This dal is made from whole green moong (mung) beans (unhulled and unsplit) and is enjoyed in many states in India. The spices used and how it is cooked vary from state to state. Moong dal goes well with plain boiled rice, rotis, and other flatbreads. It is a good accompaniment with different sabzis (cooked vegetables).
Like all whole beans, this dal takes about an hour to cook on the stovetop. Since dals take longer to cook and don’t require that much attention while cooking (other than the occasional stir), this gives you enough time to prepare a quick sabzi or two to go with the dal and plain boiled rice or rotis.
Sabut Moong Dal / Hara Moong Dal (Whole Green Moong Lentils)
A hearty dal (soup) rich in fiber, protein, and vitamins made with whole lentils, onions, tomatoes, and other spices!
Ingredients
- 2 cups whole (unhulled) moong (mung) beans
- 4-6 cups water
- 4 flakes fresh garlic (chopped finely)
- 1 inch fresh ginger root (chopped finely)
- ¼ tsp tumeric powder
- 1-2 dried red chili, whole (season according to taste)
- salt (to taste)
Tadka (Tempering)
- 2 tbsp cooking oil
- ½ medium onion (chopped fairly fine)
- 1 tsp garam masala, heaped (or to your taste)
- ½ tsp cumin powder
- red chili powder (optional or to your taste)
- 2 tbsp freshly chopped coriander (for garnish)
- 1 tbsp desi ghee or butter (optional)
Instructions
To Cook
- Pick and clean the moong beans of any grit.
- Put into a heavy-bottomed deep 4-6 quart pot. Then wash well and drain. Add 5-6cups of tap water. Place on medium-high burner.
- Add the chopped ginger and garlic, turmeric, red chili, and salt to taste.
- Cover and bring to a boil. Lower heat a bit and simmer for 30-45 minutes, occasionally stirring until lentils are blended but not mushy.
Tadka (Tempering)
- Heat the oil on medium heat and add the finely chopped onion.
- Saut until the onions are half brown, approximately 5-6 minutes.
- Add the tomatoes and cook for another 4-5 minutes.
- Now add all the spice powders and stir for 30 seconds.
- Add the seasoned mixture to the cooked dal, stir and cook another 5 minutes.
- Turn off the heat and let sit for five minutes so that the flavor of the spices is better absorbed.
- Pour into a deep dish, add the ghee or butter and garnish with freshly chopped coriander.