Moong Dal Recipe

Hello there,

I have been complimented for my dal recipes many times and I was recently asked by a friend of mine to share the recipe. So here it is. I am an amateur cook and before moving to the United States, I had no prior cooking experience. The recipe is similar to my mother-in-law’s dal recipe and I hope you like it. I am open to your suggestions and look forward to your comments.

Please note that I am not good at measurements so I will post pictures to demonstrate how much quantity of each spice or masala goes in.

Ingredients :

  • Moong Dal
  • Onions (finely chopped)
  • Tomatoes (finely chopped)
  • Garlic pods (finely chopped)
  • Green chillies (finely chopped)
  • Cilantro or Coriander leaves (finely chopped)
  • Cumin seeds (Jeera)
  • Turmeric (Haldi) powder
  • Coriander (Dhaniya) powder
  • Asafoetida (Hing)
  • Amchur
  • Garam masala
  • Vegetable Oil (I use mustard oil)
Finely chopped garlic, onions and green chillies
Finely chopped garlic, onions and green chillies
Finely chopped tomatoes
Finely chopped tomatoes

Procedure:

1.  Boil 1 cup of moong dal in a pressure cooker with salt, turmeric powder and water. I use 1:5 dal to water ratio and pressure cook for 1 whistle. (Please note that the dal to water ratio and number of whistles can vary. Choose what is best for you).

Boiled Moong Dal
Boiled Moong Dal

2.  In a frying pan, add mustard oil (or any vegetable oil of your choice)  and let it warm. To the warm oil, add cumin seeds. Once the seeds start sputtering, add finely chopped garlic. I use mustard oil because the smell of fresh garlic in warm mustard oil is just heavenly!

Mustard Oil and Cumin Seeds
Mustard Oil and Cumin Seeds

3.  Once the garlic turns golden brown in color, add the finely chopped onions and green chillies.

Add garlic
Add garlic
Garlic is golden brown
Garlic is golden brown
Add onions and green chillies
Add onions and green chillies

4.  Once the onions turn golden brown, add the finely chopped tomatoes and mix.

Onions are golden brown
Onions are golden brown

5.  Start adding the spices and masala powders at this stage and mix. I also add some salt at this stage to let the mixture cook faster.

Add Coriander (Dhaniya) powder
Add Coriander (Dhaniya) powder
Add Asafoetida (Hing)
Add Asafoetida (Hing)
Add Garam masala
Add Garam masala
Add Amchur
Add Amchur
Mix ingredients well
Mix ingredients well

6.  Turn the heat to medium low and cover the frying pan and let the mixture cook well. When the tomatoes are cooked, you will notice oil leaving the sides of the pan.

The mixture is ready
The mixture is ready

7.  To this mixture, add the boiled dal and some water. The quantity of water will depend on your preferred consistency of the dal. When the dal starts boiling (bubbles appear), and add some chopped coriander leaves.

Add boiled dal
Add boiled dal
Add chopped coriander (cilantro) leaves
Add chopped coriander (cilantro) leaves

8.  Voila! Your dal is ready! Enjoy with steamed rice and a spoonful of ghee 🙂 Bon appetit!

 

Dal is ready!
Dal is ready!

4 Replies to “Moong Dal Recipe”

  1. Welcome to the Cooking Club! Dair aaye, durust aaye.

    I also follow the same recipe broadly speaking, though I don’t tend to use Hing or Amchur. I have seen the use of hing more pronounced in communities who tend to avoid garlic and onions. It’s good for digestion though, so no harm in adding it.

    I also like the fact you are using green chillies instead of chili powder. I like when i get sudden burst of heat!

    Apart from moong dal, another popular daal recipe in North India is the combination of moong-masoor (red lentils). I don’t know what is the authentic recipe, but I cook it in exactly the same fashion. You should try it out sometime.

    1. Thank you for your comment Yasser! Try adding Hing and Amchur to your recipe and let me know how it tastes 🙂 I sometimes add a bit of ajwain too to aid in digestion.

      I make the masoor and moong dal separately. But will try mixing them and will let you know how it comes out 🙂

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