Sabut Moong Daal recipe,How to Make Whole Moong Daal

Healthy and easy whole green lentils
Sabut Moong is a very healthy lentil.Yellow moong daal, chilka wala moong and whole moong are the three different form of this whole lentil.There are so many different ways to make it and the bean sprouts are most popular sprouts made with whole moong -how to make bean sprouts

Whole moong is slightly heavy to digest so I have used methidana ,asafoetida and ginger in it to aid digestion.It need little extra time to cook as compared to yellow moong daal so I prefer to use pressure cooker to cook sabut moong .

I also make a Bhatia special Moong Recipe - Mag Methi Daal  which is also very light and delicious. I have learned this sabut moong or dahi wali moong recipe from my neighbor and now it become a favorite daal of my family,my son loves this daal and when ever he comes home I often make this for him. In dried spices only turmeric and salt is used rest all are fresh herbs, so it taste delicious and light to digest.I have also posted a whole moong daal recipe which is my community special -  khatti methi moong

Prep time -5 minCooking time - 25 minDifficulty level- easyCuisine - North IndianType - side,mainServe - 5INGREDIENTS-

• Whole green moong daal/sabut moong- 1 cup
• Ginger,chopped/adrak - 1.5 tsp
• Whole red chilies - 3
• Kokum - 5 *
• Yogurt /dahi - 1/2 cup
• Turmeric /haldi - 1/2 tsp
• Salt /namak -to taste
• Lemon juice /neebu ras - 1 tbsp
• Sugar /chini - 1/2 tsp
• Fresh coriander,chopped- 3 tbsp

Tempering/waghar-

• Ghee /clarified butter - 2 tbsp
• Fenugreek seeds/methidana- 1/2 tsp
• Cumin seeds /jeera-3/4 tsp
• Asafoetida/hing- 1/4 tsp
• Curry leaves- 10
• Green chilies,chopped- 2 tsp

PROCEDURE-

1. Wash and soak sabut moong for at least 1 hour (can also use moong sprouts to make this)
2. In the pressure cooker add ghee and when it become warm add methi dana and cumin seeds.
3. When seeds start to crackle then add chopped green chilies,curry leaves and asafoetida.
4. Now add soaked daal and 2 glasses of water and pressure cook for 3-4 whistles or till cooked well and become soft and mushy.
5. Open the cooker and mash the daal with a whisk .
6. Add whisked yogurt, few curry leaves ,sugar, salt,turmeric, kokum,chopped ginger and the whole red chilies(brake them into small pieces)in the daal.
7. Add approx 2 -2.5 cups of water to adjust the thickness(or according to the thickness you want to have)
8. Mix well and simmer for about 15 minutes.
9. Now add fresh coriander and lemon juice.
10. Add 1 tsp of ghee while serving.

Serving suggestions- Goes best with steamed rice or rotisTIPS-
 1- can puree it and serve as a lentil soup.
 2- Instead of kokum dried or fresh raw mango slices can also be used.3- Vegan- you can skip yogurt and increase the amount of lemon juice