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    Whisk Affair » Recipes » Dal & Curries » Dal » Moong Dal

    Published: Apr 28, 2021 | Last Updated On: Apr 29, 2021 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Moong Dal

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    Jump to Recipe

    This healthy and delicious moong dal (split yellow lentil) makes for a comforting Indian side dish with steamed rice or roti. It is easy, fuss-free, and packed with protein. Check out the instant pot and stovetop recipe.

    Dal is a must in my home! So, today I thought to share with you some more of my favorite dal recipes – Bengali Masoor Dal, Sultani Dal, Dal Makhani, Masoor Dal, Dal Palak, North Indian Style Toor Dal and Rajasthani Panchmel Dal.

    Moong dal served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • How to make Moong Dal?
    • Pro Tips by Neha
    • Health Benefits
    • Tempering Variations
    • Serving Suggestions
    • Storage Suggestions
    • You might also like
    • Recipe Card

    About This Recipe

    This protein-packed Indian moong dal is the most comforting dal (lentil) you can make for your everyday meals. It is healthy, simple, and super delicious. Serve this moong dal as a side dish with a sabzi, steamed rice, and roti, and you have a hearty meal ready for your lunch or dinner.

    Moong dal is the split version of the whole moong beans. These are called yellow petite lentils in English and are either green (with skin) or yellow (skin removed). The green one is also called chilka moong dal and the yellow one is also called dhuli moong dal.

    Both these moong lentils can be used to make a variety of dishes like moong dal khichdi, moong dal chilla, dahi vada, moong dal halwa to name a few.

    I am cooking yellow moong dal in the recipe but you can easily replace it with the green moong by keeping the recipe exactly the same.

    Cook the lentils in an Instant pot or a traditional Indian pressure cooker. You can also cook it in a pan over the stovetop but this method is not recommended as it takes a lot of time.

    Since it is a very light dal, it can be given to babies after 10 months. Do not add chilies if making it for babies or toddlers. It is a great dal to serve patients with stomach upset problems.

    This dal is,

    • Nutritious
    • Rich in protein
    • Light & Comforting
    • Easy + Fuss-free
    • Perfect for everyday meals

    Ingredients

    Moong dal ingredients.

    For the Dal – You will need yellow moong dal or split petite yellow lentils, water, turmeric powder, salt, and lime juice.

    You can use green moong dal or a combination of both to prepare this dal.

    For the Tadka – Once the dal is boiled, it is tempered with a ghee tadka of garlic, asafoetida, cumin seeds, and Kashmiri red chili powder.

    I recommend using ghee for tadka, as it adds a nice and rich flavor. For a vegan version, you can use any vegetable oil or olive oil.

    If you prefer it to be gluten free, then avoid adding hing or asafoetida.

    I prefer using Kashmiri red chili powder as its adds a nice red color without making it too spicy.

    Garlic is my absolute favorite ingredient, that adds so much flavor, but you can skip adding it if you want a No Onion No Garlic version. In this version, you can add tomatoes instead.

    Lastly, garnish it with freshly chopped coriander leaves to add a refreshing taste.

    How to make Moong Dal?

    Wash the dal with water 2-3 times until the water runs clear.

    Add the washed dal in the Instant pot along with 3 cups of water, ½ teaspoon turmeric powder, and salt to taste and stir gently.

    Washed dal, water, salt and turmeric powder added to the pot.

    Close the lid of the pot and set the valve to the sealing position.

    Lid of the instant pot closed.

    Press PRESSURE COOK and set the timer to 10 minutes at HIGH PRESSURE. The instant pot will take some time to build the pressure and the timer to start.

    Timer set to 10 minutes.

    Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually by moving the valve to the venting position. Use a cloth to move the valve to avoid steam burn.

    Open the lid of the pot and add 1 tablespoon lime juice and mix well.

    Cooked moong dal.

    Add some more water if the dal is too thick. Keep in mind that it will continue to thicken once it starts to cool down. If you have added more water, then press SAUTE and bring the dal to a boil.

