Green Moong Dal

Rinse and soak whole green moong beans in enough water for an hour. To know more, swipe up!

Heat oil in a pressure cooker. Add bay leaf (tej patta), cumin seeds and sauté till the seeds splutter.

Next, add chopped onions and sauté till they turn light golden.

Add ginger-garlic paste and chopped green chilies, sauté till the raw aroma of ginger-garlic goes away.

Add chopped tomatoes, turmeric powder, red chili powder, coriander powder and garam masala powder.

Stir and sauté till the tomatoes soften and oil is released from the sides.

Drain and add moong beans.

Mix the moong beans well with the onion-tomato masala.

Add water and salt.

Cover and pressure cook on medium to high heat for 10 to 12 whistles or 15 to 17 minutes. To know more, swipe up!

If the mixture looks dry, add more water. Keep the cooker on the stovetop and simmer for 5 to 6 minutes. Stir at intervals. To know more, swipe up!

For the tempering, splutter cumin seeds in hot oil in a small pan.

Switch off the heat, add asafoetida and red chili powder. Stir.

Add the tempering to the green moong dal. Stir well.

Add chopped coriander leaves and stir.

Serve green moong dal hot with steamed rice. Fore more recipes, visit vegrecipesofindia.com