Satvik Sabut Moong Dal

Ingredients

• 1 cup green moong , soaked 4 hours and drained; whole green
• 4 cups water
• 1/2 tsp turmeric powder
• 2 tomato , pureed smooth
• 1 tbsp ginger , finely grated
• 2 green chili , slit lengthwise
• 2 tbsp butter , fresh unsalted butter or ghee
• 1 tsp cumin seeds
• 1/4 tsp hing (asafoetida)
• 1/2 tsp garam masala
• 2 tbsp coriander leaves , chopped
• 1.5 tsp salt

Preparation

1. 1

   Combine the soaked green moong beans, water, turmeric powder, and 1 teaspoon of salt in a pressure cooker.

2. 2

   Cook for 4 whistles (about 15 minutes) until the beans are soft, tender, and creamy when pressed.

3. 3

   Heat the butter or ghee in a saucepan over medium heat.

4. 4

   Add the cumin seeds and allow them to sizzle and darken slightly.

5. 5

   Add the grated ginger, slit green chilies, and hing; sauté for 30 seconds.

6. 6

   Pour in the pureed tomatoes and remaining 1/2 teaspoon of salt.

7. 7

   Cook the tomato mixture over medium heat for 6 to 8 minutes until it reduces to a fragrant, thick paste.

8. 8

   Pour the cooked whole green moong beans along with their broth into the tomato masala.

9. 9

   Simmer over low flame for 10 minutes to allow the beans to absorb the seasoned base.

10. 10

    Stir in the garam masala and fresh cilantro, cover for 5 minutes, and serve hot.

In the tradition

Sources & further reading

• ◆ Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking , Yamuna Devi (Page 124, Whole Green Mung Bean Dal)
• ◆ Great Vegetarian Dishes , Kurma Dasa (Page 50, Whole Mung Dal)

Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.