Wednesday, May 29, 2013

Moong Dal Gravy-Whole Green Gram Dhal Curry (sabzi)-Dal Recipes

Green gram is known as "pachai payaru" in tamil and "moong dal" in Hindi. This moong dal gravy is yet another addition to my long list of side dishes for chapati. This is very easy to prepare and is a great side dish for both chapati and rice.Today we will learn how to make moong dal curry following this easy recipe with step wise pictures.

Moong dal gravy

Green Gram Dal/Moong Dal Recipe

Prep time - under 15 mins
Cook time - under 30 mins
Serves - 2

Ingredients needed

Green gram - 1/2 cup
Tomatoes - 3 medium size

Turmeric powder -1/4 tsp
Chilli powder - 1 tsp flat
Coriander powder - 2 tsp
Cumin powder - 1/2 tsp
Garam masala powder - 1/2 tsp or (kitchen king masala powder )

Salt as needed

For grinding

Onion - 2 medium size
Green chilli - 1-2
Garlic cloves - 4
Ginger - 1 inch piece

For the seasoning

Oil - 2 1/2 tbsp
Cumin/ jeera seeds - 1 tsp

For garnishing 

Coriander leaves

Preparation ( keep these 3 things ready)

1.Wash and soak green gram dal for 4 hours. Pressure cook with just enough water and little salt  for 3 whistles. Suppose if you forget to soak green gram, then you have to pressure cook it for more whistles until soft. 

2.Blanch tomatoes - Put them in boiling water and switch off the flame. Let it remain in hot water for 10 minutes. Then remove from water, peel off the skin and grind it to a puree.

3.Grind chopped onions, garlic, ginger and green chillies to a fine paste without adding water.

preparing moong dal gravy

Method

Heat oil in a kadai or pressure pan, add cumin seeds, when it splutters, add the ground paste and saute nicely until it changes color and the raw flavor goes. (if you do not saute this paste well, then you will get raw onion smell in the gravy)

Sauteing ginger garlic paste

Then add tomato puree, turmeric powder, salt, chilli powder, garam masala powder, coriander and cumin powder and saute well until the mixture oozes out oil. (see the difference between both the pictures below)

sauteing tomato puree

Add cooked green gram only after the tomatoes are well cooked. Saute for 2-3 seconds and then add 1 1/2 cup of water. Simmer and cook on low flame for 10 minutes.

Green gram dal curry

Alternatively, you can pressure cook for 1 whistle. Once the pressure subsides, open the cooker, add another 1/2 cup of water and boil for 2-3 minutes. Switch off the flame and garnish with finely chopped coriander leaves. Check for salt. 


Comforting, filling, delicious, simple and healthy Moong dal gravy is ready to be served with roti, parathas or rice.

Note - You can adjust the consistency of the gravy according to your preferences.

Check out more Dal Recipes  
Dinner Ideas 

Moong dal-Side dish for roti
Indian dinner Ideas -  Rotis-Moong Dal-Cucumber /kheera Raita
Indian Dinner Ideas-  Roti - Cucumber raita -Moong dal

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank  you!

27 comments:

  1. I make this often.. healthy recipe.. :)

    ReplyDelete
  2. very tempting and mouthwatering recipe....

    ReplyDelete
  3. Healthy dal Paddu! Even I do this dal with slightly different procedure. Loved the 1st pic!

    ReplyDelete
  4. hi padhu i almost tried all your recipes and it came very well . awesome such a fingerliking dish

    ReplyDelete
  5. I love to make all types of legumes and beans in my pressure cooker. However, I've got to assume that Indian and American cookers are different somehow. Mine doesn't whistle...it hisses the steam out continuously. Can you convert your direction of "1 whistle" into a number of minutes for me? I know moong beans don't need much time to cook. BTW, love your recipes! Thanks!

    ReplyDelete
    Replies
    1. You need to put what we call a weight on the outlet where steam hisses out. When the pressure builds up enough it lifts the weight and the steam whistles out until the pressure inside is the same as outside.

      Delete
  6. Padhu ji, you explain everything so good. Hats off to you. its sounds and looks very delicious. I will definitely try this. Thank you.

    ReplyDelete
  7. hey padhu....love moong dal and this kind of dal is an all time favourite...love ur blog coz u detailing is so good...

    ReplyDelete
  8. very healthy recipe and also the combination with chapathi and raitha suuuuper, yummyiiiii too. i will try this.

    ReplyDelete
  9. VJ - I do not know about the cookers available in US.Most important thing is moong dal should be cooked soft. That's all.Suppose if you soak moong dal overnight, then you can pressure cook for just 1 whistle. So do not bother about the whistles or hisses, just cook the moong dal until soft but not mushy.

    ReplyDelete
  10. Looks delicious and a healthy and lovely spread for dinner..I usually make it as green gravy and will try this out.

    ReplyDelete
  11. My fav curry recipe but i ll do this with different procedure...Ur's looks interesting padhu...

    ReplyDelete
  12. Super dish perfect with rotis !!

    ReplyDelete
  13. This is an awesome way to make Moong dhal! It is usually a pain to make my family eat the dhal-type moong dhal i make, but this went down rather quick! I now use this as the base for any gravy i make for different soaked beans and they all turn out just as well. Thank you so much!

    ReplyDelete
  14. Can the same recipe be tried with green gram sprouts? ? If so for how long should the sprouts be pressure cooked? ? Or can they just be added to the sauté and simmered with water covered till they are cooked? ?

    ReplyDelete
  15. Sid - Yes, it can be tried with moong sprouts. You can just add, saute and cook simmered in water. (your second suggestion)

    ReplyDelete
  16. Made my first attempt...came out really gud... Thnx.. :)

    ReplyDelete
  17. Hi padhu..m a beginner in cooking..ur blog s very useful

    ReplyDelete
  18. Padhu ur blog s very useful ..I really donno cooking at al..t s been a yr since m married. ..n nw I became an expert coz f ur blog..thanx luv t

    ReplyDelete
  19. Hi Padhu. I'm an Irish who loves Indian food, and I love using your blog to learn real Indian cooking. Thank you for all the great work you put into it. Can you advise me about grinding the spices please. What is the best equipment to use?

    ReplyDelete
    Replies
    1. Thank you so much Issi. Glad you found my blog and recipes useful.
      In India, we grind it in a mixer grinder. The mixie we get here is suited for Indian cooking. You can use a small coffee grinder. Toast the spices slightly before grinding to bring out its flavor.

      Delete
  20. Also, do you grind the chillis with the seeds in? Does this make the dal very hot?

    ReplyDelete
    Replies
    1. Yes. we grind it with the seeds. It does not make the dal hot. It depends on the variety of chilli used.

      Delete
  21. Just tried this and it was delicious - thank you! (I was a bit lazy, though, and didn't blanch, peel and puree the tomatoes - just chopped them into small pieces.)
    Also, if you don't have time to soak the gram for 4 hours and/or don't have a pressure cooker, you can use the "quick soak" method: Put the gram in a pot with hot water and bring to a boil. Boil for 2 minutes and then remove from heat, cover, and let it sit in the same water for an hour or so. Drain and rinse and then cook as usual (it will be almost ready, so it won't take long). :)

    ReplyDelete

Thank you for dropping by my blog.Hope you enjoyed reading the recipes.Your feedback and comments are appreciated. Comments with links to external sites will be deleted.