This Moong Dal Recipe is filling, substantial, protein-packed, savory, and delicious!! Make this for a delicious, quick, and healthful vegetarian Indian supper that is gluten-free and vegan. It goes well with plain rice, flavoured rice, roti, naan, or parathas, as well as kachumber, chaas, or lassi. In this post, I present two recipes for moong dal: moong dal fry and moong dal tadka, both with stovetop and instant pot directions.
We prepare many different types of lentils in Indian cuisine, and lentils are an important part of our daily nutrition. One of these is moong dal, which is commonly utilized. If you’re new to lentils, you might be curious to learn more. Moong Dal Recipe!
About Moong Dal
Moong dal is the split form of whole mung beans, also known as green gramme, and can be eaten with or without the skin. Yellow moong dal, yellow dal, or tiny yellow lentils are the skinned varieties. Split green mung is also known as chilka moong dal, chilka mung, or split green mung. Only the mung beans are separated and the green skin is intact. Moong Dal Recipe!
Both types of split moong dal (with and without skin) can be utilized in most recipes. If you don’t mind the colour of the dish, you can use them interchangeably. Except for the cooking time, using split moong dal with skin is the same as using entire green gramme. Moong Dal Recipe!
Did you know that moong dal nourishes, cures, detoxifies, and balances the body’s disturbances?
Moong dal is one of the most popular lentils in traditional Indian cuisine, which is based on Ayurvedic principles. Moong lentils are Tridoshic, which means they may balance any disturbances in the body, according to Ayurveda (Vata, pitta and Kapha).
As a result, moong dal is commonly used in a variety of meals such as Dal khichdi, sambar, stew, soups, salads, curries, stir fry, pesarattu, and Moong dal dosa.
Because moong dal is easily digested, it is suitable for most individuals, including newborns.
Tired of the same old, same old moong dal? Then you must try one of my dishes. You’ll be shocked at how a basic lentil meal can taste so delicious and flavorful. Moong Dal Recipe!
Moong dal tadka and Moong dal fry are two methods to prepare these lentils. We cook the lentils with spices and tomatoes to produce moong dal tadka. The cooked lentils are then topped with a hot tempering/tadka prepared with ghee, garlic, and other spices to make the meal more flavorful and appetizing. Moong Dal Recipe!
To prepare Moong dal fry, simply cook the lentils in water. Make a spicy foundation with onions, tomatoes, and spices afterward. Finally, in this foundation, boil the cooked lentils. Both approaches have distinct yet excellent flavors.
If you ask me which is better and why you should use one over the other, I’ll tell you. I would say it is simply an issue of convenience and personal preference. So you’ll see both techniques here.
Here are some pointers for making great moong dal:
- Overcooking causes the dal to get sticky.
- Use plenty of water – Dal thickens and lumps after chilling, so mung dal requires extra water.
- Many people also prefer to dry roast the moong dal before cooking it, since this enhances the flavor and eliminates stickiness.
- I occasionally mix just a tiny bit of masoor dal with the moong dal. This helps to minimize stickiness.
- You may also add 2 tbsp of a green gram to this recipe and simmer it with 14 cups of extra water. This adds texture to your moong dal. Moong Dal Recipe!
Moong Dal Tadka Recipe
1. Rinse and soak half a cup moong dal till the onions and tomatoes are ready. 1 small onion (14 cups chopped) and 1 big tomato (12 cups chopped Drain the water from the moong dal when ready to cook.
2. 1 tablespoon oil in a pressure cooker or instant pot Add half a teaspoon of cumin seeds, 1 teaspoon minced ginger, 1 chopped green chile, and 5 to 6 curry leave to the heated oil. If using an instant pot, set it to saute mode.
3. After a minute, add the onions. Fry the onions for 2 to 3 minutes, or until they are translucent.
4. Half a diced tomato (deseeded if desired) and a half teaspoon of salt.
5. After 2 minutes, add the spices listed below.
- 14 teaspoon red chili powder
- 1/8 teaspoon turmeric
- 12 tsp garam masala
6. After a minute, add the washed and drained Moong Dal Recipe.
7. 2 cups of water To deglaze the pan, use a spatula to stir well.
8. Cook for 4 to 5 whistles over medium heat, covered. If using an instant pot, close the steam release vent and pressure cook for 10 minutes.
9. When the pressure lowers, open the top and thoroughly mix. There was no need for me to add any more water. If you like a thinner consistency, add 14 cups of boiling water and cook for a few minutes. Taste and add additional salt if necessary. You may also add 1 teaspoon Kasuri methi if you desire.
At this point, your moong dal is ready to serve, or you can add a tadka as I did. If you don’t want to use tadka, add some chopped coriander leaves and squeeze lemon juice before serving.
10. In a small tadka pan, heat 1 tbsp ghee to temper. Fry for a minute with 2 to 3 smashed tiny garlic cloves. When it starts to turn golden, add the red chilies.
