MOONG DAL WITH SARSON KA SAAG / SPLIT YELLOW MOONG LENTILS WITH MUSTARD GREENS

 

This is a delicious and healthy dal recipe for day to day cooking. Moong dal is slow cooked with the addition of tender mustard greens and tempered with onion, garlic, asafoetida and cumin seed tadka which really enhances the flavours. This can be served with rice or rotis. 

Ingredients:

yellow split moong dal .... 1 cup

Mustard greens ................ 1 small bunch (I have used home grown tender mustard leaves)

Green chillies ................. 2

Onion .......................... 1 small

Tomato ....................... 1 small

Garlic ......................... 7-8 cloves

Turmeric powder ........ 1/4 tsp

Salt ............................. to taste

Red chilli powder ...... 1/4 tsp

Cumin seeds ............... 1/2 tsp

Asafoetida ................. 1/8 tsp

Oil .............................. 2 -3 tbsps

Method:

1. Wash and soak the moong dal for 1 or 2 hours.

2. In a pan slow cook dal with the addition of mustard greens, salt, turmeric powder, green chillies, tomato and 1 cup of water. 

3. Stir in between and add little water if required. Keep a grainy texture and do not over cook.

4. Lightly mash with the ladle to mix everything.

5. Heat oil in a small pan and add the cumin seeds. When they crackle, add the crushed garlic and finely diced onion. Reduce the flame and fry until they are golden brown. Switch off the flame and add the red chilli powder. Stir the tempering into the cooked dal saving little for garnishing.

6. Serve with rice or rotis.

Check out the video

This recipe is made for the event - A-Z Recipe Challenge. 

Season 1 - We have completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)

Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )

This month the Alphabet is M - So here is the recipe of Moong Dal with Mustard greens 

Recipe List of A-Z Challenge (Season 2)

A - Adraki Aloo  (Baby Potatoes with ginger and spice powders)

B - Begun Bhaja  ( Bengali style fried Brinjals)

C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)

D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal )

E - Elaichi Cup Cakes ( Cardamom flavoured cup cakes )

F - False ke Biscuits ( Lemon Currant Cookies )

G - Gud Wale Pohe (Sweet Flattened Rice Flakes with jaggery)

H - Hare Dhaniye ki Sabzi ( Fresh Coriander stir fry )

I - Imli Gosht ( Hyderabadi style tangy Mutton Curry)

J - Jowar ke Phulke (Sorghum Flour Flatbreads)

K - Karele ki Bhurji ( Diced Bitter Gourd Stir fry)

L - Lehsun Ka Achar ( Garlic Pickle)

M - Moong Dal with Sarson ka Saag ( Moong dal with Mustard Greens)

N - Neembu Gud Ki Shikanji (Indian summer drink with lemon)

O - Oal / Jimikand Ka Keema ( yam mince curry)

P - Kadai Paneer ( Paneer / Cottage cheese curry )

Q - Qeema Pav (Mutton Mince served with Pav Bread)

R - Rajma Dhoklas (fusion dhoklas with rajma)

S - Semolina Vadas ( Sooji ke vade )

T - Tendli Bhat ( Ivy Gourd Pilaf )

U - Urad Dal Palak (Black lentils cooked with spinach)

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