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Name: Sabut moong dal
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Indian

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Servings

- Wash and soak 1 cup of green whole moong dal for atleast 8 hours, or overnight

- Pressure cook the moong daal, with a little salt and turmeric pwdr, for 3 whistles, then turn off. Continue below while the daal boils.

- Heat 1 tBsp oil/ghee in a kadhai, on low heat

- Make a paste out of 1 medium tomato and 3-4 green chillies

- Once oil/ghee is hot, add 1 tsp cumin seeds, 1/2 tsp hing, 1/2 tsp turmeric pwdr

- Add 4 dry red chillis, 4 cloves, 15 black pepper corns, 2 tsp coriander pwdr, fry a little

- Add 2 tsp ginger paste, fry a little

- Add tomato-chilli paste, 1/2 red chilli pwdr

- Fry till oil separates from the masala

- By now, the pressure in the pressure cooker should have normalized

- Add the boiled daal to the masala, increase the heat to medium

- Add garam masala, coriander, cook for a few minutes, adjust consistency

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Serving Size: 1 Serving (0g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.