This Homestyle Green Moong Dal (Chilka Mung Dal) is a simple everyday lentil recipe where green moong lentil is cooked and tempered with a spicy tadka (vegetarian, can be easily made gluten-free).
Here are a few more dal recipes that you may like – Urdachi Dal, Restaurant Style Dal Maharani, Green Mango Dal, Malwa Dal, Shahi Dal, Dal Makhani, Lauki Chana Dal, Moong Dal, and Bengali Masoor Dal.
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About Homestyle Green Moong Dal (Chilka Mung Dal)
Dal (lentil) is an integral part of Indian cuisine. Every Indian home makes a lentil dish for everyday meals.
There are multiple ways in which dal can be made and in today’s post, I am sharing my Homestyle Green Moong Dal Recipe (Chilka Mung Dal).
This green mung dal is super easy to make, loaded with vegetarian protein, and comes together in under 30 minutes with minimal effort.
Serve it with sabzi, phulka, or rice and raita on the side for a simple everyday Indian-style meal.
The dal can be cooked in a traditional pressure cooker or an instant pot. I am sharing both methods in the post below.
Health Benefits Of Green Moong Beans
1. Lowering cholesterol levels: The fiber content in Green Moong Beans can help to lower cholesterol levels. This, in turn, can reduce the risk of heart disease.
2. Regulating blood sugar levels: Green Moong Beans can help to regulate blood sugar levels. This is especially beneficial for people with diabetes.
3. Improving digestion: The fiber in Green Moong Beans can also help to improve digestion and prevent constipation.
4. Boosting energy levels: Green Moong Beans are a good source of plant-based protein. This makes them a great option for those who are looking for a natural energy boost.
5. Supporting weight loss: Green Moong Beans are low in calories and high in fiber. This makes them an excellent food choice for those who are trying to lose weight.
6. Enhancing skin health: The antioxidants present in Green Moong Beans can help to protect the skin from damage and promote healthy skin.
7. Improving hair health: The nutrients present in Green Moong Beans can also help to improve hair health and prevent hair loss.
8. Boosting brain function: The nutrients present in Green Moong Beans can also help to improve cognitive function and memory.
Ingredients
For The Dal
You will need green moong dal (split moong beans), water, turmeric powder, salt, and freshly squeezed lime juice.
For Tempering
To temper the dal, you will need ghee, garlic, asafetida (hing), cumin seeds, and Kashmiri red chili powder.
To make the dal vegan, you can replace ghee with coconut oil or any other cooking oil of your choice.
Skip adding asafetida to make gluten-free dal.
You can skip adding garlic to make a no-onion no-garlic version.
How To Make Green Moong Dal
Soak The Dal
Wash 1 cup of green moong dal with water 2-3 times.
Soak the dal in 3-4 cups of water for 30 minutes. Soaking the dal makes it easier and faster to cook and easier to digest.
Cook The Dal
In A Traditional Pressure Cooker
Drain the water and add the soaked dal to a pressure cooker.
Add 4 cups of water, ½ teaspoon turmeric powder, and 2 teaspoon salt, and stir it.
Close the lid of the pressure cooker and cook for 1 whistle on high heat.
Reduce the heat to low and cook for 10 minutes.
Remove the cooker from the heat and let the pressure release naturally.
Open the lid and whisk the dal using a wire whisk.
Check for salt and add more if needed. Add some boiling hot water if the dal is thick for your liking.
Add 1 tablespoon freshly squeezed lime juice and mix well.
In An Instant Pot
Drain the water and add the soaked dal to an instant pot.
Add 3 and ½ cups of water, ½ teaspoon turmeric powder, and 1 teaspoon salt, and mix well.
Close the lid of the instant pot and set the valve to the sealing position.
Press PRESSURE COOK and set the timer to 10 minutes at high pressure.
The instant pot will take some time (approx 10 minutes) for the pressure to build and the timer to start.
Once the timer goes off, let the pressure release naturally for 10 minutes.
Release the remaining pressure manually and open the lid.
Whisk the dal using a wire whisk.
Check for salt and add more if needed. Add some boiling hot water if the dal is thick for your liking.
Add 1 tablespoon freshly squeezed lime juice and mix well.
Temper The Dal
Heat 2 tablespoon ghee in a small pan over medium-high heat.
Once the ghee is hot, add 2 teaspoon chopped garlic and fry until it turns light brown in color, stirring frequently.
