Moong dal is the most basic lentil dish made in most Indian homes. This moong dal recipe will give you delicious & healthy dish that you can enjoy with plain rice, roti, Paratha, naan or even with any flavored rice like Jeera rice, basmati rice or Ghee rice. We usually serve moong dal with rice. Along with pickle, papad & raita it makes a complete meal.
If you have kids or folks at home who do not like moong dal then this recipe is a must try for them as the taste of this is unique and delicious. This healthy moong dal can also be served to toddlers & babies after 10 months, just minus chilies.
Moong dal is one of the most favored dal or lentils in Indian cuisine as it is easily digestible. Mung beans or moong dal is said to be tridoshic & can balance any disturbances in the body. Hence it is also used to make Dal khichdi and Moong dal dosa. Yellow moong dal is split & dehusked green gram. These are fairly quick to cook and gentle on the stomach.
Moong dal recipe
Moong dal recipe
Ingredients (1 cup = 240ml )
Ingredients for moong dal recipe
- ½ cup moong dal (or skinned split green gram)
- 1 ½ cups water (to cook dal)
- 1 tbsp oil (or ghee or butter)
- 1 red chili (broken )
- ½ tsp cumin (or jeera)
- ¼ to ½ tsp mustard (optional)
- 1 Pinch asafoetida or hing (skip if you don’t have)
- 1 sprig curry leaves or bay leaf (optional)
- 1 to 2 green chilies chopped (use as needed)
- 1 tsp ginger garlic grated or crushed
Spice powders for moong dal
- 1/8 tsp turmeric or haldi
- ¼ tsp red chilli powder (optional)
- 1/8 tsp garam masala (optional)
- 1 small onion chopped
- 1 large tomato chopped or pureed
- Salt as needed
- ½ tsp crushed kasuri methi or dry fenugreek leaves (optional)
- ¼ to ¾ cup water (more or less for consistency)
- 2 tbsp coriander leaves (or cilantro finely chopped)
- 1 tbsp lemon juice (or dry mango powder) as needed
How to cook moong dal
- Rinse moong dal thrice in a pot or pressure cooker with ample amount of water. Drain the water completely.
- Pour 1½ cups water and cook on a medium heat until soft. If cooking in pressure cooker allow to whistle twice or thrice.
- If you like smooth & creamy dal then mash it well.
Tempering moong dal
- Pour ghee or oil to a hot pan. Add mustard, cumin & red chili. Let them pop.
- Next add green chilies, ginger garlic & curry leaves. Fry until a nice flavor comes out.
- Then fry onions until transparent. Next fry tomatoes until soft & mushy.
- Add turmeric, salt, if desired garam masala and chilli powder (optional). Saute for a min until aromatic.
- Transfer cooked moong dal. Then pour water if needed to bring the dal to a desired consistency. Dal is usually made to a thick but of pouring consistency.
- Stir and cook till it begins to bubble.
- Optional – Add kasuri methi and amchur if using. Stir and switch off.
- Squeeze in some lemon juice when the moong dal cools down a bit.
- Serve moong dal with rice, roti or any Indian bread.
This recipe can also be made with whole green gram or whole mung beans. Soak them for at least 4 hours before cooking.
How to moong dal
1. Rinse ½ cup dal few times until the water runs clear. Cook with 1½ cups water till soft.
2. It can be cooked in a pressure cooker for one to 2 whistles on a medium flame. When the pressure goes off, open the cooker and mash it to smooth if you like.
3. Heat ghee or oil in a pan, saute mustard, cumin and red chilies.
4. When the mustard begin to splutter, add grated ginger garlic and slit or chopped green chili. You can also add curry leaves if you have as it lends a good aroma and is healthy too.
5. When the raw smell of ginger garlic goes off, add a pinch of hing and then chopped onions.
6. When the onions turn lightly pink, add chopped tomatoes. Fry until they turn soft and raw smell disappears.
7. Add turmeric and salt. You can also saute further until tomatoes turn very soft and mushy. You can also add half tsp chili powder and 2 pinches of garam masala if you like.
8. Add ¾ cup water.
9. Add mashed dal. Stir and bring everything to a boil.
10. Add crushed kasuri methi and amchur powder. Kasuri methi can be replaced with coriander leaves, but the flavor turns out different. If you do not have amchur powder, add lemon juice just before serving. Add more salt if needed.
Serve moong dal fry with plain rice, jeera rice or paratha.