Authentic Punjabi Sabut Moong Dal Recipe – Whole Green Lentils with Spices

Punjabi Sabut Moong Ki Dal Recipe (Whole Green Lentils Cooked with Punjabi Spices)

Punjabi Sabut Moong Ki Dal, or Whole Green Lentils Cooked with Punjabi Spices, is a hearty and nutritious vegetarian dish that is perfect for a fulfilling lunch or dinner. Known for its rich flavors, this dal is a classic from North Indian cuisine. It combines the earthy taste of whole green moong lentils with aromatic spices and a tempering of ghee, making it a comfort food that is both healthy and delicious. This dish is naturally high in protein and can be paired with Phulkas (Indian flatbreads) or Lachcha Parathas for a wholesome meal.

Ingredients:

Prep Time:

10 minutes

Cook Time:

30 minutes

Total Time:

40 minutes

Servings:

2

Cuisine:

North Indian

Course:

Lunch

Diet:

High Protein Vegetarian

Instructions:

1. Prepare the Dal:

   • Start by thoroughly washing the whole green moong dal under running water. Soak the lentils for 3-4 hours or overnight in enough water to fully submerge them.

2. Cook the Moong Dal:

   • Once the lentils are soaked, place a pressure cooker on the stove. Add the soaked moong dal along with 3 cups of water, turmeric powder, and salt.
   • Close the pressure cooker lid and cook on high heat. After the first whistle, reduce the heat to low and let the dal cook for another 6 minutes.
   • Turn off the heat and allow the pressure to release naturally. Once the pressure has completely released and the lid opens without resistance, your dal is ready. Set the cooked moong dal aside.

3. Prepare the Tempering (Tadka):

   • Heat a kadai or pan over medium heat and add the sunflower oil. Once the oil is slightly warm, add the cumin seeds (jeera). Sauté the cumin seeds until they begin to brown slightly and release their fragrance.

4. Sauté the Aromatics:

   • Add the chopped onions, green chillies, pounded ginger, and garlic to the pan. Sauté everything together until the onions turn golden brown, which should take about 5-7 minutes.

5. Cook the Tomatoes:

   • Once the onions are golden, add the chopped tomatoes to the pan. Stir and cook for a few minutes until the tomatoes soften and release their juices.

6. Combine the Dal and Spices:

   • Add the cooked dal to the pan along with garam masala. Mix everything together and let it simmer on low heat for 2-3 minutes to allow the flavors to meld.

7. Prepare the Final Tempering (Tadka):

   • In a small tempering pan or ladle, heat the ghee. Once the ghee is warm, add the Kashmiri red chilli powder. Sauté the chili powder for about 30 seconds to infuse the ghee with its color and flavor.
   • Pour this tempering directly over the dal just before serving.

8. Garnish and Serve:

   • Finish by squeezing a dash of lemon juice over the dal for an added tang and freshness. Garnish with freshly chopped coriander leaves for a burst of color and flavor.

9. Serving Suggestions:

   • Serve the Punjabi Sabut Moong Ki Dal hot with soft Phulkas or Lachcha Parathas. For an extra touch, pair it with some sliced onions and a squeeze of lemon. This simple yet satisfying meal is sure to bring comfort to your dining table.

Tips:

• Soaking the Dal: Soaking the lentils helps in reducing the cooking time and makes them softer. If you’re short on time, you can cook them without soaking, but the cooking time will increase.
• Spices: Adjust the level of Kashmiri red chili powder according to your preference for heat. If you like your dal spicier, feel free to add more green chilies during cooking.
• Ghee: The ghee adds a rich flavor to the dish, but if you prefer a lighter option, you can skip it and use oil instead.

This Punjabi Sabut Moong Ki Dal is a nourishing, protein-packed dish that not only tastes delightful but also brings the warmth and depth of Punjabi spices to your kitchen. Perfect for any meal of the day, this dish brings the authentic flavors of North India right to your table.