Monday, 5 August 2013

Sabut Moong Ki Dal (Indian Savory Of Whole Green Gram)

Sabut Moong Ki Dal(Indian Savory Of Whole Green Gram)
Moong dal as a sprout, as Pesarattu, as moongodi and numerous variations I have yet to taste many variation of this beauty made in India. I used to detest moong dal in broth form (Moong dal) but once I was introduced to this preparation of moong dal preparation by my daughter in law I have become an absolute fan of this moong dal preparation.  Though it is to be had with roti / parantha / kulcha I love pairing it with rice also.Have you seen a family where daughter-in-law cautions mother-in-law !!!??? Well you have to see my family then :). A caution from my daughter-in-law: this dal is meant to be thick so do not spoil taste by adding too much water mother!!!!!

Preparation Time: 10 min.
Cooking Time: 40 – 45 min
Servings 4 Large Servings
Ingredients required for making Moog-Dal:
  • 150 gm. Sabut Moong Dal (Whole Green Gram)
  • 10-12 Cloves of Garlic
  • 2 -3 Cm. Piece of Ginger
  • 1 Small onion (Optional)
  • 2-3 Green Chilies
  • 1/2Teaspoon Turmeric Powder
  • 1 Teaspoon Cumin Seeds
  • 2 ml. Ghee (Clarified Butter)
  • Water
Direction For Making Moong Dal:
  • Wash whole green gram Place the washed moong dal in a cooker and pour water till it is 3 cm. above the dal (Roughly 500-600 ml.)
  •  Add salt and turmeric powder.
  • Boil it either in a vessel or in cooker. If cooked in cooker time taken is less time.
  • Boiled whole green gram (Sabut Moong dal should) should be soft and nicely mixed with water but not mashed like pulp.
Boiled Sabut Moong (Whole green gram)
  • In a wok heat ghee and when the ghee is smoking hot reduce the heat and add cumin seeds.
  • When the cumin seeds have spluttered then add 
    • Finely cut onion
    • Finely cut ginger
    • Finely cut garlic
    • Finely cut Green Chilies 
  •  Cook till the garlic starts becoming light brown in color. (2-3 minutes)
Onion, Garlic,Green chilies and Ginger being shallow fries for seasoning boiled Moong
Seasoning for Sabut Moong Dal
  • Add boiled dal to the seasoning in the wok.
Boil whole green gram (Sabut Moong Dal) added to the seasoning
  • Mix nicely and bring the flame to high. Add 150 ml water. Cook till the dal mixture starts boiling.
  • Bring the heat to low and cook for 10- minutes with stirring time to time.This will mix the flavor of seasoning into dal.
  • Sabut moong Dal savory is ready.
Moong Dal ready to be served
  • Serve the sabut moong dal with parantha/ Kulcha / Lachcha parantha /ice as per your taste.
 Sabut Moong Ki Dal
  • Moong dal gets cooked faster than any other whole pulse thus keeping time is very important.
  • Soak the dal for 4-5 hours if you want the dal to be cooked faster. Soaked dal will require only 2-3 min in pressure cooker once the pressure is built and the weight is placed on the cooker. In an open vessel it will take 30-40 min. for boiling.
  • This dal is supposed to have garlic taste thus do not reduce amount of garlic but it can be increased.
  • Garlic and ginger are not made to paste in this preparation so do not use paste of ginger and garlic.
  • Red chilies can be used only for garnishing but the hot flavor (Spicy touch) should come from green chilies so for seasoning only green chilies should be used.
  • Soaking makes cleaning the dal easy as the unsoaked grains can be picked and thrown which is very difficult in dry dal.
Suggested Variations:
  • Hot ghee can be poured on the dal before serving. It tastes just yummy.
  • Onion can be replaced with 6-7 cloves of garlic. This preparation of Sabut moong should have predominantly garlic flavor.
  • Kalonji (Nigella) seeds (1/2 teaspoon), Methi seeds (1/2teaspoon), can be added to the seasoning in hot oil after cumin seeds have spluttered.
  • 1/2Teaspoon amchur can be added to the dal just before removing from heat.
  • 1 Medium size tomato can be cut finely, cooked along with seasoning after the garlic has browned up and cooked till it starts leaving the edges of wok, then boiled dal can be added and cooked as earlier.

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