Authentic Haryanvi Hara Chana Moong Dal with Warm Rotis
A wholesome and comforting rustic preparation from Haryana, combining fresh green chickpeas and split yellow moong lentils simmered with earthy spices. Enjoy this hearty dish piping hot with freshly made wheat rotis.
50min
Total Time
4
Servings
Haryanvi
Cuisine
Recipe
1
Heat desi ghee in a heavy-bottomed pressure cooker over medium heat.
2
Add cumin seeds and asafoetida, letting them splutter in the hot ghee.
3
Add the chopped onions and sauté until translucent and golden brown.
4
Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
5
Add the tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil begins to separate from the masala.
6
Drain the soaked moong dal and add it to the cooker along with the fresh green chickpeas.
7
Pour in 3 cups of water and mix everything thoroughly.
8
Secure the lid of the pressure cooker and cook for 3 to 4 whistles on medium heat, then turn off the flame.
9
Allow the pressure to release naturally before opening the lid, and mash lightly if a creamier consistency is desired.
10
Garnish with freshly chopped coriander leaves and serve hot with warm wheat rotis.
Ingredients
1 cup fresh green chickpeas (hara chana)
1/2 cup split yellow moong dal, washed and soaked for 15 minutes
2 tablespoons pure desi ghee
1 teaspoon cumin seeds
1 pinch asafoetida (hing)
1 medium onion, finely chopped
1 tablespoon ginger-garlic paste
2 medium tomatoes, pureed
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
Salt to taste
3 cups water
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.