Friday, July 31, 2015

Green Moong Dal Recipe

Green Moong Dal - 1/2 Cup, soaked in water for an hour or two hours or overnight
Green chillies - 1
Bay Leaf -1
Cumin Seeds - 
Oil - 1 Tbsp
Onion - 1 
Tomato -1 
Ginger Garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Red chilli powder - 1/4 tsp
Coriander powder - 1/2 tsp
Garam Masala powder - 1/4 tsp
Coriander leaves - 2 tbsp
Water - 3 cups
Salt - As required

For Tempering:
Oil - 1 tbsp
Cumin seeds - 1/2 tsp
Asafoetida - a pinch
Red chilli powder - 1/4 tsp
Coriander leaves - 1 tbsp

Preparation :
1.    Heat 2 tbsp oil in a pressure cooker.
2.    Add the whole spices - bay leaf , cumin seeds. Saute till the cumin seeds splutter.
3.    Then add the chopped onions. Saute the onions till light golden.
4.    Add ginger-garlic paste and chopped green chilies. Stir and saute till the raw aroma of ginger-garlic goes away.
5.    Now add the chopped tomatoes , turmeric powder, red chili powder, coriander powder and garam masala powder.
6.    Stir and saute till the tomatoes soften, become pulpy and you see oil releasing from the sides.
7.    Drain and add the moong beans. Stir very well.
8.    Add 3 cups water and salt as per taste. Stir very well.

9.    Cover and pressure cook for 10 to 12 whistles or 15 to 17 minutes on a medium to high flame till the beans are softened thoroughly.

Tempering (optional):
1.    Heat oil in a small pan or tadka pan. Splutter cumin seeds first.
2.    Switch off the flame and then add a pinch of asafoetida and red chili powder and coriander leaves.
3.    Add this tempering to the green moong dal. Stir well.
4.    Serve whole green moong dal with steamed rice or chapatis.