Toasted Spices and Onion with Green Lentils

Dhania Jeera Aur Sabud Moong

Preparation info

  • Makes

    4 cups

    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

I love the nuttiness of cooked whole green lentils and find the spicing in this curry just right to highlight that adoration. With easy-to-find ingredients, quick cooking times, and minimal prep, this curry is a cinch to make for a quick weekday meal.


  • 1 cup whole green lentils (sabud moong), picked over for stones
  • 2 tablespoons Ghee or canola oil


  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 wat