Sabut Moong Daal Recipe
Whole green lentil cooked with yogurt and mild Indian spices
Lentil/Daal, Main Course
Indian, Satvik Food
dahi wali moong, sabut moong daal
Whole Green Lentils / Sabut Moong
Ginger / Adrak
Yogurt / Dahi
Turmeric Powder / Haldi Powder
Salt / Namak
Lemon Juice / Nimbu Ka Ras
Sugar / Chini
Fresh Coriander / Cilantro / Hara Dhaniya
Cumin Seeds / Sabut Jeera
Asafoetida / Hing powder
Green Chillies / Hari Mirch
Clarified Butter / Desi Ghee *
Dried Red Chilli, Whole
Fenugreek Seeds / Methidana
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.
Serving suggestions- Goes best with steamed rice or rotis
1-Can puree it and serve as a lentil soup.
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