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Whole Green Moong Daal (Green Lentils)

Whole green moong, being packed with proteins, automatically becomes a key contributor towards making a vegetarian meal very well balanced. A basic daal and rice or roti meal provides not only all the nutrients but also the homely feeling of a simple meal.

Green Moong Daal

Green Moong Daal

Green Moong Daal

Ingredients to Serve 4

  • 1 cup of whole green moong daal
  • 3 cups of water
  • 1 tablespoon turmeric powder
  • 1 big or 2 small vine tomatoes, chopped
  • 1 teaspoon ghee
  • 5 cloves of garlic, minced
  • 4 fresh red chillies, whole
  • 4-5 sprigs of cilantro, chopped, for garnish
  • Salt to taste

Wash and clean the moong daal.

Cook the daal along with all the water and salt in a pressure cooker. Moong daal cooks real quick, so just 15-20 minutes on medium heat should do it.

In a sauce pan, heat the ghee on medium heat.

Add the garlic, chillies and saute for just a minute.

When the garlic is pinkish, add the tomatoes and saute until they are softened.

Now add the cooked daal and stir. Add more water if you don’t want it too thick. Heat this well for 3-4 minutes. You don’t have to bring it to a boil.

Take it off the heat, garnish with some cilantro and it’s ready to serve.

Enjoy with rice or roti.

Note: Whenever I make this, it’s usually a very simple meal of daal, rice and some sliced onions with lemon juice. Delicious!

3 comments on “Whole Green Moong Daal (Green Lentils)

  1. Amitabh Ghoshal
    March 31, 2009

    That looks gooooood. The best looking daal I’ve seen!

  2. Subadra
    April 3, 2009

    Is there no need to soak the moong daal? How about if we weren’t using a pressure cooker?

    • Meenakshi Matai
      April 3, 2009

      No, no need to soak it if you are using a pressure cooker. If you aren’t then soaking it for about half an hour is a good idea. It’ll take about 45 minutes in a sauce pan to cook.

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This entry was posted on March 31, 2009 by in Cuisine, Extra healthy, Indian, Main Course, Recipes, Soups, Vegetarian and tagged , , , .


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