I generally am not excited about Moong daal. But whole green moong daal and the dishes made out of it has somehow found a permanent place in my kitchen. Be it the Moong sprout salad, or Green Moong Daal Chilla/Dosa or this dish, all of them are now our favourites.
Whole Green Moong Daal – ½ cup (Take the quantity as per your need, the way you take Daal quantity for any other Daal)
Tomatoes – 2-3 medium size
Onion – 1 medium size
Ginger – 2 inch piece
Garlic – 5-6 cloves
Green Chillies – 2-3 (can be increased or reduced depending on your requirement of spiciness)
Jeera (cumin) – 1 tsp
Sonth (dry ginger powder) -1 tsp
Heeng (Asafoetida) – A pinch
Ghee – 1 tbsp
Turmeric – 1 tsp
Salt – To Taste
Water – for cooking daal
Coriander – for garnishing
Soak the green moong daal in water (preferably for the whole night or at least 2 hours). In a pressure cooker add daal, salt, turmeric along with water (the water should be around 2-3 cups). Cook the daal (3-4 whistles).
Finely chop ginger, garlic, green chillies, onion and tomatoes. In a pan, heat ghee. Add jeera. When jeera starts to crackle add ginger, garlic and chillies. When garlic starts turning brown, add onion. Cook onions till they start turning brown in colour. Add tomatoes and cook them till all the juice is dried. Now add the daal and heeng. Cook on high heat for 5 minutes.
Garnish with coriander and serve hot with roti, paranthas etc.
P.S. – Please cook the daal as you would cook any other daal. The quantity of daal and water would depend on your liking i.e. you like a thicker daal or prefer a slightly watery version.