Sabut Sookhi Moong Recipe – Dry whole Moong Beans – 11 May 13


I told you already that we like to stay light in the heat that has started here in Vrindavan! In the heat you don’t want to eat anything heavy but stay with dishes like the recipe that I am writing down for you today: Sabut Sookhi Moong – dry whole moong beans.

Sabut Sookhi Moong – Dry whole Moong Beans

A tasty, easy-to-prepare dish that fills up your proteins, is easy to digest and can be combined with yoghurt, sauces, seasonings or just eaten plain as it is!

How long does it take to make Sabut Sookhi Moong?

Total Time:
You need to soak the whole Moong Beans at least 6 hours before you prepare the dish


1 cup whole Moong Beans
2 cups Water
1 tsp Olive Oil
1/2 tsp Cumin
1/2 tsp Coriander Powder
1 Lemon
50 g Fresh Coriander Leaves
Salt according to taste

How to make Sabut Sookhi Moong

If you would like to prepare your moong in the morning, you can soak it in the night in the two cups of water. If you would rather like to eat it in the evening, you can soak the moong in the morning. It should be about six hours in the water.

You then start by just placing the pot with the moong and the water onto the stove. Bring the water to a boil and stir from time to time. You need to keep on boiling the water until it is all either in the moong beans or has evaporated. You can use this time to wash and pick the coriander leaves and cut them in small pieces. After about ten minutes during which you stir from time to time in the pot, the dal should be dry and you can take it off the stove.

The next step is to heat up the oil in a pan. Once the oil is hot, add the cumin and the coriander powder. Stir so that the spices can develop their aroma without getting burned. When they are nicely roasted, you can add the moong beans and start stirring to mix them well with the spices. Add salt on top and stir so that it is all well mixed and evenly warm.

Take your moong beans out of the pan then and serve it with some lemon juice and fresh coriander on top of it.


Lentils, Recipes

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