Follow these steps for perfect results
Sprouted Moong
Sprouted
Garlic
Peeled and paste
Onion
Finely Chopped
Ghee
Or Oil
Mustard Seeds
Cumin Seeds
Turmeric Powder
Asafoetida
Goda Masala
Red Chili Powder
Kokum
Jaggery
Grated
Peanut Powder
Water
Salt
To Taste
Coriander Leaves
Chopped
Heat oil or ghee in a pressure cooker.
Add mustard seeds and cumin seeds; cook for 10 seconds.
Add onion, garlic, and asafoetida; sauté until onions soften.
Add turmeric powder and sprouted moong; cook for 1 minute.
Add Goda Masala, red chili powder, and turmeric powder; mix well.
Add water, kokum, jaggery, salt, and peanut powder; mix thoroughly.
Cover the cooker and cook until 1 whistle.
Open the cooker, stir the dal, and garnish with fresh coriander.
Serve hot with sev tamatar sabzi, palak raita, and phulka.
Expert advice for the best results
Adjust the amount of red chili powder to your spice preference.
Soak the moong beans overnight for easier sprouting.
For a creamier texture, add a dollop of yogurt or cream before serving.
Roast Moong Dal on low flame till aroma comes.
Everything you need to know before you start
15 mins
Sprout moong beans in advance.
Garnish with fresh coriander leaves and a lemon wedge.
Serve hot with rice or roti.
Pair with yogurt or raita.
Cooling and refreshing.
Complements the spices well.
Discover the story behind this recipe
Moong dal is a staple in Indian cuisine and is often consumed for its nutritional benefits.
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