GREEN MOONG DAAL RECIPE - HOW TO MAKE HOMELY PUNJABI STYLE
When I don't have time to make any curry then I prefer making 2 in 1 Green Moong Daal. One can make this easily with less effort and requires no extra skills. The taste will take you to Punjab in just 25 minutes! Yes, you heard it right!
I like the mushy taste along with the pleasant fragrance of ghee which rolls down the happiness altogether. The combination is just made in heaven. You can make it in one pot but I usually give the tadka separately at the end. I always try to modify dishes to make it simple and easy to make but never compromise in the taste, after all the taste is the only reason for which you enter the kitchen all time for your food cravings.
Usually, green moong dal is soaked for 1-2 hours to reduce the cooking time, it also gives a better texture to your final dish. You can cook it without soaking but then it takes too much time. This is can be served with roti, parathas, jeera rice, steam rice, as a side dish, or just like dal, with every combination it has its own uniqueness.
Green Moong Daal Recipe- Contains green moong daal, some spices, and tadka (tempering)
Ingredients
- 1 Cup Soaked Green Daal (Soaked for 1-2 hours)
- 1 Onion Medium Size chopped (Pyaz)
- 1/2 tsp Red Chilli Powder (Laal Mirch Powder)
- 1/2 tsp Tumeric Powder (Haldi Powder)
- 1 tsp Chopped Garlic (Lasan)
- 1 Green Chilli
- Salt to Taste
- Oil
For Tempering - Tadka to Daal
- 1/2 tsp Cumin seeds
- 1 Tomato Finely chopped
- 1 Onion Medium Size chopped (Pyaz)
- Some Curry Leaves
- 2 Dried Red Chilli
- 1 tsp Finely Chopped Garlic
- Pinch of Red Chilli Powder- For Colour
- Ghee or Oil to fry
For Garnishing
- Some Coriander Leaves
Directions:
- Soak Green daal for 1 - 2 hours and drain the water.
-
Now in a pressure cooker add Soaked Green daal, Red Chilli Powder,
Turmeric Powder, Chopped Garlic, Chopped Onion, Green Chilli, Salt
to Taste, Chopped Onion and 2.5 to 3 cups of water.
- Cover the lid of pressure cooker for10 to 12 whistles or 15 to 17 minutes on medium-high flame till the daal becomes soft in texture.
-
For Tempering (Tadka): Add 2 tsp Ghee or Oil then add cumin seeds,
Curry Leaves, Dried Red Chilli, Chopped Onion, chopped Garlic,
Chopped Tomato, Red Chilli Powder. Turn off the heat until onion becomes light brown.
-
Add the Tempering or tadka on top of daal and garnish it with
coriander leaves.
- Serve it hot with rice or roti. Enjoy!
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