Green Moong Dal Recipe

Moong dal or split green gram is often linked with healthy eating. And with good reason. Be it raw as a green salad or cooked as dal, the green gram comes with its baggage of flavor and nutrients.

The whole green moong dal is easy to make and scores high on nutrition and taste scales as well. You can make it as often as you want because it’s really quick to whip and with a few tweaks here and there, you can even make it taste different every time. Cook up a delicious moong dal with this recipe.

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To the moong and back!

Split green gram cooked with spices.

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Course

Side Dish

Cuisine

Indian

Prep Time

120 minutes

Cook Time

30 minutes

Servings

MetricUS Imperial

Ingredients

• 150 g moong dal
• 1 Bay Leaf
• 1 onion chopped
• 1 large tomato chopped
• 1 tsp ginger garlic paste
• 1/2 tsp Cumin seeds
• 1/4 tsp Turmeric powder
• 1/2 tsp red chili powder or to taste
• 1/2 tsp coriander powder
• 1/4 tsp Garam masala powder
• 2 tbsp coriander leaves chopped
• 3 cups Water
• salt to taste

For Tempering

• 1 tbsp ghee
• 1/2 tsp Mustard seeds
• 1 dry red chili broken

Course Side Dish Cuisine Indian Prep Time 120 minutes Cook Time 30 minutes Servings MetricUS Imperial Ingredients 150 g moong dal 1 Bay Leaf 1 onion chopped 1 large tomato chopped 1 tsp ginger garlic paste 1/2 tsp Cumin seeds 1/4 tsp Turmeric powder 1/2 tsp red chili powder or to taste 1/2 tsp coriander powder 1/4 tsp Garam masala powder 2 tbsp coriander leaves chopped 3 cups Water salt to taste For Tempering 1 tbsp ghee 1/2 tsp Mustard seeds 1 dry red chili broken

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Instructions

1. Rinse and soak the moong dal in water for a few hours or overnight. Darin andkeep aside.
2. Heat the oil in a pressure cooker and add the bay leaf and cumin seeds.
3. When the cumin splutters, add the onions and sauté till golden.
4. Add the ginger-garlic paste and fry for a minute.
5. Add the tomatoes, red chili powder, turmeric powder, garam masala and coriander powder. Cook till the tomatoes soften.
6. Now add the moong dal and mix well.
7. Add the water and salt and give a stir. Cover and cook for 15-20 minutes on a high flame.
8. Check the softness and consistency of the dal before serving. Add water and pressure cook more if required.
9. Heat ghee in a tempering pan, add the dry red chili and mustard seeds. When the mustard seeds crackle, turnoff the stove and add it to the dal.
10. Serve hot with dal or roti.