Moong dal or green gram is know for it’s nutritional value. It’s rich in protein. Moong dal is very versatile. It can be used in many ways. It can be roasted and used to prepare dal, it can be soaked and sprouted also. It can be used whole or split. There are umpteen uses and numerous recipes those can be prepared with moong dal including deserts.
Here I have prepared whole moong dal curry that goes well with roti, chapati or naan.
Read on further for the recipe below.
- Whole moong dal – 200 grams
- Water – 5 to 6 cups
- Onion – 1 big (chopped into small pieces)
- Tomato – 1 medium (chopped)
- Garlic cloves – 7 (chopped)
- Green chillies (optional) – 3 to 4 (slit vertically)
- Ginger garlic paste – 1 tsp
- Salt – to taste
- Turmeric powder – 1 tsp
- Cumin powder – 2 tsp
- Coriander powder – 3 tsp
- Garam masala powder – 1 tsp
- Red chilli powder – 2 tsp
- Oil – 3 tsp
Method of Preparation:
- Wash and boil whole moong dal with 2-3 cups of water and little salt in a pressure cooker. Cook till two to three whistles.
- In a wok, heat oil. Then add chopped onion, tomatoes, garlic and slit green chillies.
- Saute till the onions become translucent and tomatoes become tender.
- Now add ginger garlic paste, salt, turmeric, red chilli powder, cumin powder, coriander powder, garam masala powder. Check the salt quantity as it was already added to the moong dal while boiling.
- Saute everything well till the raw smell of ginger garlic paste goes.
- Now add the boiled moong dal and rest 2-3 cups of water.
- Let it simmer for 10-15 minutes. Water quantity can be adjusted depending on desired consistency.
- Switch off the flame. Hot moong dal curry is ready to be relished with phulkas.