11. Then, 14 teaspoon mustard seeds (optional) and 12 teaspoon cumin seeds are added.
12. When the seeds begin to sputter, add 1/8 teaspoon hing, 5–6 curry leaves, and 14 teaspoons red chili powder.
13. Turn off the heat immediately at this point to prevent scorching the spices.
Take this out and pour it over the cooked moong dal. Serve with a gentle swirl. We always use lemon juice with our lentils. You can add when serving if you like. Moong Dal Recipe, dry moong dal recipe, whole green moong dal recipe, instant pot moong dal recipe, dhuli moong dal recipe, Dal khichdi
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Moong Dal Recipe
Moong dal is a simple, tasty, and nutritious Indian lentil side dish made with skinned mung lentils and spices. This recipe yields a tasty meal that may be served with simple rice, roti, or other flat bread. Instructions for both the instant pot and the stovetop are supplied.
- In a basin, rinse the moong dal well and drain the water. Rinse many times more until the water flows clean. Allow soaking while you prepare the remainder.
- Chop the onions, tomatoes, green chilies, and ginger into small pieces.
- 1 tablespoon oil should be added to a pressure cooker or saucepan. When the oil is warm, add the cumin seeds.
- When the seeds begin to sputter, add the ginger, green chilies, and 4–5 curry leaves.
- Fry for approximately a minute until fragrant, then add onions. Cook for 2 to 3 minutes, or until they are clear or pink.
- Season with salt and tomatoes. Cook for 1 to 2 minutes. Combine the turmeric, red chili powder, and garam masala in a mixing bowl.
- Optionally, sauté for 1 to 2 minutes to bring out the flavors.
- Drain the moong dal and add the lentils to the pot. Pour in water and thoroughly stir to deglaze the bottom of the stove or pot.
- Cover and cook for 4 to 5 whistles over medium heat. If cooked in a pot, add extra boiling water as needed and simmer until the lentils are tender.
- Open the cover and add the Kasuri methi when the pressure lowers.
- You can mash the moong dal a little if you wish. Taste and adjust the salt as needed.
- At this point, the moong dal is finished and ready to serve. You may go to the next stages for added flavor.
- In a small saucepan over medium heat, melt 1 tablespoon of ghee. Crush the garlic and add the dried red chilies. Allow the garlic to color but not burn.
- Reduce the heat to low and stir in the mustard seeds, cumin seeds, and curry leaves. Remove from the fire and mix in the red chili powder and hing.
- Pour this over the moong dal and gently combine. When the dal has cooled slightly, pour in some lemon juice and serve.
- Pour oil or ghee into the steel insert and turn it on. When the oil is warm, add the cumin seeds, curry leaves, bay leaves, ginger, green chilies, and onions.
- Cook the onions for 1 to 2 minutes. Stir in turmeric, red chili powder, garam masala, and garam masala.
- Click the Cancel button. Pour in the tomatoes, moong dal, and water. Deglaze the saucepan thoroughly.
- Alternatively, if desired, set a long-legged trivet on top of your rice dish. You will only use short grain rice in this recipe. The cook time for basmati will be different.
- Place the lid on the IP and place the steel release value to seal. Set the timer to 10 minutes and hit the pressure cook button.
- Allow pressure to fall naturally. Open the cover and whisk in the kasuri methi. Adjust the salt to taste.
- If the consistency is too thick, add additional boiling hot water and stir.
- Though the moong dal can be served at this point, because this recipe is for a moong dal tadka, create an extra tadka.
- In a small tadka pan over medium heat, melt the ghee.
- Crush the garlic cloves and add the red chilies.
- Add mustard seeds, cumin seeds, and curry leaves when the garlic starts to smell delicious (optional)
- Remove from the fire and mix in the red chili powder and hing (optional).
- Pour this over the moong dal in the Instant Pot.
- Before serving, sprinkle with the gentle mixture and some coriander leaves. Squeeze some lemon juice in.
How to Make Moong Dal (Stovetop)
Instant Pot Moong Dal
- Lentils: You may substitute any other skinned lentils you choose. Whole lentils, such as green gram or masoor dal, can also be used in this dish.
- If you don’t have a cooker, you may cook the lentils in a sauce pot. Lentils require more water when cooked in a pot, so add hot water while they simmer. Keep in mind that you must cook them uncovered to avoid spilling.
- Soak the mung dal for at least 30 minutes before cooking to reduce cooking time, especially if cooked in a saucepan.
- Vegetables: Add a tiny diced carrot or 1 cup chopped spinach for extra nourishment.
- Tomatoes: We always use fresh tomatoes, but you may use half a cup of canned tomatoes if you want. To alter the tastes, add extra spices since canned tomatoes typically require more spices to balance.
- If you don’t have any curry leaves, you may leave them out. You can add a bay leaf if you have one.
- You may simply leave out the onion and garlic in this dish. You may substitute half an inch of peeled ginger for the garlic.
- Green and red chilies can be omitted. However, red chili powder is required for heat.
- I have another quick way to cook this in the instant pot. Simply combine all of the foundation ingredients (excluding the onions, curry leaves, and bay leaf) in a mixing bowl. Using the pot-in-pot method, pressure cooks your rice alongside it. Simply create the tempering on the stovetop and pour it over the cooked moong dal.
- Amount Per Serving
- Calories 230
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 4g20%
- Trans Fat 1g
- Cholesterol 13mg5%
- Sodium 69mg3%
- Potassium 457mg14%
- Total Carbohydrate 25g9%
- Sugars 3g
- Protein 9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.