Rajdhani

Sabut Moong Dal Tadka (Whole Green Gram Curry)

Prep Time 15 min

Cook Time 35 min

Servings 4 People

Ingredients

1 1 cup Moong Sabut (Whole Green Gram)

2 3-4 cups Water (for soaking & cooking)

3 3 tbsp (2 for masala, 1 for tadka) Ghee or Cooking Oil

4 1 tsp (divided) Cumin Seeds (Jeera)

5 1/4 tsp Asafoetida (Hing)

6 1 medium, finely chopped Onion

7 1 tbsp Ginger-Garlic Paste

8 1-2, slit lengthwise (adjust to taste) Green Chilies

9 1 medium, finely chopped or pureed Tomato

10 1/2 tsp Turmeric Powder (Haldi)

11 1 tsp (adjust to taste) Red Chili Powder (Lal Mirch)

12 1.5 tsp Coriander Powder (Dhaniya Powder)

13 1/2 tsp Cumin Powder (Jeera Powder)

14 To taste Salt

15 1/2 tsp Garam Masala

16 2 Dried Red Chilies (for tadka, optional)

17 2 tbsp, chopped (for garnish) Fresh Coriander Leaves

Instructions

1 1. Soak and Cook the Dal:** Rinse the Moong Sabut thoroughly under running water. Soak it in enough fresh water overnight or for at least 4-6 hours. Drain the water completely. In a pressure cooker, combine the soaked dal with 3-4 cups of fresh water and 1/4 teaspoon of turmeric powder. Cook for 5-6 whistles on medium heat, then let the pressure release naturally. The dal should be tender but still hold its shape slightly.

2 2. Prepare the Masala Base:** Heat 2 tablespoons of ghee or oil in a heavy-bottomed pan or kadai over medium heat. Add 1/2 teaspoon of cumin seeds and let them splutter. Add asafoetida (hing), then add the finely chopped onion. Sauté until the onion turns golden brown.

3 3. Add Aromatics and Tomatoes:** Stir in the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw smell disappears. Add the chopped tomatoes (or puree) and cook, mashing them occasionally, until they soften and the oil begins to separate from the mixture.

4 4. Introduce Dry Spices:** Reduce the heat to low. Add the remaining 1/4 teaspoon of turmeric powder, red chili powder, coriander powder, and cumin powder. Sauté for 1-2 minutes, adding a splash of water if needed to prevent the spices from burning.

5 5. Combine and Simmer:** Add the cooked Moong Sabut along with its cooking liquid to the masala. Add salt to taste and stir well. Bring the curry to a gentle simmer. If the curry is too thick, add a little hot water to adjust the consistency to your preference. Let it simmer for 8-10 minutes, allowing the flavors to meld beautifully.

6 6. Prepare the Final Tempering (Tadka):** While the dal is simmering, prepare the tadka. In a small pan, heat the remaining 1 tablespoon of ghee. Add the dried red chilies (if using) and let them sizzle briefly. Then add the remaining 1/2 teaspoon of cumin seeds and let them splutter. Immediately pour this hot tempering over the simmering dal.

7 7. Finish and Serve:** Stir in the garam masala and half of the fresh chopped coriander leaves. Mix gently. Garnish with the remaining fresh coriander leaves. Serve hot with steamed basmati rice, roti, naan, or paratha.

Disclaimer: The recipes shared on this page are for informational and educational purposes only. Results may vary depending on ingredients, cooking methods, and individual skills. We do not guarantee any specific outcome. Please use your own discretion while preparing food and check for allergies or dietary restrictions before consumption.

Moong Sabut

Sabut Moong Dal Tadka (Whole Green Gram Curry)

Ingredients

Instructions

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