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Moong Daal

(Whole)

 

Moong daal is so versatile that it can be made into sweet dish, soups, stews, or served as a curry with rice. Traditionally, it is known that this lentil is cooked when people are not feeling well.  The reasons are that it is extremely light and easy to digest.  It also has the benefits of being packed with protein and is low on carbs. Moong beans are also known as green gram. In the Indian or Pakistani Cuisine, both the whole lentils and the split ones are used in cooking.  With the whole lentils the dishes we can cook are limited. These Lentils do not require to be soaked for long, 30 minutes to 1 hour the most.  To save time I have cooked this dish in a pressure cooker. If you cook it in a saucepan this may take up to two hours to cook depending on how long you have soaked the daal for.  I have soaked the daal for one hour.         

Suitable for: Gluten free

Prep: 20 mins, Cooks In: 15mins – increases if made in saucepan

Serves: 2-4 people

Ingredients:

2 tbsp oil 

200g moong daal 

200ml curry sauce

½ to 1 tsp salt to taste

¼ tsp red chilli

1 heaped tsp cumin powder

1 heaped tsp coriander powder

1 level tsp turmeric powder  

1 level tsp cumin seeds

1 level tsp mustard seeds

1 to 2 curry leaves

1100ml water

¼ teaspoon garam masala - optional

Some butter for garnish - optional

 

Method:

  1. Wash and soak the daal for 30 mins

  2. Add the curry sauce and mix in the spices in the pressure cooker 

  3. Drain the lentils and add to the curry sauce

  4. Add water and stir, close the lid and wait for the pressure whistle which should run for 15 minutes on a medium heat (ensure pressure cooker has cooled down before opening)

  5. Check the daal it should be soft and if the consistency is too runny simply simmer for longer or if it is too thick add some water

  6. In a separate saucepan heat the oil, add curry leaves, whole cumin and mustard seeds and cook until they splutter.  Leave for five seconds, this is called Tarka.  Switch heat off

  7. Garnish with garam masala and serve with butter on top – optional

  8. Can be eaten with rice, naan or chapatti

 

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