Add ¼ teaspoon asafetida and 1 teaspoon cumin seeds and let them crackle for 4-5 seconds.
Switch off the heat and add 1 teaspoon Kashmiri red chili powder and mix using a spoon.
Pour the tempering immediately over the dal and mix well.
Tip – You can save some tempering to garnish the dal.
Serve hot.
Tempering Variations
Hing Jeera Red Chilli Tadka – You can give the dal a tempering of only cumin seeds, dry red chilies, and asafetida (hing) in ghee.
Sweet and Sour Tempering – Temper the dal with ghee, asafetida, dry red chilies, mustard seeds, fenugreek seeds (methi dana), cumin seeds, peanuts, tomatoes, curry leaves, and red chili powder. Add a little tamarind pulp and jaggery to the dal and mix well.
Onion Green Chilli Tadka – Sometimes, I give my garlic tadka a break and add some finely chopped green chilies and thinly sliced onions to the tadka.
You can also add finely chopped garlic and ginger to this tadka.
Onion Tomato Tadka – This is one of my favorite tadka to add to the dal.
Temper the dal with ghee, dry red chili, hing, mustard seeds, cumin seeds, curry leaves, finely chopped garlic, finely chopped onions, red chili powder, and chopped tomatoes.
Panch Phoran Tadka – Add a teaspoon of panch phoran to the tempering. Try my recipe to make homemade Panch Phoran.
Serving Suggestion
Add a dollop of ghee on top and serve it with a dry sabzi like Besan Bhari Mirch, Aloo Bhindi, Kalonji Baingan, Cabbage Peas Shaak, and phulka or rice.
I also like to serve a bowl of yogurt or raita and papad on the side for a wholesome meal.
Storage Suggestion
Green Moong Dal will easily last for 3-4 days in the refrigerator when stored in an air-tight container.
Reheat it in a pan or microwave, until nicely heated. Add in some hot water to adjust the consistency, if it has become thick after refrigeration.
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Recipe Card
Homestyle Green Moong Dal Recipe (Chilka Mung Dal)
Ingredients
- 1 cup green moong dal (chilka moong dal, green mung beans)
- 4 cups water
- ½ teaspoon turmeric powder
- 2 teaspoons salt
- 1 tablespoon freshly squeezed lime juice
For tempering –
- 2 tablespoons ghee (use coconut oil for vegan)
- 2 teaspoons chopped garlic
- ¼ teaspoon asafetida (hing) (skip for gluten-free)
- 1 teaspoon cumin seeds
- 1 teaspoon Kashmiri red chili powder
Instructions
Soak The Dal
- Wash green moong dal with water 2-3 times.
- Soak the dal in 3-4 cups of water for 30 minutes.
Cook The Dal
In A Traditional Pressure Cooker
- Drain the water and add the soaked dal to a pressure cooker.
- Add 4 cups of water, turmeric powder, and salt, and mix well.
- Close the lid of the pressure cooker and cook for 1 whistle on high heat.
- Reduce the heat to low and cook for 10 minutes.
- Remove the cooker from the heat and let the pressure release naturally.
- Open the lid and whisk the dal using a wire whisk.
- Check for salt and add more if needed. Add some boiling hot water if the dal is thick for your liking.
- Add lime juice and mix well.
In An Instant Pot
- Drain the water and add the soaked dal to an instant pot.
- Add 3 and ½ cups of water, turmeric powder, and salt, and mix well.
- Close the lid of the instant pot and set the valve to the sealing position.
- Press PRESSURE COOK and set the timer to 10 minutes at high pressure.
- Once the timer goes off, let the pressure release naturally for 10 minutes.
- Release the remaining pressure manually and open the lid.
- Whisk the dal using a wire whisk.
- Check for salt and add more if needed. Add some boiling hot water if the dal is thick for your liking.
- Add lime juice and mix well.
Temper The Dal
- Heat ghee in a small pan over medium-high heat.
- Once the ghee is hot, add garlic and fry until it turns light brown in color, stirring frequently.
- Add asafetida and cumin seeds and let them crackle for 4-5 seconds.
- Switch off the heat and add red chili powder and mix using a spoon.
- Pour the tempering immediately over the dal and mix well.
- Tip – You can save some tempering to garnish the dal.
- Serve hot.
Did you make this recipe? Let me know!