Green moong dry sabji

Ingredients:

¼ cup green moong (moong dal) – soaked for 3-4 hours or overnight

1 tablespoon oil (or ghee)

¼ teaspoon cumin seeds

1 small onion (finely chopped)

1 small tomato (finely chopped)

½ teaspoon ginger-garlic paste

¼ teaspoon turmeric powder

½ teaspoon coriander powder

¼ teaspoon red chili powder (adjust to taste)

¼ teaspoon garam masala

¼ teaspoon cumin powder (optional)

Salt to taste Fresh coriander leaves (for garnish)

A squeeze of lemon juice (optional)

¼ cup water (or more if needed)

Directions:

If you haven’t soaked the green moong yet, soak them in water for 3-4 hours or overnight for quicker cooking.

Drain the soaked moong and rinse them under cold water.

In a small pan or skillet, heat 1 tablespoon of oil or ghee over medium heat.

Add cumin seeds and let them splutter.

Add the soaked moong to the pan and sauté for 1-2 minutes to lightly toast the moong (optional, but it adds a nice flavor).

Add chopped onions to the pan and sauté until they turn soft and golden brown, about 3-4 minutes.

Add the ginger-garlic paste and sauté for another minute until fragrant.

Stir in the turmeric powder, coriander powder, red chili powder, and salt. Cook the spices for 1-2 minutes until they are well incorporated.

Add the chopped tomato and cook for 3-4 minutes until the tomato softens and oil starts to separate from the masala.

Add 1/4 cup of water to the pan (adjust depending on the consistency you want). Stir well and cover the pan. Let it simmer for 5-7 minutes or until the moong is fully cooked & tender. You can add more water if needed, but this dish should be fairly dry.

If you prefer a softer texture, cook it a little longer with a splash of extra water.

Once the moong is cooked and all the flavors are blended, sprinkle garam masala and cumin powder (if using) over the sabji. Stir gently.

Garnish with fresh coriander leaves.

Serve the Green Moong Dry Sabji with roti, rice, or a side of dal for a wholesome meal.

You can also squeeze a bit of lemon juice on top for extra tanginess