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Sabut Moong


Contributed by:
Anupriya Sinha
Anupriya Sinha, Housewife

Sabut Moong


Whole Moong daal (Green lentils) 2 cup
Mustard Oil 2 tbsp
Cumin seeds tsp
Bay leaf 1-2
Green cardamom 3-4
Cloves 3-4
Cinnamon 2 pcs (1 pcs)
Green chilli 2-3 (chopped)
Onion (finely chopped) 1 cup
Tomato 2 medium (chopped)
Ginger paste 1 tsp
Garlic paste 1 tsp
Coriander powder 1 tsp
Salt as per taste
Turmeric powder tsp
Ghee 1 tsp
Coriander leaves as desired (chopped)
Water 6 cup

Method of Preparation

1. Wash and soak whole moong daal for 1 hr.
2. Cook with 6 cups of water, salt and turmeric powder, till done. Keep aside.
3. Heat oil in a kadai and add bay leaf, and whole spices. Fry for 3-4 secs.
4. Add green chillies and onion. Saute till onion is lightly browned.
5. Add tomato and little salt, and saute till tomato softens.
6. Add ginger and garlic paste and saute for 1-2 minutes.
7. Add coriander powder and 1 tbsp water and saute for another 2-3 minutes, till oil separates.
8. Add cooked daal to this and mix thoroughly.
9. Simmer for 10-15 minutes, stirring occasionally.
10. Add ghee and mix. Sprinkle coriander leaves and remove from heat.
11. Serve hot with roti or paratha, whole egg omlette and salads.

Notes & Tips