Moong Dal With Vegetable Curry | Healthy & Easy Lunch Recipe

India’s love affair with moong has manifested in many dishes across the regions. From moong dal ka pakoda, to moong dal ka halwa, khichdi, chilla, dhokla and so much more. Moong dal makes for an excellent source of plant-based proteins and fibres, which can aid weight loss. It includes a good amount of protein and fiber. The fiber content in the moong dal makes us feel fuller for a long that helps in reducing the intake of food often.

Moong Dal With Vegetable Curry

Today I am sharing a Moong Dal With Vegetable Curry recipe one of my favourite ways to put together a simple dal for rice or chapatis. This is an incredibly versatile recipe and can be adapted based on what vegetables you have lying around and even what type of dal you feel like on a given day.

Healthy & Easy Lunch Recipe

Devour a nice easy spicy vegetable moong curry and a lovely combination of lentils with vegetables. In vegetables, I used broccoli, zucchini, carrots and frozen peas (You can use any vegetables of your choice).

Moong Dal

Moong Dal With Vegetable Curry | Healthy & Easy Lunch Recipe

Moong dal curry with mixed vegetables is a healthy, low-calorie and filling recipe. This curry is easy and simple to make in just 20 minutes and tastes yummy.

Quick & Easy Recipe

Ingredients :

For Dal:
Moong Dal – 1 cup ( soaked for 2 hours )
Water – 1 & 1/2 cups
Turmeric -1/2 tsp
Salt to taste
One butter cube

For Veggies Masala:
Finely chopped onion – 1
Finely chopped tomato – 2
Finely chopped garlic – 4
Finely chopped ginger – 1 inch
Finely chopped green chilli – 4
Cumin seeds – 1 tsp
Oil – 2 tbsp
Coriander powder – 1 tsp
Sabzi Masala – 1/2 tsp
Roasted cumin powder – 1 tsp
Red chili powder – 1 tsp
Turmeric – 1/2 tsp
Salt to taste

Veggies :

Broccoli (florets separated) – 1 small
Grated carrots – 1 medium size
Grated Zucchini – half of the small zucchini
Frozen peas – 1/2 cup

Healthy Lunch Recipe

Method :

For Daal:
Pressure cooker Daal with 1 & 1/2 cups of water, a little salt, turmeric and cook it for 1 whistle medium heat. Let the pressure go down by itself, open the cover and keep the dal aside.

For Veggies Masala:

  1. Broccoli :Prepare broccoli florets, separate it from the stalk and boil with 2 cups of water (add little salt) for 5 minutes. Stain them and keep them aside.
  2. Heat oil in a pan and add cumin seeds. Allow it to crackle.
  3. Add chopped onion and saute until translucent. Then add ginger, garlic and cook for 5 minutes.
  4. Lower the flame and then add coriander powder, sabzi masala, roasted cumin powder, red chili powder, turmeric with 2 tbsp of water. Let it cook for 3 minutes. Stir well and cook until masala starts leaving oil from corners.
  5. Now add all veggies and mix well. Let it cook for 7- 8 minutes on medium low flame (covered).
  6. After 8 minutes add the boiled moong dal and mix well. Cook on a medium flame for another 2 minutes, while stirring occasionally.
  7. Now add butter cubes and garnished with coriander leaves. Served with hot rice.
Steamed Rice
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