
• Ghee – 1 tbsp
• Jeera/cumin seeds – 1 tsp
• Heeng/asafoetida – a pinch
• Red chilly powder – 1 tsp
• Coriander powder – 1 tsp
• Garam masala – 1/2 tsp
• Chopped coriander leaves – 1 tbsp
METHOD
1- Rinse mung dal nicely and soak for 20 minutes
2- Now take a pressure cooker and add soaked dal, one tez patta, and chopped tomato.
3- Next, add water, cloves, cinnamon stick, haldi powder, and salt
4- Close the lid of the pressure cooker and allow 1st whistle to come at a high flame
5- Slow the flame to low and cook dal for 20 minutes
6- Switch off the flame and allow the cooker to cool down completely
7- Open the lid and mix dal with the help of a ladle
8- Now take out all the whole spices and prepare for Tadka/Tempering
* Whole spices have been added to flavours and aroma
TADKA/TEMPERING
1- Add ghee to a pan and add heeng powder followed by jeera
2- Add chopped onions, ginger and garlic and cook until they become light brown
3- Add all the powdered spices (red chilly powder, coriander powder and garam masala)
4- Add chopped tomatoes and cook for a while
5- Cook all the ingredients until ghee appears on the sides
6- Next, transfer cooked green mung dal and boil it for 2 minutes. This will help dal to absorb all the flavours. Finish the cooking of the dal by adding chopped coriander leaves
7- Green moong dal is ready. Serve the tasty-healthy dal in the meal with roti/ JEERA RICE or Ajwain Paratha
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