Sabut Moong Dal (Punjabi Style) Pakistani Food Recipe

This article about the delicious and very tasty recipe and full of flavor with the goodness of ginger and spiciness of garam masala is the perfect accompaniment to any meal. Add a dash of lime on the top and enjoy it with either rice or chapattis or naan. Today I am sharing a very tasty and famous of my kitchen. It is a famous recipe because my hubby and my cute kids love that recipe and the name of my dish is the Sabut Moong Dal (Punjabi Style) Pakistani Food Recipe. Yes, it is lentil and everybody knows that lentil is full of nutrients and full of fiber and protein & it is very good for health especially in this environment. Lentils are good for immunity & nowadays immunity is very important for a fight this virus. So friends eat lentils and vegetables to build their immunity and strong their intestines.

How To Make Sabut Moong Dal (Punjabi Style) Pakistani Food Recipe Step By Step Instructions:

The Punjabi Sabut Moong Dal is one of the many daal or lentils of the Punjabi cuisine and if there is one thing I love the most about Punjabi cuisine is its extensive use of Dal aka lentils. There is no meal that passes by without a dal in the menu and there are no two days the same dal is made. This Punjabi moong dal with onion, ginger, garlic, and tomatoes is perfect for a winter meal with fresh roti and a dash of lemon.

Ingredients:

• Sabut Moong Dal (Whole Green Lentils) 1 cup
• Finely chopped Onion 2 small-sized
• Chopped Tomatoes 2 medium-sized
• Ginger 1 inch
• Garlic 2 to 3 cloves
• Green Chilies 2 to 3 chilies
• Jeera Seeds (Cumin Seeds) 1 tsp
• Garam Masala Powder 1/4 tsp
• Salt to Taste
• Turmeric Powder 1/2 tsp
• Ghee or Cooking Oil 1 tablespoon
• Kashmiri Chili Powder 1/2 tsp
• Coriander leaves for Garnished

Procedure Of Cooking:

1. Wash well and soak the whole moong dal for 3-4 hours or overnight.
2. In a pressure cooker, add the whole moong dal with 3 cups of water, salt, turmeric powder.
3. After one whistle, reduce the flame and cook for 6 minutes. Let it rest till the steam has fully escaped.
4. In a kadhai, heat the oil and add cumin seeds. Fry till they turn brown.
5. Add onions, green chili, ginger, and garlic to this and saute till the onions are golden brown.
6. Now, add tomatoes and saute further till the tomatoes are fully cooked.
7. Add the boiled dal and garam masala. Boil for 2-3 minutes.
8. In a separate pan, heat ghee and add the Kashmiri Mirch powder, fry for 30 seconds, and pour over the dal before serving.
9. Add a dash of lemon juice and garnish with coriander leaves while serving with hot chapattis, rice and also eat with naan.