During Navratri and other fasting days, most families in India refrain from eating foods containing onion and garlic as a part of their custom. Sabut Moong dal is a dish made from Moong dal but you can also use lentils as substitute. This is an easy-to-prepare dish, which can be done in less than an hour provided that you follow the steps that are listed here.
- 2 cups Moong Dal, soaked
- 1 tbsp. Ginger, chopped
- ½ tsp. Haldi or Turmeric Powder
- Salt to taste
- 1 pc. Small Tomato, chopped
- 1 pc. Small Green Chili, chopped
- ½ tsp. Red Chili Powder
- ¾ tsp. Cumin Seeds
- 1 tsp. Coriander Powder
- ½ tsp. Garam Masala Powder
- 1 pinch Hing or Asofetadia
- 1 tbsp. Ghee for Tadka
- ½ – 1 cup Water
- 1 tbsp. Cilantro Leaves for garnishing, chopped
- Soak the Moong dal for about 3 to 4 hours, then wash and drain.
- Cook the Moong dal in a pressure cooker along with water, salt, haldi and chopped ginger. You can place a wet towel around the pressure cooker whistle to avoid messy splashes during pressure-cooking.
- Pressure-cook the Moong dal for about 3 to 4 whistles then set it aside.
- Prepare the tadka by heating ghee in a pan and adding in the hing and cumin seeds. When it starts to sizzle, add chopped tomatoes and green chilies then sauté for 2 to 3 minutes in a medium flame. Add dry spices, mix, cover the pan and cook for at least 2-3 minutes or until the tomatoes become soft and tender.
- Pour in the boiled Moong dal in tadka, add water and Garam Masala powder, bring to a boil, reduce heat and let it simmer for another 3-4 minutes until the dal has blended with the tadka. Adjust the seasonings as you desired and garnish with chopped cilantro leaves.
- Serve the hot Sabut Moong Dal along with rice or warm rotis.