Whole Moong Dal


Preparation Time – 30 Minutes
Cooking Time – 60 Minutes
Makes 4 Servings
Spice level: 3 chilies

Ingredients

½ cup Laxmi Whole Moong
2 tablespoon Laxmi Ghee
½ teaspoon Laxmi Cumin Seeds
1 medium onion, pills
1 large tomato, ailment
1 teaspoon Laxmi Ginger Garlic Paste
¼ teaspoon Laxmi Turmeric Powder
¼ teaspoon Laxmi Red Chili Powder
½ teaspoon Laxmi Coriander Powder
¼ teaspoon Laxmi Garam Masala Powder
2.5 to 3 cups water
salt as required
for tempering:
1 tablespoon Laxmi Ghee
½ teaspoon Laxmi Cumin Seeds
1 pinch asafoetida
¼ teaspoon Laxmi Red Chili Powder

Instructions

Rinse 1/2 cup green moong beans for a couple of times and then soak in enough water for an hour. you can also soak them for a couple of hours or overnight. if soaking overnight, medical then the pressure cooking time will reduce. Chop 1 medium onion, 1 large tomato and 1 to 2 green chilies. And add ginger garlic paste. Heat 2 tbsp oil in a pressure cooker. Add the whole spices ­ 1/2 tsp cumin seeds. sauté till the cumin seeds sputter. Then add the chopped onions. sauté the onions till light golden. Add 1 tsp ginger­garlic paste and chopped green chilies. stir and sauté till the raw aroma of ginger garlic goes away. Now add the chopped tomatoes and 1/4 tsp turmeric powder, 1/4 tsp red chili powder, 1/2 tsp coriander powder and 1/4 tsp garam masala powder. Stir and sauté till the tomatoes soften, become pulpy and you see oil releasing from the sides. Drain and add the moong beans. stir very well. Add 2.5 to 3 cups water and salt as per taste. stir very well. 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. When the pressure settles down on its own, open the lid and check the beans. if they still have slight bite to them, then add some water and pressure cook for some more whistles. If the mixture looks dry, then you can add more water. keep the cooker on the stove top and simmer the moong dal for 5 to 6 minutes, stirring at intervals. The consistency of the dal should not be watery. while cooking you can mash a few lentils with the back of the spoon. Serve whole green moong dal with steamed rice or chapatis.