img class=”aligncenter size-full wp-image-47991″ src=”https://mytastycurry.com/wp-content/uploads/2017/09/Moong-daal-pinterest.jpg” alt=”Punjabi Sabut moong dal recipe. Healthy whole green moong dal recipe with punjabi tadka. Perfect to serve with roti chapati paratha or rice.” width=”600″ height=”1800″ />
Punjabi Sabut moong dal recipe. Healthy whole green moong dal recipe with punjabi tadka. Perfect to serve with roti chapati paratha or rice.
Punjabi cuisine is popular for the variety of dal recipes. I have already shared the punjabi Dhuli moong dal recipe, langar wali dal, sookhi Urd dal amongst other. I have shared the link in the end of the recipe.
Dal is almost a staple dish especially for dinner in punjabi homes, unlike UP and Bihar where dal is usually served in day’s meal or lunch. Back in time when we were growing up Dinner was always a hearty dal and a dry subzi to accompany it. Roti was mostly skipped since that made a wholesome meal that was hearty and healthy.
This whole moong dal was almost cooked once or sometimes twice in my home. My mother would add a generous dose of punjabi tadka to it, and that means lot of ghee as well :). Punjabi dal tadka is usually same for most of the dals lot of green chilli, sometimes whole red chillies as well and tomato, onion with garam masala and cumin in lots of ghee. That tadka can lift any boring bland dal to a whole new level of flavour and spice. So, this sabut green moong dal with punjabi tadka is amazing way to add a variety of dal recipes if you are still thinking about it.
And, yes a sprinkle of fresh cilantro/coriander leaves and a generous squeeze of lime is best way to add more flavour to the Punjabi style whole green moong dal.
Tips for cooking Punjabi Style Sabut Moong Dal Better
- Cook the Dal to a well done consistency. Punjabi dals are never watery.
- If Dal is still watery when you open pressure cooker, Cook it little more on slow heat without the lid. Make sure to stir it in between.
- Tadka should be cooked well too. Tomatoes well cooked and onion light brown is usual method of making punjabi tadka for dal.
- Sabut moong dal tastes great with sprinkle of fresh dhania (cilantro/coriander leaves) so make sure not to skip that.
- Also, it tastes best with tandoori roti or paratha otherwise you can serve it with any bread or rice.
Dals are great source of proteins especially for vegetarians. Also, great source of soluble fiber which is additional health benefit of this green whole moong dal. If you try to cook your meals keeping glycemic index in mind this one is a low GI dish, hence should be suitable for diabetics or pre-diabetics too. (However check with your health advisor if it is suitable for you). I like to include lot of these dals, lentils and legumes in my meal as these have a great satiety factor and keeps me full for longer period of time.