My 207th recipe, "Green Moong Dal Masala", a healthy and tasty side for chapati or idli/dosa. Whole Moong Dal, also known as pachai payiru in tamil and mung dal, green gram, green lentils, etc. is an extremely healthy ingredient which is rich in proteins. While I use broken moong dal while making kootu, neither me nor my mom are used to cook with the whole green moong dal. However, RK used to say that green moon dal was one of his favorite ingredients during his bachelor days and he slipped a packet into my shopping cart when we were at the local grocery shop. It was sitting in my cupboard for a long time. However since it is available in the dry form, it is one of those ingredients that can sit idle for a while without getting spoilt. This would come in as a great savior when you are run out of veggies and are tasked to cook something for dinner. I actually ended up in this situation today, left to cook dinner without any veggies in hand. I immediately knew that this is the best chance to use up the whole moong dal. Based on the recipes I use to make north Indian curries, I tried making a quick and easy masala using the whole moong bean. Honestly, I started making this dish, just as a way to complete the lentils. However, it ended up so delicious that it has become a new favorite for myself and RK. It was the perfect side to pair up with idli and chapati. It would also go well as a side with dosa or any other flat bread or even along with some white rice. A versatile and extremely healthy masala which you prepare with very little effort 🙂
Green Moong Dal Masala
- Dry Green Lentil Green Moong Dal - ½ Cup
- Onion - 1 Medium Finely chopped
- Ginger Garlic paste - 1 tsp
- Tomato - 1 Medium Finely chopped
- Salt - ½ tsp Adjust as needed
- Turmeric - ¼ tsp
- Red chilli powder - ½ tsp
- Coriander powder - ½ tsp
- Pav bhaji masala powder - 1 tsp
- Amchur powder - ¼ tsp
- Coriander leaves - For garnishing
- Oil - 1 ½ tsp
- Bay leaf - 1
- Cinnamon - small piece
- Cardamom - 1
- Cloves - 2
- Jeera - ¼ tsp
- First wash and soak the lentils overnight or for about 6 hours.
- Now heat a pressure cooker pan with oil, add the ingredients listed under "To temper". Once the jeera starts changing color, add the onion and saute until translucent.
- Now add the ginger garlic paste and saute for a minute. Follow it by tomato, salt and saute until the tomato turns mushy.
- Now add all the powders (Turmeric, Red chilli, Coriander, Pav bhaji masala, Amchur) and saute until well combined and the oil starts to ooze out.
- Add 1 ¾ Cup of water and give a quick stir. Add the lentil (Drain and discard the water used to soak them) to the pan and mix well. Close the pressure cooker lid and cook for 1 whistle or until done.
- Wait until the pressure subsides before opening up the lid of the cooker. Garnish with coriander leaves.
- Serve hot as a side for idli, dosa, chappati or along with white rice.
Notes | FAQ
- In case you do not have pav bhaji masala, you can use garam masala instead.
- In case you do not have a pressure cooker, you can cook covered in a regular pan. However cooking time would increase.
- The cooking time would depend on the pressure cooker size and stove settings.
- Adjust the quantity of water based on the thickness of the masala desired.
I used curry leaves and hing when tempering, it turned delicious
Happy to hear that it turned out to be delicious for you as well 🙂