Green Moong Dhal
<p>A nourishing <strong>whole green moong dhal</strong>. Unlike its split counterpart, whole moong retains an earthy, slightly nutty character — slow-cooked with fresh aromatics until tender yet intact. A staple in <em>Fari's kitchen</em> that proves comfort food needs no embellishment.</p>
Ingredients
Method
- 1
Rinse moong dal and soak in boiling water with lid covered for 2 hrs.
- 2
Add boiling water to saucepan with salt and arad.
- 3
Add drained moong, bring to rolling boil- cover with lid, lower heat to low/medium and cook for 8 min.
- 4
Check if moong is cooked, leave aside with water
- 5
--- For Chutney ---
- 6
Add ghee and oil to pot, sauté onion until browned
- 7
Add all spices listed
- 8
Cook lightly, then add tomato, methi and dhania
- 9
Spoon cooked moong dhal into chutney
- 10
Add water slowly as moong needs gravy to meld into chutney
- 11
Let simmer ± 15 min
- 12
Serve with naan or paratha.