Green Moong Daal

This daal has been used for thousands of years in grandmothers kitchens all across the Asian continent as a healing medicine. Well renowned  for its nourishing and detoxifying effects, Green Mung soup or daal helps to balance all 3 doshas. It helps clear away Aam (toxicity) that gets lodged in the body over time due to poor diet, lack of exercise and living a sedentary lifestyle. This is ideal for anyone trying to shed a few pounds or wanting to do a gentle cleanse. It has also been said that living on this daal for seven continuous days will cure you of all mamy of your ailments. I love this recipe and am sharing  with you. I have added a few more things to make this tastier for people who do not like the taste of moong. This is a complete food in itself and there is no need to have rice or any bread with it. I love to have this with roti though. 

Serves 4

Ingredients

  1. 125 gms or 1cup of green whole moong daal
  2. 1 cup of finely chopped carrots
  3. 1/2 cup of finely chopped celery (optional) 
  4. 1medium onion finely chopped
  5. 2 tbsps of grated garlic
  6. 1 tbsps of grated ginger
  7. 2 ripe red juicy tomatoes finely chopped
  8. 1 fresh green or red chilli finely chopped
  9. 1/4 cup of finely chopped coriander leaves
  10. 2 tbsps of olive oil
  11. 1/2 tsp turmeric powder,  1/2 tsp of coriander powder,  1/2 tsp of red chilli powder and 1/2 tsp of garam masala powder and salt to taste. 
  12. For tempering

1 tbsp of ghee or clarified butter

1/4 tsp cumin seeds

2 tbsps of tomato puree

1 bay leaf. 

Procedure

  1. Wash the whole green moong daal and soak it in water for a minimum of 2 hours. 
  2. Take oil in a pressure cooker and put it on high heat. 
  3. Add onions and fry and once it turns brown around the edges lower the heat to medium. 
  4. Now,  add garlic and ginger and fry for a minute.
  5. Add celery and carrots and fry for around two mins. 
  6. Add fresh chillies, tomatoes and powdered spices and fry. 
  7. Add salt and mix well. Drain the soaked dal and add to the aromatics and fry. 
  8. When oil starts seperating add the water in which the daal has been soaking and add 250 ml of water. 
  9. It is very important that however much water you add the daal will soak all of it. So, make sure that the water level is half an inch above the daal mix. (We will have to add water anyway before tempering) . 
  10. Now, put the lid on and put the flame on high. 
  11. After one whistle put off the flame and let it rest for half an hour. 
  12. Open the lid, stir well and add little water if required to bring it to a daal consistency. 
  13. Add chopped coriander leaves and stir. 
  14. To temper the daal take ghee in a small tempering wok and add cumin seeds, bay leaf when it is smoking hot. 
  15. Remove from the fire and add tomato puree to ghee and add it to the daal. 
  16. To serve, finely chop onions, tomatoes, green chillies and coriander leaves and cut wedges of lemon. 
  17. Serve a bowl of crisp boondi or deep fried chick pea beads.  

The best part is that you can freeze the cooked dal in small bowls and can thaw and have when you simply do not have time to cook. This is very nutritious and can be given to kids, old and sick people also. In that case you can skip chillies altogether and cook for one more whistle to bring it to a mashed consistency. 

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