Balti-Style Whole Green Lentils with Bay Leaves

Sabud Moong Ki Dal

Preparation info

  • Makes

    4 cups

    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Remove the sharp-edged bay leaves from the dal before you serve this curry, especially if there are young children at the table. Indian bay leaves are actually much larger than the variety sold here; in fact, they are the leaves of a type of cinnamon tree.


  • 1 cup whole green lentils (sabud moong), picked over for stones
  • 2 tablespoons Ginger Paste
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  1. Place the lentils in a medium-size saucepan. Fill the pan halfway with water, and rinse the lentils by rubbing them between your fingertips. The water may become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 4 cups wa