Vegan-Gluten free-low calorie Split Green lentils

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Split Green Lentils slow cooked in AGA and seasoned with fragrant onion and tomato paste

#Vegan #GlutenFree #AGA #SplitGreenLentils #SlowCooked #Healthy

Split green lentils often called as chilke wali moong daal in Hindi. (Chilka means skin) is the 2nd second recipe in the series of my lentil recipes. The origin of these lentils is from whole green lentil beans, whereby the beans are split in two but not skinned/de-hulked. The split green lentils take less time to cook and have softer texture with a sweet flavour compared to whole green grams. These lentils are ideal not for vegan, gluten free and low calorie diet but are also low budget kitchens. The seasoning method is same for almost all North Indians recipes but changes significantly for South Indian recipes. One might find it interesting the different combinations and preference of spices in different parts of India that drives the flavours of different cuisines making the spice mix a complex combination to master. Whatever the spice mix, the finished bowl of lentils is the scrumptious ever meal you might prefer as a comforting end to your busy day. I will focus first on the North Indian flavours but will move on to flavours from other regions and then concentrate on mixing lentils with vegetable, meats along with methods to make sweet and savoury pancakes, puddings and desserts made with lentils.

I hope my readers will look forward to the whole series of these lentils recipes.


  • Split Green Moong Lentils – 150 gm
  • Water – 1 Litre
  • Salt – 3 tsp or to taste
  • Red Chilli Powder – ½ tsp or to taste depending on the heat of chilli powder
  • Turmeric – 1 tsp
  • Garam Masala – ½ tsp (optional)
  • Chopped Fresh Coriander Leaves – one handful for garnish

Ingredients for Onion and Tomato Paste

  • Vegetable Oil – 2 tbsp
  • Cumin Seeds – ½ tsp
  • Onion – 1 medium
  • Tomato – 1 medium
  • Double Concentrate tomato puree – 1tsp
  • Green Chilli – 1 small
  • Finely chopped Ginger – ½ tsp
  • Finely chopped – ½ tsp
  • Lemon Juice – 1tbsp

Method for AGA:

  • Add split green lentils in a large vessel of at least 2 litres capacity and wash a few times under a running tap water.
  • Try not to rub the lentils too hard or you will start to loose the skin while washing.
  • Add water, salt, red chilli powder and turmeric.
  • Let the mix boil on boiling plate on AGA for 2 minutes.
  • Transfer the vessel to simmering oven for an hour.
  • The onion and tomato seasoning mix is same as the whole green lentils and can be prepared in advanced and kept in fridge or can be prepared while lentils are simmering in the AGA oven.

Preparation and Method for Seasoning:

  • Chop onion, green chilli, ginger, and garlic to fine pieces.
  • Puree tomato or alternatively chop in fine pieces and keep aside.
  • Chop Coriander leaves and keep aside.
  • Heat oil in a frying pan on simmering plate.
  • Add cumin seeds and stir-fry for 10 seconds until you can smell its earthy aroma.
  • Add finely chopped onions, ginger and garlic to the oil.
  • Stir-fry until onions are dark brown in colour.
  • Add Fresh tomato puree, tomato concentrate puree and lemon juice, and continue to stir until all water from the tomatoes have evaporated and the mix has silky shiny appearance with oil separating on the sides and top surface.
  • Take the frying pan off the heat and add garam masala.
  • Give it another stir and add to the cooked lentils.
  • Transfer the vessel in Roasting oven for 15 minutes.
  • Remove from the oven and let it rest for at-least an hour.
  • Garnish with fresh coriander leaves.
  • Serve hot with rice or Indian flat bread or serve as a soup.
  • Alternatively you can cool it and freeze it for later.

Method for Hob and Pressure Regulated Pressure cooker:

  • Add split green lentil in a large vessel of at least 2.5 litres capacity and wash a few times under a running water tap.
  • Add water, salt, red chilli powder and turmeric and transfer the vessel to a hob on high heat.
  • Once the mix starts to boil, close the pressure cooker lid.
  • Once pressure cooker achieved full pressure (Some pressure cookers have a whistle on full pressure), reduce the heat to minimum to maintain the pressure and let it pressure cook for 10 – 15 minutes.
  • Switch off the hob and let the pressure die down itself.
  • Once all pressure is lost open the cooker, give it a mix and add cooked onion and tomato mix.
  • Garnish with fresh coriander leaves and serve hot.

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