Punjabi Moong ki Dal | Whole Green Gram Curry in Punjabi style

Dal or daal is one of the staple dish in Indian cuisine. If a dish has used any variety of dal then that dish is named as a dal dish. Dal actually means to a split version of lentils, peas etc. If a pulse is split into half, then that is a dal. Pulses are normally available in three types as the whole pulse, the split pulse with skin and the split pulse without skin. The common variety of pulses used in Indian traditional dal are like Arhar dal / pigeon pea / yellow pigeon peas, Chana dal / split black chickpeas, Moong dal / split green gram, Urad dal / split black gram, Masoor dal / split red, Rajma dal and many more. 

All the dishes prepared using any dal taste so delicious, healthy and nutritious since loaded with high amount of protein but low in fat. Well this time the Foodie Monday Blog Hop group has come up with 160th theme as ‘Traditional Indian Dal’. So I picked up one of the most popular Punjabi dal using whole green gram / sabut moong dal as Punjabi Moong ki Dal / Whole Green Gram Curry in Punjabi style.

This whole moong ki dal tastes best with hot roti or paratha even with steamed rice. The use of onion, garlic, ginger make the whole dish much more flavorful. First the whole green gram / sabut moong dal is almost cooked either in pressure cooker / pan. Then a tadka is prepared with generous amount of ghee and added to the dal. But here I have prepared using oil only for having a healthy note. Before serving, some lemon juice can be added to get some tangy flavor in the dal. Along with roti / rice this Punjabi Moong ki Dal / Whole Green Gram Curry in Punjabi style makes a most comforting and wholesome meal.

So do try this Punjabi dal for your next meal. If you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also kindly give your valuable feedback either in the comment box below or tag me as #firsttimercook on Instagram. You may also follow me on Facebook,  Pinterest,  Twitter,  Google+,  Instagram and can subscribe for free to get new recipes directly into your inbox 😊

Soaking Time : 3 hr  |  Preparation Time : 10 mins  |  Cooking Time : 20 mins

Ingredients :        

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Method :

1. In a bowl take the whole green gram / sabut moong dal and wash well.
2. Next soak in enough water for atleast 2-3 hours or overnight. I always prefer to soak overnight.
3. After soaking, pressure cook the dal along with salt, turmeric powder and 3-4 cups of water over medium heat.
4. After 2-3 whistles, turn off heat.
5. Keep aside and allow the steam to escape automatically.
6. Now take a pan and heat 1 tbsp oil.
7. Add in cumin seeds and allow to splutter.
8. Then add finely chopped onion, finely chopped green chilies, finely crushed ginger and garlic.
9. Saute well till the raw aroma of ginger and garlic goes away and the onion looks transparent.
10. Then add finely chopped tomatoes, coriander powder, garam masala powder.
11. Saute till tomatoes become mushy.
12. Next add the cooked green gram / moong dal and mix well.
13. Simmer for 1-2 minutes depending upon the consistency of the dal desired and then transfer to a serving bowl.
14. In a tadka pan, heat 1/2 tbsp oil.
15. Add red chili, red chili powder and stir well.
16. Pour over the dal in the serving bowl.
17. Stir again and sprinkle some chopped coriander leaves.
18. Serve hot along with steamed rice or roti or paratha !

Notes :

• The pressure cooking time will be less if soaking overnight.
• I prefer oil here, but ghee can be used to get that authentic flavor in the dal.

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