Monday, December 30, 2013

Punjabi Sabut Moong Dal

Basically when you have exhausted the avenue for a dal curry, you then have to think further. In other words, should you get down to the same kinda legume based curry or you should be on the lookout for a different kinda dal curry (Shahi Gobi). In fact, I won't say Punjabi Sabut Moong Dal is unfamiliar to me (Aam Ka Achaar & Tamatar ki Chutney) because those days mum used to roll out hot ghee loaded chappati from the tawa and chappati by far must be paired alongside a dal curry. What could have been more fantastic fab, but a Punjabi Sabut Moong Dal. Pretty much, like I have already told you, a dal curry but made with moong dal or you can even address it as green bean or pea (Sweet Green Bean Porridge & Bean Sprout Omelette) and dal by far as you know, must be part of our Indian household staple. How can we Indians not make a dal or lentil curry at least once a week until I have gone through quite a number of different dal tunnels (Fish Sambar, Drumstick Sambar, Tanni Saar & Mysore Sambar) and for the outcome of other dishes as well (Cabbage Upkari, Chloe Masala, Dhal Rice & Mulligatawny Soup). Henceforth, what else became new for me when I had to make another dal dish? Obviously, Punjabi Sabut Moong Dal. Packing a waking up punch (Bengali Fish Croquettes) on our palates for its spicy, tangy and creamy absolute tastes (Baingan Bharta, Bengali Fish Curry & Eggplant Tikka). 

1 cup green moong dal - soak for 3 hours and drain off water.
5 garlic - remove skin
5 shallots - remove skin
1/2 inch ginger - sliced
1 tsp turmeric powder
1 tomato - slice thinly
1 tbsp plain curry powder
1/2 cup coconut milk
Salt for taste

For tempering
1 1/2 tbsp ghee
1 tsp cumin seeds
2-3 dried red chillies - snipped to tiny pieces
2-3 sprigs curry leaves
Add dal, garlic, shallots, ginger, turmeric powder and 1/2 liter of water into a pot.
Simmer till dal is half cooked.
Add tomato, curry powder and season with salt.
Continue to simmer to soften dal.
Pour coconut milk, stir, just heat through and remove from heat.
Temper cumin, dried chillies and curry leaves in ghee.
Pour over dal and stir.


  1. i would love to try this without coconut cream..

  2. Pachai Payaru Kulambu is new to me. So it's like a base curry where you can add your meat or seafood in? I like the colour; looks yummy!

    Nava, check out what's in store for you at Goodie Bags for Top 10 Commenters of Luxury Haven! See you there!

  3. Your dal looks special. There are more ingredients that you add than what we generally do here. I'd love to make this when we have guests over.
    Happy New Year to you and your family! And thanks for your words on my blog today!

  4. looks so creamy...more healthy with coconut..

  5. this looks so delicious... goes so well with rice...

  6. I love it when ginger garlic paste is added to the daal! And addition of coconut milk must have made it heavenly!!

  7. One of my favorite and your curry looks delicious :-)
    Happy new year Nava. Have blessed year ahead

  8. Everything you made just looks delicious and I'm a big Fan ;) Thank you for shared the recipes in 2013 and Happy new year 2014,All the best for you, I've been so busy lately I miss a lot of yummy post ;)

  9. Pachai payiru curry looks amazing, what is curry powder here, dear ?

  10. My favourite and comforting dal.. Adding coconut milk is new to me..

  11. HI Nava, yummy pachai payiru curry! May The Year 2014 Bring for You Happiness,Success and filled with Peace,Hope & Togetherness of your Family & Friends....Wishing You a...*HAPPY NEW YEAR*

  12. Hi Nava, your healthy dal curry look so inviting and delicious. Happy New Year to you and your loved ones. Wishing you all the best in 2014.

    Have a nice day.

  13. Delighted to see such a comfort bowl of dal...


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