B Ujjainee Roy
July 27, 2024
Looking for a good rainy day recipe? Try the moong suva sabzi which needs minimal ingredients and also has the freshness of dill leaves. This sabzi can be made as a dry accompaniment and is best paired with a yellow dal and white rice. Here's a breakdown of the recipe.
– 1 cup split yellow moong dal – 1 bunch fresh dill leaves – 2 tablespoons oil – 1 teaspoon cumin seeds – 1/2 teaspoon mustard seeds – 1/4 teaspoon asafoetida – 2-3 green chilies – 1/2 teaspoon turmeric – 1/2 teaspoon red chili powder – 2-3 tablespoons grated coconut – 1 tablespoon lemon juice – Fresh coriander leaves
Rinse the moong dal under running water until the water runs clear. Soak the dal in water for 30 minutes to an hour. This helps in faster cooking and softening of the dal. In a medium saucepan, add the soaked moong dal and enough water to cover it.
Bring it to a boil, then reduce the heat to low and simmer until the dal is tender but not mushy. Drain any excess water and set the cooked dal aside. While the dal is cooking, rinse the dill leaves thoroughly and chop them finely. Discard any tough stems.
In a large pan or kadhai, heat the oil over medium heat. Add the cumin seeds and mustard seeds. Allow them to splutter. Add the asafoetida and green chilies. Sauté for a few seconds.
Add the turmeric powder and red chili powder to the pan, and mix well. Add the cooked moong dal to the pan and stir gently to combine with the spices. Be careful not to mash the dal. Add the chopped dill leaves to the pan. Mix well with the dal and spices.
Add the fresh grated coconut and stir it into the sabzi. Remove from heat and squeeze fresh lemon juice over the dish for a tangy flavor. Garnish with chopped fresh coriander leaves.