    Traditional Pressure Cooker – To cook the dal in a traditional Indian pressure cooker, increase the amount of water to 4 cups and cook on high heat for one whistle. Then simmer the heat and cook for 10 minutes on low heat. Remove the cooker from heat and let the pressure release naturally.

    Pan – To cook the dal in a pan over the stovetop, add the washed dal in a pan along with 5 cups of water, salt, and turmeric powder. Cover the pan with a tight-fitting lid and cook on low heat for 30-40 minutes until the dal is tender.

    Cooked moong dal whisked until smooth.

    For tempering, heat 2 tablespoon ghee in a small pan.

    Ghee heating in a small skillet.

    Once the ghee is hot, add ¼ teaspoon asafoetida and 1 teaspoon cumin seeds and let them crackle for 4-5 seconds.

    Asafetida and cumin seeds added to hot ghee.

    Add 1 teaspoon chopped garlic and fry on medium heat until browned (1 minute).

    Chopped garlic added to the skillet.

    Switch off the heat and add 1 teaspoon Kashmiri red chili powder to the pan. Immediately remove the pan from the heat. This step is important to avoid the chili powder from burning.

    Kashmiri red chili powder added to the skillet.

    Pour the tempering over the warm dal immediately and mix well. Serve hot.

    Tempering poured over ready moong dal.

    Pro Tips by Neha

    Add veggies like carrot, bottle gourd, pumpkin, spinach, kale or amaranth leaves to this dal to make it more nutritious.

    If you soak the lentil for 15-20 minutes, it will reduce the cooking time.

    I sometimes like to add a few teaspoon of achari masala, sambar masala, or Goda masala to this dal for a taste change.

    To make this recipe one-pot, you can give the tempering first. Then add the lentil with water and cook it.

    Adjust the consistency of the dal as per your liking.

    Health Benefits

    As this dal is rich in protein, it keeps you filled for longer. So if you are following a weight loss diet, you can include this dal in your everyday meals.

    Along with being rich in protein, it is rich in fiber too, which is considered great for the overall health of the body.

    As it is rich in potassium and fibre, it is considered great for heart health.

    Including it in your everyday diet keeps your blood sugar levels under control, and diabetes in check.

    Due to its nutritional value, it prevents anemia and also improves blood circulation in the body.

    Tempering Variations

    Hing Jeera – Only a ghee tadka of hing/asafoetida and cumin seeds, if you want to make a no onion no garlic version.

    Hing Jeera Tomatoes – Along with hing/asafoetida and jeera/cumin seeds, you can add in some finely chopped tomatoes, and green chilies that add a nice tangy and spicy taste to the dal.

    Onion Garlic – Add in minced garlic and finely chopped onions in the ghee and spice it up with some red chili powder, turmeric powder, and coriander powder.

    Onion Garlic Tomatoes – Just like the above tadka, but add in a few finely chopped tomatoes too.

    Serving Suggestions

    Serve this simple and healthy yellow moong dal with a dry sabzi and Indian bread such as phulka, tawa paratha, jowar roti, ragi roti, etc. You can also serve it with simple steamed rice or jeera rice for your everyday meals.

    Serve a raita and a chutney for a complete meal.

    Storage Suggestions

    This dal will last for a good 5 to 6 days in the refrigerator when stored properly in an air-tight container. Reheat it in a pan or microwave, until nice and warm. If you feel it has become a little thick, then add in some hot water and adjust the consistency.

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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    This healthy and delicious moong dal (split yellow lentil) makes for a comforting Indian side dish with steamed rice or roti. It is easy, fuss-free, and packed with protein. Check out the instant pot and stovetop recipe.

