Moong Sabzi (Lentil Vegetable Mix)

Moong Sabzi (Lentil Vegetable Mix)

  • Prep Time: 5 mins
  • Total Time: 25 mins
  • Serves: 3-4,Yield: 1.0medium bowl
  • About This Recipe

    “Another really nice recipe I found in the newspaper. This Indian “sabzi” (vegetable accompaniment for rotis/Indian bread) also goes well with yogurt-rice or as filling for a really unique sandwich!”


  • 1cupdried lentils, soaked
  • 1mediumonion, chopped
  • 1mediumtomato, chopped
  • 1tablespooncoriander, finely chopped
  • 1green chili pepper, sliced vertically
  • 1teaspooncumin seed
  • 1tablespoonvegetable oil
  • salt
  • Directions

  • Heat oil in a pan.
  • Add cumin seeds.
  • Wait until they crackle before adding the chili.
  • Now add onion, a pinch of salt, and saute on a low flame till the onion turns translucent.
  • Add the tomato and a bit of salt and let it fry on a low flame until the water starts separating from the tomato.
  • Add the moong dal and mix it well into the onion-tomato paste, add salt, let it fry for a few minutes.
  • Add enough water to just about submerge the moong, cover the pan with a lid and leave it to cook on a low flame.
  • Stir the mixture occasionally to make sure that the water does not evaporate leaving the moong stuck to the bottom of the pan.
  • When all the water has disappeared, check to see that the moong is soft enough to be eaten.
  • The mix should be dry and not liquid like Indian dal normally is.
  • Sprinkle the chopped corriander and serve hot with chappati or roti.
  • Reviews

  • “Anu, it was nice! Good actually because I used red lentils and it was so easy to digest, also I added 1/2 lime juice, 4 tbsp and 1 tsp of ginger-garlic paste, 1 tsp red chilli powder and garnished with my favourite , cilantro!Enjoyed it with roti last night!Thanks!”

  • “Very good! I followed Charishma’s suggestions, plus added a tsp each of cumin and tumeric, and salt at the end. Next time I’ll be adding carrots to the mix to sweeten it just a bit.”