I absolutely love this recipe because it’s the perfect blend of comfort and flavor, taking me back to cozy family dinners. Plus, it’s packed with protein-rich green moong dal and warm spices, making it both satisfying and nutritious!
My recipe for Green Moong Dal, a dish I relish making and eating, is an excellent example of healthful and delicious cooking. Its base is green moong dal, a split legume, which, when cooked, becomes tender and creamy.
Spices in this dish are as essential as the makings of any good curry: they make it fragrant, and they make it taste amazing. As I was saying, a splash of lemon juice brightens the dish, while coriander gives it a fresh finish.
All dal (the Indian word for “peas,” “beans,” or “lentils”) are packed with protein and fiber and are wonderfully inexpensive.
Ingredients
Moong Dal, green: Proteins and fiber, very digestive.
Clarified butter: Enriches and flavors, is a source of rapid, healthy-providing energy; is low in butyric acid; and is inexpensive to manufacture.
Cumin seeds are aromatic; they help in digestion; and they add a flavor that is earthy and warm.
Onion: Delivers sweetness and depth; a source of antioxidants.
Ginger-Garlic Paste: Anti-inflammatory, adds warmth and pungency.
Green chilies add heat and bolster the metabolism.
They are also an excellent source of Vitamin C.
The tomato: it offers acidity and umami, with a rich supply of Vitamin C.
Powdered Turmeric: Adds warmth and color while being anti-inflammatory.
Coriander Powder: Fresh and lemony, helps digestion.
Garam Masala: A fragrant mixture, adds layers and depth.
Cilantro: Fresh, citrusy, and rich in antioxidants.
Juice of Lemon: Contributes sourness, boosts flavors, copious in Vitamin C.
Ingredient Quantities
- 1 cup green moong dal (whole green gram)
- 3 cups water
- 1 tablespoon ghee or oil
- 1 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 1 teaspoon ginger-garlic paste
- 1-2 green chilies, slit
- 1 medium tomato, finely chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- 2-3 tablespoons fresh coriander leaves, chopped
- 1 tablespoon lemon juice (optional)
Instructions
1. Wash the green moong dal well under running water. Place it in 3 cups of water and let it soak for a minimum of half an hour.
2. In a large pot or pressure cooker, mix the soaked dal with its soaking water. Bring the combination to a boil, and then reduce the heat as the mixture simmers on the stovetop. The simmering dal should take about 40 minutes to tenderize. However, cooking the dal in an electric or stovetop pressure cooker only requires 2-3 whistles.
3. In another pan, warm the ghee or oil over medium heat. Add the cumin seeds and allow them to sizzle until they give off a good smell.
4. The pan should have chopped onion inside. Sauté this onion in the pan until it achieves a golden-brown appearance.
5. Add the ginger-garlic paste and slit green chilies, then cook for another minute, making sure the raw scent is gone before proceeding.
6. Incorporate the diced tomato and sauté until it is soft and mushy, giving up its juices.
7. Add in the turmeric powder, coriander powder, and salt, and blend in well. Give it a minute more over the flame.
8. Into the onion-tomato mixture, stir the cooked dal. If necessary, adjust the consistency with water and bring it to a simmer.
9. Incorporate the garam masala and allow the dal to simmer for 5 to 10 minutes more so that the flavors meld together.
10. If desired, before serving hot with rice or roti, garnish with a squeeze of lemon juice and chopped coriander leaves.
Equipment Needed
1. Running water source
2. Large bowl
3. Measuring cups
4. Large pot with lid or pressure cooker
5. Stovetop
6. Pan
7. Wooden spoon or spatula
8. Knife
9. Cutting board
10. Measuring spoons
11. Serving spoon
12. Serving bowl or platter
FAQ
-
Q: How do I ensure that the green moong dal is cooked perfectly?
A: To cook the dal perfectly, rinse it thoroughly and soak it for at least 30 minutes before cooking. This reduces the cooking time and ensures even cooking. -
Q: Can I use oil instead of ghee?
A: Yes, you can use oil as a substitute for ghee. Although ghee adds a rich flavor, oil works well for a vegan version. -
Q: How spicy is this dish?
