Name: Punjabi Sabut Moong Dal
Prep time: 20 min
Cook time: 35 min
Total time: 175 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ cup Whole Mung Beans, hari sabut moong, soaked; 1¾ cup Water, for boiling; ¾ tsp Salt, divided; ¼ tsp Ground Turmeric, for boiling; 1 tbsp Ghee, for rich flavor; ½ Onion, finely chopped; 1 Tomato, finely chopped or pureed; ½ tbsp Ginger-Garlic Paste, for the masala base; 1 Green Chili Pepper, slit; ¼ tsp Red Chilli Powder, for heat and color; ¼ tsp Garam Masala, added towards the end; 1 tbsp Coriander Leaves, chopped

2 hr 55 mintotal

55 min hands-on2 hr hands-off

Prep 20 min · Cook 35 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

Add the soaked green gram, water, turmeric and a portion of the salt to a pressure cooker. Cook for 5-6 whistles, until the beans are very tender.
In a thick-bottomed kadhai, bring the ghee to a shimmer. Sauté the chopped onions deliberately over medium heat until they yield a rich golden-brown hue.
Add the ginger-garlic paste and slit green chillies, then sauté for 1 minute to remove the raw smell.
1 min
Add the tomatoes and red chilli powder. Cook until the tomatoes break down and the fat separates at the edges.
Transfer the boiled dal to the kadhai. Crush some of the beans against the pan with the back of a spoon to thicken the gravy.
Simmer the pot openly for 5-7 minutes. Conclude by dusting with garam masala and fresh coriander, fold through, and remove from the heat source.
5–7 min

How to tell it's done

The dal should be rustic and slightly chunky, with softened whole mung in a thick savoury gravy.

Getting it right

Tip

Simmer the cooked mung with the onion-tomato base until the gravy thickens. You do not need cream if the beans are softened and stirred well.

What to serve it with

Serve with hot tawa parathas, jeera rice and raw onion rings with lemon.

Common mistakes

The whole mung skins stay tough.: Soak the beans for the full time and simmer after pressure cooking until the skins soften into the gravy.

Storing and reheating

Refrigerate sabut moong dal in a covered container for up to 3 days. Reheat slowly until hot, adding water if thick; freeze for up to 2 months.

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Ingredients