Green moong dal recipe without tomato

24 Mar Green moong dal recipe without tomato

Last Updated on July 30, 2021 by blessmyfoodbypayal

Green moong dal recipe without tomato with step wise pictorial and video method.

Vegan and gluten free, moong dal is made in a form of curry in Indian style using very basic and regular ingredients.

ABOUT GREEN MOONG DAL

Also called by the names whole mung beans, green gram, sabut moong dal, chilke wali moong dal and hari moong dal, this is a legume native to India.

The most beneficial but unfortunately underrated, this curry is very common in india and a part of 3 times meal in every household.

You can’t call it a special occasions dish so won’t find it in restaurants even. And this is really the sad tale.

After knowing its health benefits, you are going to realise what you were missing by not making it a part of your diet.

HOW HEALTHY IS MOONG DAL ?

1 cup moong dal provides 14 grams of protein, 15 grams of fiber and less than 1 gram of fat.

Mung beans may reduce chronic disease risks. Being rich in Magnesium, potassium, iron, zinc, folate, vitamin B1 and antioxidants, which helps neutralize free radicals and reduce chronic inflammation.

Mung beans may prevent heat stroke and that is why commonly consumed in hot days.

Moong beans may reduce LDL, blood pressure and blood sugar levels.

Provides a good digestive health, moong beans support weight loss by suppressing hunger and increase fullness.

INGREDIENTS USED IN MAKING GREEN MOONG DAL

MOONG DAL/ WHOLE GREEN MUNG BEANS  – This recipe begins with the washing of moong dal. Once you wash it, this is upto you for how long you want to soak them or not to soak at all.

This is generally said that whole lentils with the skin are good to soak for atleast 3 to 4 hours to avoid stomach issues.

Soaking also minimises the cooking time and the dish gets a better texture.

Some people soak moong dal overnight, some for few hours and some not at all.

We never soaked moong dal overnight but aren’t strict to number of hours.

Depending on the time availability, we either cook it directly without soaking or just soaked it for just 2 to 3 hours.

However the present recipe in the post is made after soaking for 2-3 hours only.

This is important to mention that the final cooking time varies as per the status of dal. Soaked dal needs less water and time to cook than the one without soaking.

OIL : To be very honest, this recipe tastes best if cooked in desi ghee. But to keep it vegan, we have cooked it in oil only.

The other reason of cooking moong dal in oil is that few in the family don’t want to eat ghee for various reasons.

But if in your family, ghee is acceptable to few and not to all, then there’s a best way to keep the taste of ghee lovers intact.

Cook dal in oil only, but at the time of serving, add a dollop of ghee over the piping hot dal of individual/s wishing for ghee. Isn’t it so feasible?

GINGER & GARLIC – Ginger and garlic are 2 such ingredients, without which Indian cooking seems incomplete because of their medicinal properties.

Here we have added 2 cloves of garlic without chopping. Don’t worry, it is not going to irritate in your mouth. After 5 whistles of cooking, it will dissolve like anything.

ONION – Onion provides a base to food and adds to texture and flavour. However if you have reason not to eat onion, simply skip this.

SPICES – This recipe has few basic spices used in common indian cooking. can be adjusted as per your preferenaces.

CHILLIES : chilli is added to this dal in 3 different ways. Green chilli, dry red chilli and red chilli powder.

If you don’t have all the 3, don’t worry, you can add any of the above.

But note, that the dal will get its colour only from red chilli powder. In the absence of red chilli powder, dal may not look impressive.

WATER – It is suggested to add drinking water while soaking because we have cooked the dal in the same water.

SALT : While soaking dal, we have added a teaspoon of dal. Salt helps in softening the lentils fast.

So while cooking dal, be cautious of amount of salt.

TAMARIND PULP : Tamarind pulp or paste is the substitute of tomatoes in this recipe.

This dal is the basic part of Indian cooking so is made quite often in every kitchen. And as such many a times we have cooked it, either with tomatoes or with tamarind pulp.

If you ask us to point out, “which tastes the best”?

We are going to unanimously finger on “moong dal with tamarind”.

In case you don’t wanna add tamarind pulp, squeeze lemon at the end. Or even without anything sour, moong dal tastes good.

CORIANDER LEAVES/CILANTRO : Not just for garnish, they add their personal flavours too in the dish.

IMPORTANT POINTS TO KEEP IN MIND WHILE MAKING MOONG DAL

1. Soak dal for 3 to 4 hours for better texture.

2. Don’t skip ginger. It helps in bloating.

3. Don’t worry if dal is too thick or little watery. If thick, add little of the warm water, simmer and this is done. If watery, boil without lid untill reaches desired consistency.

4. If not vegan or no issues with desi ghee/clarified butter, then make it in ghee rather than oil.

HOW TO SERVE MOONG DAL CURRY?

This curry/dal tastes best with steamed rice. However this is often enjoyed with roti/indian flat bread.

If not vegan, put a dollop of desi ghee/clarified butter over the hot dal while serving and this is purely a bliss.

