It is a very light dal, easy on the stomach as it is easy to digest. Because dals, all whole dals, contain a lot of fiber, they release sugar slowly into the blood. Therefore helping to regulate blood sugar.
Green moong dal is the top most choice when it comes to sprouting dal. Not only is is the tastiest sprouted dal but the healthiest as well. No need to presoak this dal or adding baking soda to cook it.
My recipe is a no tomato dal recipe.
For making Dal
Whole moong dal – 1 katori/cup
Ginger, grated – 1 tsp
Hing (asafoetida) – a pinch
Haldi (turmeric) powder – 1/2 tsp
Salt – 1.5 tsp
Water – 1.25 tsp
For Tadka/Tempering the Dal
Desi ghee – 3 to 4 tbsp
Onions, chopped – 1 medium
Garlic, chopped fine – 1 tbsp
Kasuri methi (dry fenugreek leaves) – 1 tbsp
Garam masala – 1/2 tsp
Red chilli powder – 1/2 tsp
Dhania (coriander powder) – 1/2 tsp
How To Prepare Green Moong Dal
Put green moong dal in pressure cooker. Wash it a few times and add 1.25 liters of water.
Add haldi, salt, hing and ginger paste to it and close the lid and put on the weight/pressure. Cook on medium heat till first whistle.
At the first whistle lower the heat to sim/low and cook for 10 minutes more.
Put off gas and let cooker cool down just enough to release the pressure.
The soft dal needs to be tempered and cooked so keep the cooker on low-medium heat and while it is cooking make the tempering on another burner.
In a pan add desi ghee. Keep heat medium. When it is hot add the onions and stir for about a minute. Add the kasuri methi. Roast the onions till light pink.
Now add the garlic, stir for a minute or so and add the red chilli powder, garam masala and dhania powder. Cook till the mixture turns a light brown color.
Keep giving the dal an occasional stir while you are making the tempering.
Add tadka to dal when ready. Mix well & let dal simmer on low to medium heat till the dal & water blend as one. Put off gas.
Transfer dal to a serving bowl and garnish with some chopped coriander leaves.