Maayeka

Traditional Indian Vegetarian and Vegan Recipes

Sabut Moong Daal Recipe, Dahi Wali Moong, Moong Recipe

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Sabut Moong Daal -Healthy, tangy whole green lentils cooked with fresh herbs and yogurt

Sabut Moong daal is a very healthy lentil.Yellow moong daal, chilka wala moong and whole green moong daal are the three different form of this whole lentil.There are so many different ways to make it and the bean sprouts are most popular sprouts made with whole moong –how to make bean sprouts

Sabut  moong is slightly heavy to digest so I have used methi dana , asafoetida and ginger in it to aid digestion.It need little extra time to cook as compared to yellow moong daal so I prefer to use pressure cooker to cook sabut moong .

I also make a Bhatia special whole Moong daal Recipe – Mag Methi Daal  which is also very light and delicious. I have learned this sabut moong or dahi wali moong recipe from my neighbor and now it become a favourite daal of my family,my son loves this daal and when ever he comes home I often make this for him.

In dried spices only turmeric and salt is used rest all are fresh herbs, so it taste delicious and light to digest.I have also posted a sabut moong daal recipe which is my community special –  khatti methi moong

You can also try these delicious Moong Recipes-

sabut moong daal

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Print Recipe
3 from 2 votes

Sabut Moong Daal Recipe

Whole green lentil cooked with yogurt and mild Indian spices
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Lentil/Daal, Main Course
Cuisine: Indian, Satvik Food
Keyword: dahi wali moong, moong, sabut moong daal
Servings: 5 people
Author: anjanaskc

Ingredients

  • 1 cup Whole Green Lentils / Sabut Moong
  • 1.5 tbsp Ginger / Adrak chopped
  • 1/2 cup Yogurt / Dahi
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • to taste Salt / Namak
  • 1 tbsp Lemon Juice / Nimbu Ka Ras
  • 1/2 tsp Sugar / Chini
  • 3 tbsp Fresh Coriander / Cilantro / Hara Dhaniya chopped
  • 5 Kokam
  • 3/4 tsp Cumin Seeds / Sabut Jeera
  • 1/4 tsp Asafoetida / Hing powder
  • 10 Curry Leaves
  • 2 tsp Green Chillies / Hari Mirch chopped
  • 2 tbsp Clarified Butter / Desi Ghee *
  • 4 Dried Red Chilli, Whole
  • 1/2 tsp Fenugreek Seeds / Methidana

Instructions

  • Wash and soak sabut moong for at least 1 hour (can also use moong sprouts to make this)
  • In the pressure cooker add ghee and when it become warm add methi dana and cumin seeds.
  • When seeds start to crackle then add chopped green chilies,curry leaves and asafoetida.
  • Now add soaked daal and 2 glasses of water and pressure cook for 3-4 whistles or till cooked well and become soft and mushy.
  • Open the cooker and mash the daal with a whisk
  • Add whisked yogurt, few curry leaves ,sugar, salt,turmeric, kokum,chopped ginger and the whole red chilies(brake them into small pieces)in the daa
  • Add approx 2 -2.5 cups of water to adjust the thickness(or according to the thickness you want to have)
  • Mix well and simmer for about 15 minutes.
  • Now add fresh coriander and lemon juice and remove from the flame.
  • Add 1 tsp of ghee in whole moong daal while serving.

Notes

Serving suggestions- Goes best with steamed rice or rotis
TIPS-
1-Can puree it and serve as a lentil soup.
2- Instead of kokum dried or fresh raw mango slices can also be used.
3- Vegan- you can skip yogurt and increase the amount of lemon juice

Comments

  1. Hi Mam

    would like to know whether this green moon if the one which we use for make tadka.

    thanks sunita

    • Hi Sunita
      I have made this with whole green moong but you can also make this with yellow moong daal or chilka wali moong daal/split moong daal with husk.

  2. @Fatima you can also cook it in a pan then add some more water and cover with a lid till it become soft.

  4. Is there any other way to make it without using pressure cooker???