Whole moong dahl/Green gram dahl

Hello,

Indian food is extremely nutritious and we use a lot of combination of different masalas. North Indian masalas are different from South Indian masalas. I will write about different spices used in vegetarian cuisine. Gujrati, Punjabi and Rajastani cuisine is considered to be the most interesting and tasty cuisine. I will write about it soon. 

I think my readers are now familiar with palghat iyer cooking. Let us go for a journey to the North and explore the vibrant cuisine. Yes you guessed it right I do wish to travel to Gujrat, Rajastan and North East India is in my wish list.  

Let me share with you a simple green gram dahl recipe. It taste great with Naan, Roti and Kulcha. With plain rice too!!


Whole moong dahl/Green gram dahl

Ingredients

Green gram - 200 grams
Tomato - 1(finely chopped
Onion - 1 small(finely chopped)
Ginger - a small piece( finely chopped)
Green chilli - 2(finely chopped)
Coriander powder -  1 tsp
Jeera powder - 1 tsp
Garam Masala powder - 1/2 tsp
ghee - 1 tsp
Coriander leaves - 1 tsp(wash and chop finely)


Method of Preparation

*Soak whole green gram for about 3 hours.

* Pressure cook green gram by adding 3 glasses of water for 2 whistles in medium or low flame.

 In a heated pan pour ghee/oil add chopped onion, green chilli and ginger saute for a while. Now add tomato. Let it cook for a while. You will notice now the oil is separated from the onion and onions are turning into golden brown. Its time to add jeera powder, coriander powder and garam masala powder. Mix well add this to the cooked green gram. Adjust salt and garnish with chopped coriander leaves.