Moong Dal Sukhi Sabzi: A Quick and Delicious North Indian Dish
Moong Dal Sukhi Sabzi, also known as Yellow Lentil Dry Curry, is a perfect option for a weeknight dinner or a lunch box meal. It’s an easy-to-make, protein-packed vegetarian dish that can be whipped up in just under 30 minutes. This dish combines the goodness of yellow moong dal with aromatic spices, making it a wholesome and flavorful addition to any meal.
Whether you’re looking for a light dinner or a nutritious side dish to accompany your main course, this Moong Dal Sukhi Sabzi is sure to satisfy your taste buds. Served with roti or paired with boondi raita, this recipe brings a delightful balance of flavor and texture.
Ingredients
| Ingredient | Quantity |
|---|---|
| Yellow moong dal | 1 cup |
| Red chili powder | 1 tbsp |
| Turmeric powder | 1/2 tsp |
| Garam masala powder | 1 tsp |
| Salt | To taste |
| Oil | 2 tbsp |
| Green chili | 1 |
| Lemon juice | 1 tbsp |
| Fresh coriander leaves | As required for garnish |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Protein | 11g |
| Carbohydrates | 28g |
| Fat | 7g |
| Fiber | 6g |
| Sodium | 220mg |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 2-3
Instructions
-
Prepare the Moong Dal
Begin by thoroughly washing 1 cup of yellow moong dal in cold water. After rinsing, set the dal aside to drain any excess water. -
Cook the Spices
Heat 2 tbsp of oil in a pan on medium flame. Once the oil is hot, add 1 tbsp of red chili powder, 1/2 tsp of turmeric powder, and salt to taste. Stir the spices in the oil and let them cook for about 15 seconds to release their aromas. -
Add the Lentils
Add the washed moong dal to the pan and mix well, ensuring the dal is evenly coated with the spices. You can add a small amount of water to the pan to prevent the spices from burning. Reduce the heat to low and allow the dal to cook for around 10-12 minutes, stirring occasionally. -
Cook the Lentils
Let the dal cook until it softens and is fully cooked but not mushy. You may need to add a little more water as it cooks, depending on the consistency you desire. Avoid overcooking, as you want the dal to remain slightly firm and not too soft. -
Finishing Touches
Once the dal is cooked to perfection, sprinkle 1 tsp of garam masala powder over the top. Give it a gentle mix to incorporate the spices. -
Garnish and Serve
Turn off the flame and transfer the cooked Moong Dal Sukhi Sabzi into a serving bowl. Garnish with fresh coriander leaves, thinly sliced green chilies, and a squeeze of fresh lemon juice for added tang. -
Serving Suggestions
Serve the Moong Dal Sukhi Sabzi with warm roti or paratha for a comforting and fulfilling meal. You can also pair it with a bowl of boondi raita for a refreshing contrast to the savory flavors of the dal.
Tips for the Best Moong Dal Sukhi Sabzi:
- Control the Spice Level: Adjust the red chili powder and green chilies to match your preferred spice level.
- Avoid Overcooking: Make sure the moong dal doesn’t become too soft; it should retain some bite and texture.
- For a Richer Flavor: You can add a small pinch of hing (asafoetida) while cooking the spices for an extra layer of flavor.
- Quick Tip: This sabzi can be made in a pressure cooker for a quicker cooking time. Just cook the dal for about 3-4 whistles, then proceed with the rest of the recipe.
This Moong Dal Sukhi Sabzi is a quick and easy way to enjoy a nutritious, protein-rich meal that is both comforting and full of flavor. Try it for your next weeknight dinner or lunch box, and enjoy the delicious blend of spices that make this North Indian recipe a family favorite.
