Moong Dal Curry
Moong dal curry is an Indian lentil curry made with whole green moong dal, onions, tomatoes, garlic-ginger paste, whole and powdered spices, and herbs. This is a very healthy lentil curry, which goes well with roti, paratha, rice, or as it is. This is a vegetarian recipe.
- 1 cup whole green moong dal.
- 2-3 tbsp of cooking oil/ghee.
- 1 medium-sized onion finely chopped.
- 2 small tomatoes finely chopped.
- 1 tbsp crushed garlic and ginger.
- 1 bay leaf.
- 1 cinnamon stick.
- ½ tsp cumin seeds.
- 1 tsp coriander powder.
- ½ tsp garam masala.
- Salt to taste.
- ½ tsp red chilli powder or to taste.
- Water as required.
- Some finely chopped coriander leaves.
- 1/4th tsp hing (asafoetida).
- ½ tsp turmeric powder.
- Rinse the whole green moong dal few times and soak with enough water for at least 5-6 hours.
- Take a pressure cooker and add in the soaked green moong dal, water as required to boil the dal, salt to taste, 1/4th teaspoon turmeric powder, and 1 teaspoon cooking oil/ghee and mix all these ingredients well.
- Put on the pressure cooker lid and pressure cook the dal on a medium flame for 1-2 whistles or until dal is well cooked.
- Turn off the flame and let the pressure cooker to release all the pressure itself.
- When cooker releases all the pressure, remove the lid and transfer the dal to a bowl and keep it aside for later use.
- Take a kadai and turn on the flame.
- When kadai is hot, add 2 tablespoons of oil/ghee.
- When oil is hot, add bay leaf, cinnamon stick, and cumin seeds and let the cumin seeds to crackle.
- Add crushed garlic-ginger, finely chopped green chillies to taste, and hing.
- Mix all these ingredients well and cook the garlic ginger on a low to medium flame for 2-3 minutes or until it turns light golden in colour.
- Add finely chopped onions and mix well.
- Saute the onions on a medium to high flame until onion turns light golden in colour.
- Lower the flame and add turmeric powder, coriander powder, and red chilli powder.
- Mix all these spices well and cook them on a low flame for 20-30 seconds.
- Add chopped tomatoes and salt to taste, and mix well.
- Cover the lid and cook the tomatoes on a medium flame for 4-5 minutes or until tomatoes are soft and mushy by stirring often.
- When tomatoes are soft, remove the lid and cook the masala on a low to medium flame for 5-7 minutes or until oil gets separated from the masala by stirring often.
- Add boiled whole green moong dal and mix well.
- Add water as required and mix well.
- Check for the seasoning and adjust accordingly.
- Increase the flame and let the water come to a boil.
- When water comes to a boil, cover the lid and simmer the dal for 8-10 minutes by stirring often.
- Add 1/2 teaspoon garam masala and chopped coriander leaves and mix well.
- Turn off the flame and transfer the dal to a serving bowl and serve hot with roti, paratha, rice, or you can have this dal as it is.
You may increase or decrease the quantity of ingredients depending on your taste and for how many people you are making for.