moong dal recipe with tomato and mint | sookhi moong dal | tamatar pudina moong dal
A delicious moong dal recipe with tomato and mint, easy to make on the stovetop, ready in 10 minutes, a light and flavourful accompaniment to rotis. Also goes well in a lunchbox.
Moong dal or split, husked green gram is not exactly my favourite kind of dal because of the sticky and slimy texture it acquires on cooking. However, it is most favoured by Ayurveda , as it is said to be lighter and easier to digest, compared to the more popular tur dal. Khichdi prepared from moong dal and rice is said to be one of the most restorative dishes during an illness.
When pressure cooked, moong dal tends to get somewhat slimy, which is why I wasn’t too kicked about it in my early cooking days. Besides it doesn’t have the kind of rich flavour that is inherent to tur dal.
In my attempt to make moong dal more palatable, I figured that adding ingredients with a lot of flavour such as mint, ginger or garlic works very well. Cooking moong dal by the boiling method as against the pressure cooking method keeps the texture alive and makes it a much better dish. Moong dal is perfect for stove top cooking, taking hardly 10 minutes to cook, when soaked for half an hour or so.
This sookhi moong dal recipe with tomato and mint has fresh tomatoes from my garden as well as mint in two ways – fresh as well as dried (for a bit of mystery in the background). For those who are not fond of the sticky texture of moong dal, this sookhi moong dal is a game changer. Serve this dal with rotis.
The light moong dal with a fresh flavour from mint and tomatoes makes it a very good summer meal with some phulka rotis and chaas (spiced buttermilk).
More mint recipes for you
- Mint and Cucumber Raita
- Avocado Quinoa Salad with Mint Dressing
- Spinach Mint Flatbread
- Mint Rasam (Mint Lentil Soup)
- Mint and Coriander Chutney
Tomato and mint flavoured moong dal
- 1/2 cup moong dal split skinned yellow mung
- 1 tsp oil
- 1/2 tsp cumin seeds
- 1/2 tsp ginger finely chopped or grated
- 1 pinch asafoetida
- 1 - 2 green chillies finely chopped
- 6-8 springs fresh mint
- 2 medium tomatoes finely chopped
- 1/4 tsp turmeric powder
- 3/4 cup water
- 1/2 tsp salt
- 1/2 tsp dried mint powder
- To prepare this moong dal recipe with tomato and mint, heat oil in a medium sized saute pan. Fry cumin seeds until they crackle. Add ginger, asafoetida, chillies and saute for 30 seconds.
- Roughly chop the mint leaves. Add the chopped tomatoes and mint leaves and fry on high flame for 3-4 minutes or so. Mix in the turmeric powder, water and salt.
- Once water comes to a boil, drain the soaking moong dal and add it to the pan. Cover and cook for around 8-10 minutes, checking in between to add a little water if dal is drying out.
- Look for a stage when the dal is cooked, yet keeps its shape well and water is dried out. On a medium flame, this would take around 10 minutes. Sprinkle mint powder towards the end, give it a stir and remove into a bowl. Serve with rotis.
Originally published on Feb 20, 2010. Updated with new photos and text.
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