ALSO SEE

• Chandi ke moong recipe
• green moong dal chilla
• Chana dal with coconut recipe
• rajma masala
• Pindi chole recipe (chickpeas curry)
• Green peas and potato curry (Aloo matar)
• Quick black eyed peas recipe

STEPWISE PICTORIAL RECIPE OF Green moong dal recipe without tomato

SOAKING OF DAL

1. Wash dal and soak in drinking water for 2 to 3 hours. Remember, add only drinking water because we are going to cook dal with the same water.
2. Also add salt to the soaked dal, mix and keep aside.

MOONG DAL IN PRESSURE COOKER

1. Take a pressure cooker and add oil in it. You can cook the dal in instant pot or sauce pan too.
2. Add cumin seeds, ginger, garlic, green chili, dry red chilies and saute till garlic turns slightly brown.
3. Add onion and let it turn gentle brown.
4. Now add red chili powder, turmeric powder and coriander powder. Stir.
5. Time to add dal. Add dal along with soaking water.
6. Put some salt in dal. Don’t forget that salt has already been added at the time of soaking.
7. Put the lid and let dal cook for 5 whistles.
8. Let the pressure release on its own.
9. Remove the lid and add tamarind pulp. Mix and let it simmer on moderate heat for 2 minutes.
10. Lastly add garam masala and coriander leaves/cilantro.
11. Green Moong dal is ready. Serve with rice.

MOONG DAL IN INSTANT POT

1. Add oil and once it is hot, add cumin seeds, ginger, garlic and saute.
2. Then add green chilli, dry red chilies, red chili powder, turmeric, coriander power and garam masala.
3. Throw in the onion and saute till onion turns brown.
4. Add the soaked green mung beans with water and salt.
5. Cover the lid, seal the vent and pressure cook for 15 minutes. Allow the pressure to naturally release. But if haven’t previously soaked dal, then pressure cook for 20 minutes.
6. Open the lid, add tamarind pulp and stir the pot as the water gets settled at the bottom.
7. Simmer for 2 minutes and garnish with coriander leaves/cilantro.

Serve hot

NOTES

Add tamarind pulp only after dal is cooked. Tamarind being sour doesn’t allow to turn dal soft and tender easily, in cases added initially.

Green moong dal recipe without tomato – recipe card

Green moong dal recipe without tomato

blessmyfoodbypayal

Green moong dal recipe without tomato is a Vegan and gluten free lentil, made in a form of curry in Indian style using very basic and regular ingredients.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Resting time 3 hours hrs

Total Time 3 hours hrs 25 minutes mins

Course Main Course

Cuisine Indian

Servings 4

Ingredients

  

1 cup = 200 ml

FOR SOAKING DAL

• 1 cup mung dal/whole mung beans/green gram
• 5 cup drinking water
• 1 tsp Salt
• Water for washing dal.

FOR COOKING DAL

• Soaked dal along with water
• 1 tbsp oil
• 1 tsp cumin seeds
• 1 tbsp ginger crushed
• 2-3 garlic cloves
• 1 onion
• 1 green chilli
• 2-3 dry red chillies
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp garam masala
• Salt to taste
• 1/4 cup tamarind pulp/paste
• Coriander leaves cilantro for garnish.

Instructions

 

SOAKING OF DAL

• Wash dal and soak in drinking water for 2 to 3 hours. Remember, add only drinking water because we are going to cook dal with the same water.
• Also add salt to the soaked dal, mix and keep aside.

MOONG DAL IN PRESSURE COOKER

• Take a pressure cooker and add oil in it. You can cook the dal in instant pot or sauce pan too.
• Add cumin seeds, ginger, garlic, green chilli, dry red chillies and saute till garlic turns slightly brown.
• Add onion and let it turn gentle brown.
• Now add red chilli powder, turmeric powder and coriander powder. Stir.
• Time to add dal. Add dal along with soaking water.
• Put some salt in dal. Don't forget that salt has already been added at the time of soaking.
• Put the lid and let dal cook for 5 whistles.
• Let the pressure release on its own.
• Remove the lid and add tamarind pulp. Mix and let it simmer on moderate heat for 2 minutes.
• Lastly add garam masala and coriander leaves/cilantro.
• Moong dal is ready. Serve with rice.

MOONG DAL IN INSTANT POT

• Add oil and once it is hot, add cumin seeds, ginger, garlic and saute.
• Then add green chilli, dry red chillies, red chilli powder, turmeric, coriander power and garam masala.
• Throw in the onion and saute till onion turns brown.
• Add the soaked green mung beans with water and salt.
• Cover the lid, seal the vent and pressure cook for 15 minutes. Allow the pressure to naturally release. But if haven't previously soaked dal, then pressure cook for 20 minutes.
• Open the lid, add tamarind pulp and stir the pot as the water gets settled at the bottom.
• Simmer for 2 minutes and garnish with coriander leaves/cilantro.

Notes

Add tamarind pulp only after dal is cooked. Tamarind being sour doesn't allow to turn dal soft and tender easily, in cases added initially.

Keyword moong beans recipe, moong dal recipe