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Explore GUJARATI Green Moong Dal | INSTANT COOKER Recipe | गुजराती हरी मूंग दाल की सब्ज़ी | Chef Sanjyot Keer with 483,369 views, 6,992 likes, and 294 comments. Experience the impact of this video content that has captured audience attention.

Gujarati-style Green Moong Dal, garlicky, tangy, and finished with just a touch of sweetness to bring everything together beautifully. Made without any soaking, this is a wonderfully simple recipe that comes together with just a pressure cooker and a quick tempering. Light, comforting, and packed with flavour, it’s the kind of everyday meal you’ll keep coming back to. The best way to enjoy it is with some rice and Gujarati kadhi. The full written recipe is mentioned below in the description, do give it a try. Happy Cooking! ❤️ A sleek stainless steel masala dani that keeps your everyday spices fresh, organized, and within easy reach ❤️ Amazon: https://amzn.in/d/0eL0ESDW Website: https://curaahome.com/products/curaa-steel-masala-dani Gujarati Green Moong Dal Prep Time: 5-10 minutes Cooking Time: 20-25 minutes Serving: 3–4 people Ingredients: Pressure Cooking Moong WHOLE GREEN MOONG | साबुत हरी मूंग 1 CUP TOMATO | टमाटर 2 MEDIUM SIZED WATER | पानी AS REQUIRED (1 INCH ABOVE MOONG) TURMERIC POWDER | हल्दी पाउडर 1/4 TSP OIL | तेल 1 TSP SALT | नमक A LARGE PINCH Garlic & Chilli Paste (for tempering) GARLIC | लहसुन 8–10 CLOVES GREEN CHILLI | हरी मिर्च 2–3 NOS. (ROUGHLY CUT) SALT | नमक A PINCH GARLIC | लहसुन 7–8 CLOVES Tempering & Cooking GROUNDNUT OIL | मूंगफली का तेल 2–3 TBSP MUSTARD SEEDS | राई 1/4 TSP CUMIN SEEDS | जीरा 1/4 TSP ASAFOETIDA | हींग 1/4 TSP DRY RED CHILLI | सूखी लाल मिर्च 2 NOS. CURRY LEAVES | कड़ी पत्ता 10–12 NOS. GARLIC | लहसुन 7–8 CLOVES TURMERIC POWDER | हल्दी पाउडर 1/4 TSP RED CHILLI POWDER | लाल मिर्च पाउडर 1/2 TSP CORIANDER POWDER | धनिया पाउडर 1 TSP CUMIN POWDER | जीरा पाउडर 1/2 TSP HOT WATER | गरम पानी AS REQUIRED SUGAR | शक्कर 1 TBSP (OR AS REQUIRED) LEMON JUICE | नींबू का रस OF 1/2 LEMON FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED) Method: Add whole green moong to a strainer and rinse with water once or twice. No soaking needed for this recipe. Transfer the washed moong to a pressure cooker. Cut a cross on the top of each tomato, remove the eye, and add them in whole, no need to chop them. Add water until it sits about an inch above the moong. Add salt, turmeric, and oil. Close the lid and cook on medium flame for 4–5 whistles. Once done, switch off the flame and let the cooker depressurise naturally. When it does, open the lid and check, the moong should be fully cooked and the tomatoes completely soft. Peel the tomato skins off, they will come away easily at this stage. Use a fork to mash the tomatoes directly into the moong. Your base is ready. Set this aside. Now, in a mortar and pestle, add garlic, roughly cut green chillies, and a pinch of salt. Pound into a coarse paste and set aside. Now take 7-8 more garlic cloves and add them to a chopper and roughly chop them as well. Heat a kadhai on high flame until properly hot. Add groundnut oil and let it heat well. Add mustard seeds, cumin seeds, hing, dry red chillies, and curry leaves and let them crackle. Add the roughly chopped garlic and sauté briefly until lightly golden then add the coarse paste and stir for a few seconds until the raw smell disappears, do not cook for a long time. Lower the flame completely. Add turmeric, red chilli powder, coriander powder, and cumin powder. Give it a light stir, then add the cooked moong and mix well so everything comes together with the tempering. Add hot water to adjust the consistency, it should be slightly runny, not too thick, not too watery. Bring it to a gentle simmer. Taste and adjust salt. Add sugar and lemon juice for the sweet and tangy balance that is the character of this dish. Mix well and taste again. Finish with fresh coriander and mix well. Your comforting, garlicky, tangy-sweet Gujarati Rassawala Mag is ready. Serve hot with rice and gujarati kadhi. #YFL #SanjyotKeer #greenmoongdal Follow Your Food Lab on: https://www.instagram.com/yourfoodlab/ https://www.facebook.com/yourfoodlab/ Follow my personal handles here: (Chef Sanjyot Keer) https://www.instagram.com/sanjyotkeer/ https://www.facebook.com/sanjyotkeerofficial/ https://x.com/sanjyotkeer The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Intro 0:00 Pressure Cooking 1:28 Prep for Tempering 4:11 Tempering & Cooking 4:55 Plating 8:13 Outro 9:26

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