Saboot Hari Moong Ki Dal is prepared using soaked whole Green Gram.
Cuisine: North Indian
Time Required: 25 Minutes + Soaking time
1 Cup Saboot Hari Moong / Hesarukalu / whole Green Gram
1 Big Onion, Chopped finely
2 Tomatoes, Chopped finely
1 or 2 Green Chilies, Slit
½ tsp Turmeric Powder
1 tsp Red Chili Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Dry Mango Powder
1” Ginger, Peeled and grated
3 – 4 Cloves, Garlic
1 tsp Garam Masala Powder
1 tsp Cumin Seeds
1 tsp Mustard Seeds
Juice of half Lemon
Few sprigs of Coriander leaves, finely chopped
2 tbsp Oil or Ghee / Clarified Butter
Salt to taste
Soak Moong for 6 hours. Cook Moong until soft adding little Salt.
In a kadai, heat Oil and add Mustard and Cumin Seeds. When they splutter, add Turmeric Powder, Green Chilies, Onion, Garlic, and Ginger.
Saute until the Onion turns translucent. Add Tomatoes, Red Chili, Coriander, Cumin, and Dry Mango Powder cook for two minutes.
Add cooked Moong and mix well.
Add Garam Masala, Coriander leaves, and Salt and mix well. Cook for 5 minutes.
Add Lemon juice and remove to a serving dish.
Serve with your choice of Rice or Indian Bread.