Green Moong Whole
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• Rich in Nutrients
• Improves Overall Health
• 100% Organic
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"Always celebrate taste with Health"
Green Moong Whole recipe:
1. Rinse ½ cup green moong beans for a couple of times and then soak in enough water for an hour. You can also soak them for a couple of hours or overnight. If soaking overnight, then the pressure cooking time will reduce.
green moong beans, sabut moong dal
2. chop 1 medium onion, 1 large tomato and 1 to 2 green chilies.
onions for green moong dal recipe
3. Heat 2 tbsp oil in a pressure cooker. add the whole spices – 1 medium tej patta/Indian bay leaf and ½ tsp cumin seeds. Saute till the cumin seeds splutter.
spices for green moong dal recipe
4. Then add the chopped onions.
onions for green moong dal recipe
5. Saute the onions till they start to turn light golden.
onions for green moong dal recipe
6. Add 1 tsp ginger-garlic paste and chopped green chilies. Stir and saute till the raw aroma of ginger-garlic goes away. ginger for green moong dal recipe
7. Now add the chopped tomatoes and ¼ tsp turmeric powder, ¼ tsp red chili powder, ½ tsp coriander powder and ¼ tsp garam masala powder. spices for green moong dal recipe
8. Stir and saute till the tomatoes soften, become pulpy and you see oil releasing from the sides. tomatoes for green gram curry recipe
9. Drain and add the moong beans.
10. Stir very well. making green gram curry recipe
11. Add 2.5 to 3 cups water and salt as per taste water for green gram curry recipe
12. Cover and pressure cook sabut moong dal for 10 to 12 whistles or for 15 to 17 minutes on a medium to high flame till the moong beans are softened thoroughly. when the pressure settles down on its own, open the lid and check the moong beans. If they still have slight bite to them, then add some water and pressure cook for some more whistles making green gram curry recipe
13. If the mixture looks dry and the water looks less, then you can add more water. Keep the cooker on the stove top and simmer the moong dal for 5 to 6 minutes, stirring at intervals. the consistency of the dal should not be watery. While cooking you can mash a few lentils with the back of the spoon.
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