• Sheetal Jandial

Sukha Moong (dry whole green moong dal)

Updated: Aug 17, 2020

Packed with proteins and nutrition, dry whole green moong dal or dry mung beans could be served as a side with an Indian curry, kadhi... it also makes for a great meal served on its own with chapatis or rice.

Serves 4

Time taken:

Soaking whole green moong dal: 3-4 hours

Cooking: 30 minutes

Ingredients to make Sukha Moong

1 ½ cups whole green moong dal / mung beans

3 cups water

2 tbsp ghee

8-10 curry leaves

1 tsp mustard seeds

½ tsp cumin seeds / jeera

½ tsp carom seeds / ajwain

A generous pinch of asafoetida powder / hing

2 dried Kashmiri red chillies

3 green chillies, finely chopped

4-5 cloves of garlic, bruised with the back of a knife

2 inch piece of ginger, finely chopped

1 onions, medium sized, finely chopped

2 tomatoes, medium sized, finely chopped

2 tsp coriander powder / dhania powder

1 tsp turmeric powder / haldi

Salt, to taste

Method of making Sukha Moong

Soak the whole green moong dal / green mung beans in sufficient water for 3-4 hours. Soaking the mung beans helps with lowering the cooking time.

Pressure cook the soaked whole green moong dal with 3-4 cups water and salt, for 1 whistle on high heat and then 3 whistles on low heat - approx. 10-12 minutes. The green mung beans are to be cooked till lightly underdone – we are leaving it slightly undercooked as it will be further cooked with the tadka for 10 minutes or so to blend flavours. Keep aside to cool.

*If you do not have the time to soak the whole green moong dal, pressure cook it on high heat for 1 whistle and then 6 whistles on low heat - approx. 18-20 minutes.

There should be about 1 cup of water remaining in the pressure cooker once the whole green moong dal is cooked – we would not need more water. Incase the quantity of water seems less, please add as required.

Once the whole green moong dal is at room temperature, heat ghee in a cooking pot / kadhai to prepare the tadka. Add curry leaves, mustard seeds, cumin seeds / jeera, carom seeds / ajwain and asafoetida powder / hing. Once these crackle, add the dried Kashmiri red chillies, chopped green chillies, ginger and garlic. I like to add the bruised garlic cloves whole, you could finely chop it too. Sauté this mix for a minute or so and add chopped onions.

Cook the onions till they turn a light brown, add tomatoes and mix well. Add coriander powder and turmeric powder once the tomatoes are almost done. Give the tadka a good mix and stir in the partially cooked whole green moong dal / green mung beans along with the water. Mix well, taste and adjust flavours – go easy on the salt as this mix will cook down further. Cover the kadhai and let the dal cook for 8-10 minutes on medium heat allowing flavours to blend – stir occasionally.

Once the whole green moong dal is cooked through and almost dry, check for seasoning and serve warm with thalipeeth, jowar roti, chapati… As seen below, I like to serve sukha moong with thalipeeth and thecha.

Do take a look at the other big plates / mains and other traditional Indian food recipes.

Feel free to share WhiskMixStir recipe links / Indian food recipe blog with your family & friends! Remember to give credit where its due :) Pls do not publish my content, recipes and / or photos as your own.

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