Chatpati Moong Dal (Green Gram cooked in tangy Gravy)

Chatpati Moong Dal (Green Gram cooked in tangy Gravy)

Dal (Pulses) and vegetables are a part of our daily food routine and a dal that is often cooked in my house is the “Green Moong dal (Green Gram)”. It is cooked in different ways depending on the region and culture. This amazing dal is full of Protein and helps in losing weight. It also has Vitamin A, B, C, E and minerals, such as calcium, iron and potassium. So I make it often to ensure we are eating right.
Green Gram is cooked in its whole form (Sabut Moong) or the unshelled ones which is what I cooked this time. Like everything I cook, it is ready under 30 minutes with minimal fuss and has a delicious soft and silky texture when done. The dry Mango powder gives it a nice kick and the Ghee just elevates the taste.

Chatpati Moong Dal (Green Gram cooked in tangy Gravy)Dal (Pulses) and vegetables are a part of our daily food routine and a dal that is often cooked in my house is the “Green Moong dal (Green Gram)”. It is cooked in different ways depending on the region and culture. This amazing dal is full of Protein and helps in losing weight. It also has Vitamin A...

Summary

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  • CourseMain course
  • CuisineIndian
  • Yield6 servings 6 serving
  • Cooking Time40 minutesPT0H40M
  • Total Time40 minutesPT0H40M

Ingredients

Moong Dal (I used the unshelled variety and used a
1 Cup
Medium sized Tomatoes finely chopped
2
Garlic finely chopped
cloves 5
Cumin Seeds
1 Teaspoon
Turmeric powder
1 1/2 Teaspoons
Red Chilli powder
1 Teaspoon
Dry Mango powder (Aamchur)
1 1/2 Teaspoons
Asafoetida (Heeng powder)
1 Teaspoon
Ghee or Butter
1 Tablespoon
Green Chillies Slit
4-5
Freshly chopped Coriander.
Salt
to taste

Steps

  1. Wash the dal under running water, now add 3 Coffee cups of water to the dal, Salt, Turmeric powder and chopped Tomatoes in a pressure cooker and cook for 9 – 10 whistles around 20 minutes.
  2. Once the dal is cooked and you open the pressure cooker you will notice the Tomatoes have almost melted away and there is a slushy mixture in the cooker.
  3. Heat Ghee in a pan add the cumin seeds, Garlic, Green chilies and Asafoetida and cook on a medium flame till the Garlic starts turning Brown (you can actually smell it).
  4. Add the Red chill powder and cook for a few seconds. Add this tempering to the dal.
  5. Bring the dal to a boil and turn off the heat. Add the Dry Mango powder and the Coriander before you serve. Serve the Dal with some hot steamed Rice or Rotis.