    Moong Dal Recipe

    This healthy and delicious moong dal (split yellow lentil) makes for a comforting Indian side dish with steamed rice or roti. It is easy, fuss-free, and packed with protein. Check out the instant pot and stovetop recipe.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 242kcal
    Author: Neha Mathur

    Ingredients 

    • 1 cup yellow moong dal/ split husked yellow lentil
    • 3 cups water
    • ½ teaspoon turmeric powder
    • salt (to taste)
    • 1 tablespoon lime juice

    For tempering:

    • 2 tablespoon ghee
    • 1 teaspoon chopped garlic
    • ¼ teaspoon asafoetida
    • 1 teaspoon cumin seeds
    • 1 teaspoon Kashmiri red chili powder
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    Instructions

    • Wash the dal with water 2-3 times until the water runs clear.
    • Add the washed dal in the Instant pot along with 3 cups of water, ½ teaspoon turmeric powder, and salt to taste and stir gently.
    • Close the lid of the 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 to build the pressure and the timer to start.
    • Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually by moving the valve to the venting position. Use a cloth to move the valve to avoid steam burn.
    • Open the lid of the pot and add 1 tablespoon lime juice and mix well.
    • Add some more water if the dal is too thick. Keep in mind that it will continue to thicken once it starts to cool down. If you have added more water, then press SAUTE and bring the dal to a boil.
    • Traditional Pressure Cooker – To cook the dal in a traditional Indian pressure cooker, increase the amount of water to 4 cups and cook on high heat for one whistle. Then simmer the heat and cook for 10 minutes on low heat. Remove the cooker from heat and let the pressure release naturally.
    • Pan – To cook the dal in a pan over the stovetop, add the washed dal in a pan along with 5 cups of water, salt, and turmeric powder. Cover the pan with a tight-fitting lid and cook on low heat for 30-40 minutes until the dal is tender.
    • For tempering, heat 2 tablespoon ghee in a small pan.
    • Once the ghee is hot, add ¼ teaspoon asafoetida and 1 teaspoon cumin seeds and let them crackle for 4-5 seconds.
    • Add 1 teaspoon chopped garlic and fry on medium heat until browned (1 minute).
    • Switch off the heat and add 1 teaspoon Kashmiri red chili powder to the pan. Immediately remove the pan from the heat. This step is important to avoid the chili powder from burning.
    • Pour the tempering over the warm dal immediately and mix well. Serve hot.

    Notes

    I am cooking yellow moong dal in the recipe but you can easily replace it with the green moong by keeping the recipe exactly the same.
    Add veggies like carrot, bottle gourd, pumpkin, spinach, kale or amaranth leaves to this dal to make it more nutritious.
    If you soak lentils for 15-20 minutes, it will reduce the cooking time.
    I sometimes like to add a few teaspoon of achari masala, sambar masala, or Goda masala to this dal for a taste change.
    To make this recipe one-pot, you can give the tempering first. Then add the dal with water and cook it.
    Adjust the consistency of the dal as per your liking.
    If you want the lentils to be vegan, then you can use any vegetable oil or olive oil.
    If you prefer the dal to be gluten-free, then avoid adding hing or asafoetida.

    Nutrition

    Calories: 242kcal | Carbohydrates: 30g | Protein: 13g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 21mg | Potassium: 492mg | Fiber: 15g | Sugar: 1g | Vitamin A: 176IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 4mg
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    More Dal Recipes

    • Dal is a staple in most Indian households and this North Indian Home Style Toor Dal (Arhar Dal) along with steamed rice is my ultimate comfort food. Make it in a traditional pressure or an instant pot (vegetarian, can be easily made vegan and gluten-free).
      North Indian Home Style Toor Dal (Arhar Dal) + 6 Tadka Variations
    • This Homestyle Green Moong Dal (Chilka Mung Dal) is a simple everyday lentil recipe where green moong lentil is cooked and tempered with a garlic tadka (vegetarian, can be easily made gluten-free).
      Homestyle Green Moong Dal (Instant Pot & Stove Top)
    • Urdachi Dal (Maharashtrian Style Urad Dal) is a Maharashtrian lentil preparation prepared with black urad dal (vegetarian).
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    • Creamy, rich, and luscious, this Restaurant Style Dal Maharani is a version of the popular Indian lentil curry Dal Makhani. Make it using my easy recipe from scratch at home.
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