Try this delicious and nutritious Moong Dal dry veg for lunch or dinner. It is simple to make and flavoured with everyday spices. Whole green moong is rich in protein and fibre and a tasty addition to any vegetarian or vegan meal. This recipe is inspired by my mother, she use to make this recipe whenever there is lack of fresh vegetables in our fridge. Here I am using sprouted moong to add more protein in your meal, you can use either sprouted or simple soaked moong. Green Moong Dal sabji is a delicious dish that can be served for lunch or dinner.
Preparation Time: 8Hr+5mins ∏ Cooking Time: 15mins ∏ Servings:1-2 person
Level: Beginners (Easy) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
- 1 Cup sprouted moong (or whole moong soaked over night)
- 1 medium size onion finely chopped
- 1 medium size tomato finely chopped
- 1/4 cup chopped fresh coriander leaves
- 2-3 green chillies finely chopped
- 1 teaspoon ginger-garlic paste(or grated)
- 1 pinch Asafoetida (Hing)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander powder
- 1/4 teaspoon garam masala or Kitchen king masala
- 1/4 teaspoon turmeric (haldi) powder
- 1 teaspoon amchur (dry mango) powder
- 1/2 teaspoon sugar/jaggery (optional)
- 1/2 teaspoon red chilly powder
- 1/2 teaspoon lime juice (optional)
- Salt as per taste
- 2 teaspoon vegetable oil
How to make Moong dry veg:
Step1: Heat oil in a pressure cooker on medium heat. Add cumin seed roast it for 10 seconds. Then add Asafoetida, green chilly, ginger garlic paste saute them for a minute. Now add onion and saute it for 3-4 minutes till it turns out golden brown.
Step2: Once onion is done, lower the flame and add turmeric powder, coriander powder, red chilly powder, amchoor powder, garam masala and saute it for 20-30seconds.
Now add tomato and mix every thing well and saute it for another 2-3 minutes till the tomatoes are soft. Add salt as per your taste along with sugar/jaggery, stir it.
Step3: Turn on the flame to medium and add washed whole moong, mix it well with all the masala and saute it for 2-3 minutes.Add 1/4 cup water to it, mix well, cover the pressure cooker and cook it upto 1 whistle (remove pressure after 1 whistle). Instead of pressure cooker, you can use frying pan and let it simmer for 5-6 minutes.
Check for taste. Add more salt, chillies if required. Turn off the flame.
Moong dry veg is ready. Squeeze the juice of lemon, fresh chopped coriander, finely chopped onion and mix well. Serve warm along with paratha, roti or rice.