For vegetarians, lentils are one of the most important source of Protein. Daal Chawaal is the staple lunch menu at my home as its the best way for kids to have a big bowl of daal without making faces.
Sabut green moong dal or whole green lentil is very healthy, nutritious and rich source of protein and fibre. It is easily made and enjoyed on any day at any meal time with rice or hot phulkas.
- Whole green lentil or sabut moong dal 1 cup
- Onions – 1 big onion finely chopped (If you wana omit it, you can do so, i do that during navratras)
- Tomatoes- 2 big tomatoes finely chopped
- Ginger paste – 1 tsp
- Green chillies – 1 finely chopped
- Ghee – 1 tbsp
- Hing or asafoetida – 1 pinch
- Cumin seeds – 1tsp
- Coriander powder – 1 tsp
- Degi Mirch 1 tsp
- Clove – 3-4
- Garam masala – 1 tsp
- Whole dried red chilli – 2 nos
- Salt – as per taste
- Turmeric 1tsp
- Clean and wash the lentil well and then soak for atleast 3-4 hours. (If you dont get time to soak then just wash and cook for a longer time in the pressure cooker)
- In a pressure cooker add the soaked lentils and 4 cups of water, salt and turmeric. (As a norm i always keep the lentil to water ratio as 1:4, always can add more water at later stages)
- When the whistle comes, reduce the flame to low and cook for additional 5 mins.
- In a pan, heat ghee. When hot , add asafoetida, cumin, whole dries red chillies, cloves. When it splutters, add ginger and green chillies and sautee till ginger is not raw anymore.
- Sautee chopped onions till light golden in color. Add chopped tomatoes and add coriander powder & degi mirch. Cook covered on medium heat till oil separates.
- Open the cooker when pressure drops and add boiled lentils to the onion tomato gravy and mix well. Add water to get desired consistency. Add garam masala and boil the lentil for 4-5 minutes. Garnish with fresh chopped coriander leaves and serve with boiled rice or chappatis.