Simple to cook, very popular and highly palatable which is relished by everyone this is our Moong Sabut Dal. It is nutritional and the most versatile of all pulses. Its flavor gets enhanced many times when served with tempering.
As compared to mung Dhuli dal it is much richer in protein and fibre which benefits one's health. This green lentil is one of the most versatile among all pulses and has numerous health benefits. Now a days pressure cookers are very commonly used in majority of kitchens as they are most convenient for cooking. In earlier times when pressure cookers were introduced to the market, they were instantly liked by one and all, but like today they were not affordable by all as they are today.
I too have used pressure cooker to cook this recipe. After eating this dal at my grandmother's place, the aroma and taste linger with me till date. I too wasn't fond of this dal before eating it at my grandmother's place but got hooked on to this preparation as it was tempered with Indian spices. The captivating aroma and the taste still linger and here I go sharing this wonderful and mouth-watering recipe with you all. So, let's scroll to the preparation section and get started.
What is the difference between Moong Sabut Dal and Moong Dhuli Dal?
Main difference between them is of colour. One can clearly make out that moong sabut is green in colour. It is whole (sabut in hindi) and not split, and it also takes more time to prepare compared to its counterpart.
While the Moong Dhuli is yellow in colour and has less fibres as the husk is removed at the time of harvesting. It also takes less time to cook.
How many recipes from Moong Sabut dal?
There are numerous recipes that can be prepared from moong dal. One of them is sprouts that are prepared by soaking them overnight in water, and makes it power house of nutrition, and this sprouted dal can be enjoyed in the form of chat, can be put in sandwiches along with other ingredients.
Benefits Of Moong Sabut Dal
There are numerous benefits of this green lentil and the dishes created with this lentil also carries this benefits. Some of them I am sharing with you are
They contain vitamin A which is cure for night blindness also contains the mineral zinc which is essentially required for our metabolism. Is rich in fibres and contain antioxidant which help in weight loss and is always on the menu of weight watchers. Other minerals found in this our magnesium, iron and phosphorus which helps in building healthy bones, also vitamin B1 is abundantly found in this legume. Vegans love this dal as by substituting onions, garlic, tomatoes with vegan ingredients it becomes their favourite.
Can green moong dal be cooked without pressure cooker
Certainly, you can, but be prepared to control your hunger tangs as it will take longer to cook as compared when cooked in a pressure cooker, because there is heat loss in open cooking.
How To Cook
Ingredients For Dal (Serve - 4pax)
Moong Sabut Dal: - These green lentils are also known by the name of moong sabut (hindi). They can be easily found in any Indian grocery shop or kirana shops. One can identify it quite easily as they are green in colour. Here I have used 100 grams of Moong sabut Dal.
Onions and tomatoes: Without onions and tomatoes no dal is complete in India. They play an important role in flavouring the dal. We all know how tomatoes and onions bring colours and flavour to the dal, without them we can't imagine the dal being prepared. Here I have used 1 onion and 2 tomatoes.
Ginger Garlic Paste: Ginger garlic gives dal that unique flavour and the aroma which can make one and all yearn for more of this dal. One can easily prepare ginger and garlic paste if you don't have ready made. Put ginger and garlic along with green chillies in the grinder and grind them to paste and its ready. You can make it in bulk and can use it later on in some other dishes. I have used 2 tsp ginger garlic in this recipe.
Turmeric Powder: Turmeric powder gives dal a slight golden colour. Turmeric powder is a must have in every Indian kitchen which is known for its beneficial and medicinal properties since time immoral. It is very liberally used in Ayurvedic system of medicine. I have used 1/2 tsp turmeric powder.
Garam Masala: Garam masala is unique and amongst the most popular spices used in our Indian kitchens. Each Indian spice has its own unique flavours and garam masala is no exception. When added it enhances the taste of the recipe. I have used 1/2 tsp of garam masala.
Red Chilli Powder: As the name suggests this spice makes the dal hot and spicy. One can easily add it to one's liking. Since I don't prefer too hot, I have added 1/4 tsp of this.
Ingredients For Tempering
Tempering or tadka as we call it in India gives dal the unique restaurant like flavour.
Ghee: - Ghee is a milk product and if you desire this dish to be vegan avoid adding ghee. Instead, you can use oil. Here I have used 2 tbsp ghee.
Whole Red Chilli: Red chillies are packed with vitamin C which help to improve immunity. They are known to remove blockages in the blood vessels and arteries, here I have used 1 whole red chilli.
Jeera: Jeera also like other Indian spices has many benefits. It contains antioxidants, and is a known digestive, helps to keep inflammation away, and aids in maintaining immunity. Jeera used in this recipe is 1 tsp.
Hing: Hing too has many benefits, is a known digestive and has been used in Indian cooking from yore. Here I have used 2 pinches of hing.
Step By Step Germinating To Make Sprouts (Photo wise)
Step 1
Wash and soak it for approx. 10 hours. Drain and leave uncovered for a day in rainy and humid weather and for two days if the weather is dry.
Step 2
Use it in salads, chat or gently stir fry for a quick dish.
Step By Step Dal Preparation (Photo wise)
Step 1
Wash green lentils thoroughly 3-4 times under the running water.
Step 2
Add all the ingredients along with 1 litre water and cook for 40 minutes after first pressure.
Step 3
Open the cooker and cook while stirring continuously until desired consistency is achieved.
Step 4
Now take ghee in a small pan add jeera, hing and red chilli.
Step 5
When jeera crackles add the tadka to the dal.
Step 6
Mix tempering. The mouth-watering and yummy dal is ready.
Step 7
Serve it piping hot in serving bowl.
Preparation For Making Sprouts From Green Lentils
Wash lentils under the water. Drain the water.
Soak them in water making sure they are properly submerged for approx. 10 hours in an open container.
The germination would come into effect during this period.
Converting green lentils into sprouts takes 2 days in dry weather and 1 day in rainy and humid weather.
You may use them in salads, sandwiches, chats, gently stir fry for a quick dish
Moong sabut dal preparation
1) Wash thoroughly 3-4 times under the running water.
2) Add it to cooker along with 1 litre of water and all the other ingredients.
3) Close the cooker and cook for 40 minutes after the weight lifts with pressure.
4) After the pressure is released cook without the lid to achieve the desired consistency by mash the dal and stirring it continuously.
5) Take ghee in a small pan add jeera, hing and red chilli. When jeera crackles add the tadka to the dal.
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