Sukhi moong bhaji

Yellow Moong Dal Sukhi Bhaji

A thick, dry-style moong dal stir-fry cooked with caramelized onion-tomato base, garlic, and a bold mix of green and red chilies, finished with turmeric for warm color and flavor. Enjoy a hearty, protein-rich bite that’s aromatic, slightly spicy, and perfect with roti, paratha, or steamed rice.

Ingredients (Serves 3–4)

Dal

1. Yellow moong dal (split) : 1 cup
2. Water : enough to soak/cook (see steps)

Bhaji base + spices (as you requested)

1. Garlic : 6–8 cloves (crushed/minced)
2. Green chilies : 2–4 (slit) (adjust to taste)
3. Red chilies : 1–2 (crushed flakes or whole dried)
4. Green + Red chilies (mix) : as needed (if you have both types, add to taste; optional repetition depending on how you plan your mix)
5. Turmeric : 1/2 tsp
6. Onion : 1 medium (finely chopped)
7. Tomatoes : 1 1/2 medium (finely chopped/puree)
8. Salt : to taste

Optional (recommended, but only if you want)

1. Mustard seeds / cumin : 1 tsp (for tempering)
2. Fresh coriander : 2 tbsp
3. Ghee or oil : 2–3 tbsp
4. (If you don’t want extras, you can cook without tempering—just increase garlic/onion sauté time.)

Method (Pressure cook up to 2 whistles; release immediately)

1) Soak dal

1. Rinse moong dal until water runs mostly clear.
2. Soak 20–30 minutes (optional but helps soften faster). Drain.

2) Make the sukhi bhaji (dry stir-fry)

1. Heat oil/vegan ghee in a pressure cooker.
2. Add garlic and cook 30–60 seconds (don’t burn).
3. Add green chilies and red chilies (and chili flakes if using). Stir for 10–20 seconds.
4. Add chopped onion and sauté until light golden.
5. Add turmeric, salt & Asofoetida (Hing)
6. Add tomatoes (1 1/2). Cook until they break down and the mixture becomes thick and reduced (about 6–10 minutes).
7. Now add the soaked moong dal into the tomato-onion chili masala.
8. Cook on medium-low heat, for upto 2 whistle and then release the pressure immediately.
9. If it’s too wet: cook uncovered 5–8 minutes.
10. If it’s too dry: sprinkle 1–2 tbsp water, cook 1–2 minutes, then dry again.

4) Finish

1. Optional: finish with chopped coriander.
2. Serve hot.

Nutrition (Estimated)

Assumptions:

1. Using 1 cup dry moong dal split into 3–4 servings
2. Oil amount about 2 tbsp total for the bhaji (typical)
3. No heavy tempering extras beyond what you listed

Per serving (approx.)

Calories: ~ 190–260 kcal

Carbs: ~ 30–40 g

Protein: ~ 12–17 g

Fat: ~ 4–9 g (depends on oil used)

Fiber: ~ 7–10 g