Best Punjabi Green Mung Beans With Sizzling Ginger Recipes

GREEN MOONG DAL

Steps:

• Before you start soak the moong dal for 3 to 4 hours in 2 to 3 cups water. Press the saute button on the Instant Pot. Once it displays hot add the oil and then add the cumin seeds and let them sizzle for few seconds.
• Then add the chopped onion, ginger and green chili and cook for 2 minutes until onions are softened.
• Add the chopped tomatoes and stir and then add the spices- turmeric, coriander powder and garam masala. Also, add the salt and mix everything.
• Drain the water in which the dal was soaked and then add the dal to the Instant Pot.Add 3 cups water now and mix.
• Close the Instant Pot with lid and press the manual or pressure cook button. Cook on high pressure for 15 minutes with the pressure valve in the sealing position. This will result in a very soft dal.If you don't like the dal to be very soft, then cook for 10 minutes only. If you haven't soaked the dal, then pressure cook for 20 minutes. Let the pressure release naturally.
• Open the lid and give the dal a stir. Add in the chopped cilantro and squeeze in lemon juice.
• For the tadka, heat 2 teaspoons ghee in a small pan. Once the ghee is hot, add 1/4 teaspoon cumin seeds and let them sizzle and then add hing.
• Add sliced garlic and cook until the garlic starts changing color. Add kashmiri red chili powder, mix with a spoon and then remove pan from heat.
• Pour tadka over dal and serve green moong dal with rice or quinoa.

GREEN MOONG DAL

Steps:

• Rinse 1/2 cup green moong beans for a couple of times and then soak in enough water for an hour. You can also soak them for a couple of hours or overnight. If soaking overnight, then the pressure cooking time will reduce.
• Chop 1 medium onion, 1 large tomato and 1 to 2 green chilies. Crush the ginger and garlic to a paste in the mortar-pestle.
• Heat 2 tbsp oil in a pressure cooker.
• Add the whole spices - 1 medium tej patta/indian bay leaf and 1/2 tsp cumin seeds. Saute till the cumin seeds splutter.
• Then add the chopped onions. Saute the onions till light golden.
• Add 1 tsp ginger-garlic paste and chopped green chilies. Stir and saute till the raw aroma of ginger-garlic goes away.
• Now add the chopped tomatoes and 1/4 tsp turmeric powder, 1/4 tsp red chili powder, 1/2 tsp coriander powder and 1/4 tsp garam masala powder.
• Stir and saute till the tomatoes soften, become pulpy and you see oil releasing from the sides.
• Drain and add the moong beans. Stir very well.
• Add 2.5 to 3 cups water and salt as per taste. Stir very well.
• Cover and pressure cook sabut moong dal for 10 to 12 whistles or 15 to 17 minutes on a medium to high flame till the moong beans are softened thoroughly.
• When the pressure settles down on its own, open the lid and check the moong beans. If they still have slight bite to them, then add some water and pressure cook for some more whistles.
• If the mixture looks dry, then you can add more water. Keep the cooker on the stove top and simmer the moong dal for 5 to 6 minutes, stirring at intervals.
• The consistency of the dal should not be watery. While cooking you can mash a few lentils with the back of the spoon.
• Heat 1 tbsp oil in a small pan or tadka pan. Splutter 1/2 tsp cumin seeds first.
• Switch off the flame and then add a pinch of asafoetida and 1/4 tsp red chili powder. Stir.
• Add this tempering to the dal. Stir well.
• Add 3 tbsp chopped coriander leaves. Stir again.
• Serve green moong dal with steamed rice or chapatis.
• While serving this green gram curry, you can garnish with a few coriander leaves if you want.

SPLIT GREEN MUNG BEANS, MUMBAI-STYLE

Steps:

• Combine the dal, turmeric, garlic, chili, onions, tomatoes, brown sugar, salt and 4 cups water in a large saucepan and bring to a boil. Adjust the heat so the mixture bubbles gently, and cook, covered, for 25 minutes, stirring occasionally. Partly uncover and continue cooking for another 15 minutes, until the dal is tender; turn off the heat. Use an Indian mathani (see related article) to purée the dal for about 1 minute; the dal should be saucy but not soupy.
• To make the tadka, heat the oil in a small saucepan over high heat. When the oil is hot, add the mustard seeds and cover the pan; let the seeds pop and sizzle. When the popping begins to subside, add the ginger and cook until lightly browned, about 15 seconds, and add the curry leaves, if you're using them. Turn off the heat and stir in the cumin.
• Pour the tadka into the dal; stir gently to combine. Garnish with cilantro and serve.

PUNJABI GREEN MUNG BEANS WITH SIZZLING GINGER

Steps:

• 1. Place the dal, water, ginger slices, minced or ground ginger, green chili peppers, salt, turmeric, and red pepper flakes in a pressure cooker. Secure the lid and cook over high heat until the regulator indicated high pressure, then cook 30 seconds more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and stir the dal it should be very soft and creamy. If not, simmer over medium heat until done. Remove to a serving dish, cover, and keep warm.2. Heat the oil in a small nonstick saucepan over medium heat and cook the ginger matchsticks until golden, about 2 minutes. Add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, until golden, about 2 minutes. Add the tomato and cook until soft, about 2 minutes.3. Stir in the coriander, cumin, and paprika, then transfer to the dal and swirl lightly, with bits visible as a garnish. Sprinkle the garam masala on top and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.