Whole Moong Daal (Green Mung Lentils)
An earthy and homey recipe for sabut moong dal or whole green lentils, prepared with a flavorful masala of ginger garlic tomatoes, onion, and whole spices.
Servings: 6
Ingredients
For cooking the lentils:
- 1 cup whole moong lentils rinsed and soaked for 30 minutes
- 6 cups water
- 1 tablespoon mustard oil /ghee See Notes
- 2 green cardamoms
- 1 clove
- 1 dried red chili optional
- 1 white onion, chopped about ½ cup
- 2 large tomatoes, chopped about 1 cup
- 2 cloves garlic, minced OR 1 teaspoon garlic paste
- 1 inch piece of ginger, minced OR 1 teaspoon ginger paste
- 1 green chili, chopped See Notes
- ¼ teaspoon turmeric powder
- Salt to taste
For Tadka or tempering the cooked lentils:
- 1 tablespoon ghee or olive oil See Notes
- A pinch of asafetida
- ½ teaspoon cumin seeds
- 2 tablespoon coriander powder
- ¼ teaspoon red chili powder
- ½ teaspoon garam masala
- 1 teaspoon kasuri methi leaves
- 5 sprigs of cilantro stems removed and chopped
Instructions
To cook the lentils:
- Set a pressure cooker on high heat and add all the ingredients under “For cooking the lentils” into it. Close the lid and let it come to full pressure or 1 whistle (about 10 minutes).
- Lower the heat to medium low and let cook for 30 minutes. After 30 minutes, turn the heat off and let the pressure release by itself (this will take 7-8 minutes).
- Open the lid and stir around to check the consistency. If you would like to add more water, boil some in a microwave and add to the cooker. Set it on low heat and let come to a simmer.
- If you think that the lentils are too watery, set the cooker on low heat and let come to a simmer. However, take note that the lentils will soak up some water as they sit so it’s better to have a thinner consistency to begin with.
To prepare the tempering or tadka
- Set a small, heavy bottomed skillet on medium high heat and add ghee/oil to it.
- Once the ghee is hot, add asafetida and cumin seeds.Let the seeds splutter before adding coriander powder and chili powder.
- Let the masala cook for about 30 seconds and carefully pour this spiced ghee to the pressure cooker with the cooked lentils.
- Let the lentils and tadka simmer gently for another 10 minutes. Add garam masala and kasuri methi and stir. Turn the heat off, cover and let rest for a few minutes.
- Sprinkle cilantro leaves before serving.
Notes
Make the recipe vegan by skipping ghee and using oil.
Use green chili according to the heat level you desire – jalapeno, serrano or thai chili.
