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If you visit Surati Farsan in L.A or San Diego, they always have the green moong dal as part of their thali. It had great flavor and had th...

Green Moong Dal

If you visit Surati Farsan in L.A or San Diego, they always have the green moong dal as part of their thali. It had great flavor and had the spicy, salty and light sweet taste infused in it. It  paired well with rice or roti. It is one of my favorite dal to prepare and with the Ipot it becomes very easy. If you do not have an Ipot you can still prepare cook the dal in the pressure cooker. There are three ways you can serve this dal. With rice or roti, as a soup with raw onions on top and with pani puri like masala puri especially the next day it tastes like a street food masala. Here is how I prepared the dal.


Gadgets:

Ipot
Cutting Board
Knife
Measuring Cups and  Spoon


Ingredients:

Green Moong Dal - 2 cups
Water - 3 to 4 cups
Onion Chopped - 1 cup
Tomato Chopped - 1 cup
Green Chili - 2
Ginger - 1 inch grated
Garlic - 1 tsp
Oil - 1 tbsp
Turmeric Powder - 1/2 tsp
Garam Masala - 1 tsp
Shah Jeera - 1/2 tsp
Cloves - 3 to 4
Cardamon - 2
Cinnamon - 1 inch
Bay leaf - 1
Salt to taste
Jaggery - 1/2 tsp
Kasturi Methi - 1 tsp crushed
Curry Leaves - a few for garnish
Cilantro - 2 tbsp for garnish

Preparation:

1. Soak the Moong Dal in water for 2 hours. If you have not done so you need to cook the beans longer.

2. Heat the Ipot on saute mode and add oil to it. Add cloves, cinnamon shah jeera, cardamon and bay leaf to it.

3.In a few seconds add onion, ginger, garlic and tomatoes and cook it for a few minutes. Add turmeric powder, water with the moong dal. garam masala, salt, kasturi methi, green chilis, jaggery and put the lid on the Ipot. Seal it and change the settings on the Ipot. Change it to pressure cook or manual mode and cook for 30 minutes.

4. Allow for natural release and when opened mix almost mushing the dal well.Add cilantro and curry leaves and serve it hot.  

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