A: The dish has a moderate level of spiciness. Adjust the number of green chilies according to your taste preference. -
Q: Can I skip the tomatoes?
A: While tomatoes add tang and depth to the dish, you can skip them or use a bit of lemon juice for acidity. -
Q: How can I thicken the dal if it’s too watery?
A: Simmer the dal uncovered for a few more minutes to evaporate excess water, or mash some of the dal for a thicker consistency. -
Q: Is it necessary to use fresh coriander leaves?
A: Fresh coriander leaves add a lovely freshness to the dish, but you can skip them if unavailable or use dried coriander.
Substitutions and Variations
1 tablespoon ghee or oil: Use olive oil or butter for a different flavor.
1 teaspoon cumin seeds: If you’re looking for an alternative, try mustard seeds or caraway seeds for a unique flavor profile.
1 medium onion, finely chopped: Use shallots or leeks as an alternative.
1 teaspoon ginger-garlic paste: Substitute with 1/2 teaspoon each of ground ginger and garlic powder.
Use 1-2 green chilies, slit. You can substitute jalapeño or serrano peppers.
Pro Tips
1. Soak the Dal Longer: If time permits, soak the green moong dal for at least 2 hours. This will help it cook more evenly and enhance its digestibility.
2. Use Aromatic Ghee: For a richer flavor, opt for ghee instead of oil while tempering. It adds a warm, nutty aroma that enhances the taste of the dal.
3. Monitor the Onion’s Color: For the best depth of flavor, sauté the onions until they are a deep golden brown. This caramelization increases the sweetness and complexity of the dish.
4. Cook Tomatoes Thoroughly: Ensure that the tomatoes are completely softened and have released their juices before moving on to the next step. This creates a smooth and cohesive base for the spices to meld.
5. Rest for Flavor Development: Allow the dal to rest for a few minutes after turning off the heat. This rest time allows the flavors to deepen and blend together beautifully before serving.
Green Moong Dal Recipe
My favorite Green Moong Dal Recipe
Equipment Needed:
1. Running water source
2. Large bowl
3. Measuring cups
4. Large pot with lid or pressure cooker
5. Stovetop
6. Pan
7. Wooden spoon or spatula
8. Knife
9. Cutting board
10. Measuring spoons
11. Serving spoon
12. Serving bowl or platter
Ingredients:
- 1 cup green moong dal (whole green gram)
- 3 cups water
- 1 tablespoon ghee or oil
- 1 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 1 teaspoon ginger-garlic paste
- 1-2 green chilies, slit
- 1 medium tomato, finely chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- 2-3 tablespoons fresh coriander leaves, chopped
- 1 tablespoon lemon juice (optional)
Instructions:
1. Wash the green moong dal well under running water. Place it in 3 cups of water and let it soak for a minimum of half an hour.
2. In a large pot or pressure cooker, mix the soaked dal with its soaking water. Bring the combination to a boil, and then reduce the heat as the mixture simmers on the stovetop. The simmering dal should take about 40 minutes to tenderize. However, cooking the dal in an electric or stovetop pressure cooker only requires 2-3 whistles.
3. In another pan, warm the ghee or oil over medium heat. Add the cumin seeds and allow them to sizzle until they give off a good smell.
4. The pan should have chopped onion inside. Sauté this onion in the pan until it achieves a golden-brown appearance.
5. Add the ginger-garlic paste and slit green chilies, then cook for another minute, making sure the raw scent is gone before proceeding.
6. Incorporate the diced tomato and sauté until it is soft and mushy, giving up its juices.
7. Add in the turmeric powder, coriander powder, and salt, and blend in well. Give it a minute more over the flame.
8. Into the onion-tomato mixture, stir the cooked dal. If necessary, adjust the consistency with water and bring it to a simmer.
9. Incorporate the garam masala and allow the dal to simmer for 5 to 10 minutes more so that the flavors meld together.
10. If desired, before serving hot with rice or roti, garnish with a squeeze of lemon juice and chopped coriander leaves.
