Whole moong dal is also known as green beans These Green moong dal tadka is very easy
to make .When you are tired of eating everyday dal, make this whole green moong dal. It is very nutritious and healthy , very easy to digest and excellent source of proteins.
Prep time: 40 Minutes
Serves: 4-5
Ingredients:-
Hara Moong Dal/Green Gram(Bean) - 1 Cup
Tomatoes - 2 Medium
Onion - 1 Large
Red Chilli Powder - 1 tsp
Green Chillies - 5 (slit)
Juice from one lemon
Ginger-Garlic Paste - 2 tsps
Coriander Seeds Powder / Dhaniya Powder- 1 tsp
Turmeric Powder / Haldi - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Kasoori Methi - 1 tbsp (crushed)
Oil - 1 tbsp
Asafoetida/Hing - A Pinch
Cumin Seeds - 1 tsp
Water - 3 Cups (or as needed)
Curry Leaves -few
Salt - To Taste
Chopped Coriander/Hara Dhaniya - 2 tbsp
Method:-
1. Wash and soak moong dal for minimum half an hour . You can also soak it over night.
2. Pressure cook for 4 whistles with 1 1/2 cup water . Once pressure released mash cooked dal slightly.
3. Finely chop onion, tomatoes and coriander .
4. In a Pan /wok heat oil, add cumin seeds and allow to splutter. Add hing , onions and green chillies ,curry leaves and saute for a minute.
5. Add ginger-garlic paste and cook until onion becomes soft or translucent.
6. Add tomato, salt , red chilli powder, coriander seeds powder, turmeric powders and stir well. Cover and cook until tomato gets mashed and oil floats on top. Add crushed kasoori methi and mix everything well.
8. Add garam masala and mix well, cook for a minute, add cooked dal.
9. Add 1 to 1 1/2 cup of water or Add more water if you prefer to have dal thin consistency.
10.Adjust salt if required and bring it to a good boil. Simmer for 2 minutes off flame and garnish with chopped coriander and juice form one lemon.Mix well.
11. Our Hara Moong Dal Tadka is ready add little ghee if preferred.The ghee tadka heightens the flavor of the dish.
Serve it with hot chapatis,phulkas or along with hot steamed rice and some roasted papads and lime or mango pickle also by the side. A truly comfort and satisfying meal..
to make .When you are tired of eating everyday dal, make this whole green moong dal. It is very nutritious and healthy , very easy to digest and excellent source of proteins.
Prep time: 40 Minutes
Serves: 4-5
Ingredients:-
Hara Moong Dal/Green Gram(Bean) - 1 Cup
Tomatoes - 2 Medium
Onion - 1 Large
Red Chilli Powder - 1 tsp
Green Chillies - 5 (slit)
Juice from one lemon
Ginger-Garlic Paste - 2 tsps
Coriander Seeds Powder / Dhaniya Powder- 1 tsp
Turmeric Powder / Haldi - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Kasoori Methi - 1 tbsp (crushed)
Oil - 1 tbsp
Asafoetida/Hing - A Pinch
Cumin Seeds - 1 tsp
Water - 3 Cups (or as needed)
Curry Leaves -few
Salt - To Taste
Chopped Coriander/Hara Dhaniya - 2 tbsp
Method:-
 |
| Green Gram / Whole Moong |
1. Wash and soak moong dal for minimum half an hour . You can also soak it over night.
2. Pressure cook for 4 whistles with 1 1/2 cup water . Once pressure released mash cooked dal slightly.
3. Finely chop onion, tomatoes and coriander .
4. In a Pan /wok heat oil, add cumin seeds and allow to splutter. Add hing , onions and green chillies ,curry leaves and saute for a minute.
5. Add ginger-garlic paste and cook until onion becomes soft or translucent.
6. Add tomato, salt , red chilli powder, coriander seeds powder, turmeric powders and stir well. Cover and cook until tomato gets mashed and oil floats on top. Add crushed kasoori methi and mix everything well.
8. Add garam masala and mix well, cook for a minute, add cooked dal.
9. Add 1 to 1 1/2 cup of water or Add more water if you prefer to have dal thin consistency.
10.Adjust salt if required and bring it to a good boil. Simmer for 2 minutes off flame and garnish with chopped coriander and juice form one lemon.Mix well.
11. Our Hara Moong Dal Tadka is ready add little ghee if preferred.The ghee tadka heightens the flavor of the dish.
Serve it with hot chapatis,phulkas or along with hot steamed rice and some roasted papads and lime or mango pickle also by the side. A truly comfort and satisfying meal..
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