Moong Dal
Moong dal recipe. Delicious, quick & healthy dal fry to go with rice, jeera rice or even with roti, plain paratha. Recipe with video
- Total time
- 30 min
- Active time
- 2 min
- Yield
- 2, 2 people
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
- Optional
- Optional
- Optional
- Optional
- Optional
- Optional
Ingredient watchpoints10 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Onions/ Shallots
¼ cup onions/ shallots ((optional, 1 small fine chopped))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Moong Dal Recipe
Tomatoes
½ cup (1 medium) tomatoes ((deseeded & chopped))
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Source: Moong Dal Recipe
Ginger
1 teaspoon ginger ((peeled & fine chopped))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Moong Dal Recipe
Green Chilies
1 green chili ((slit or chopped, deseeded if required))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Moong Dal Recipe
Kasuri Methi
1 teaspoon kasuri methi ( (dried fenugreek leaves, optional))
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Source: Moong Dal Recipe
Amchur
½ teaspoon amchur ((optional, dried mango powder or 1 tbsp lemon juice))
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Source: Moong Dal Recipe
Garlic
2 to 3 garlic cloves (crushed )
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Source: Moong Dal Recipe
Mustard Seeds
¼ teaspoon mustard seeds ((optional))
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Source: Moong Dal Recipe
Curry Leaves
6 to 8 curry leaves ((optional))
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Source: Moong Dal Recipe
Hing
⅛ teaspoon hing ((asafoetida, optional))
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Source: Moong Dal Recipe
Additional ingredient notes
Ingredients you need
Whole spices like mustard seeds and cumin seeds add an earthy flavor and texture.
If you don’t like mustard, omit them. Aromatics: Onions, ginger and garlic are the basic aromatics. They add varied flavors and texture. Green chilies add a little heat and flavor to the dish. You may use Indian / Thai chilies or serrano peppers. Dried red chilies impart a smoky and pungent flavor. Feel free to omit them if you don’t have. Ground spices like Kashmiri red chili powder, turmeric and garam masala are used for flavor & heat.
Method Overview
Structured method notes that are separate from the step timeline.
My Recipe
This recipe starts by soaking the lentils briefly until you prep up the ingredients like onion, tomatoes and other spices.
This step helps the lentils to cook faster and give a better texture to the finished dish. We make the onion tomato masala and cook the dal with it until tender. The dish is finished off with a tadka. This adds another layer of flavors and pop of colors. Here is what you need to make this dish.
Cook Moong Dal
If you are cooking in a sauce pan, bring to a rolling boil on a high heat, turn down the heat to medium.
Cook uncovered until the lentils are tender and fully cooked through.
Notes
Instant Pot: I have another simple way to make this in the instant pot.
You will simply add all the base ingredients (expect onions, curry leaves & bay leaf) to a bowl. Pressure cook with your rice in pot-in-pot method. Later just make the tempering on the stove top and pour that to the bowl of cooked moong dal. Cooking in a sauce pan: Soak the lentils in 2 cups of boiling hot water for 30 mins and follow the recipe. However if you use canned tomatoes, add them after the lentils are tender else they will take longer to cook.
Source video
Source video
Method Timeline
Prep
ActivePrep
2 min
Prep time from the source recipe card.
Cook
ActiveCook
28 min
Cook time from the source recipe card.
Total
PassiveTotal
30 min
Total time from the source recipe card.
Step 1
Add moong dal to a bowl and rinse them thrice. Soak in 1¾ to 2 cups water until you chop and prepare the rest. (If you don't have a cooker, soak them in hot boiling water for 30 mins before you proceed with the below steps)
Image detailsPreparationSwasthis Recipes · Moong Dal RecipeDev reference Visual cue
until you chop and prepare the rest.
Checks3
Visual cueInfoVisualuntil you chop and prepare the rest.
Expected state: until you chop and prepare the rest.
TimingInfoTimingfor 30 mins
Target: 30 minute
Expected state: (If you don't have a cooker, soak them in hot boiling water for 30 mins before you proceed with the below steps).
HoldingMain recipeSource holding instruction
Add moong dal to a bowl and rinse them thrice. Soak in 1¾ to 2 cups water until you chop and prepare the rest. (If you don't have a cooker, soak them in hot boiling water for 30 mins before you proceed with the below steps)
Inputs and tools2
Uses
- ½ cup moong dal ((yellow mung lentils))
- 1¾ cups water
Why and source
This step has reviewed source-backed guidance.
- Source: Moong Dal Recipe
Step 2
Heat oil in a cooker or pot and add cumin seeds. When the seeds splutter, add ginger, green chilies and 4 to 5 curry leaves. Fry until aromatic for about a minute and add onions if using. Saute until transparent for 2 to 3 mins.
Image detailstempering spices in oilSwasthis Recipes · Moong Dal RecipeDev reference 
Image detailsfrying onions in oilSwasthis Recipes · Moong Dal RecipeDev reference Visual cue
until aromatic for about a minute and add onions if using.
Checks2
Visual cueInfoVisualuntil aromatic for about a minute and add onions if using.
Expected state: until aromatic for about a minute and add onions if using.
TimingInfoTimingfor 2 to 3 mins
Target: 2-3 minute
Expected state: Saute until transparent for 2 to 3 mins.
Inputs and tools7
Uses
- 6 to 8 curry leaves ((optional))
- ½ teaspoon cumin seeds
- ¼ teaspoon mustard seeds ((optional))
- 4 to 5 curry leaves ((or 1 bay leaf))
- 1 teaspoon ginger ((peeled & fine chopped))
- ½ teaspoon cumin seeds
- 1 tablespoon oil (or ghee)
Why and source
This step has reviewed source-backed guidance.
- Source: Moong Dal Recipe
Step 3
Add tomatoes and salt. Saute for 1 to 2 mins. Stir in turmeric, red chilli powder and garam masala. To bring out the flavors, optionally saute for 1 to 2 mins.
Image detailscooking tomatoes with salt to make moong dal tadkaSwasthis Recipes · Moong Dal RecipeDev reference 
Image detailsadding spice powders to make moong dalSwasthis Recipes · Moong Dal RecipeDev reference Checks1
TimingInfoTimingfor 1 to 2 mins
Target: 1-2 minute
Expected state: Saute for 1 to 2 mins.
Inputs and tools6
Uses
- ½ cup (1 medium) tomatoes ((deseeded & chopped))
- ⅛ teaspoon turmeric
- ¼ teaspoon Kashmiri red chilli powder
- ½ teaspoon garam masala
- 1 dried red chilli
- ¼ teaspoon red chilli powder
Why and source
This step has reviewed source-backed guidance.
- Source: Moong Dal Recipe
Step 4
Add the moong dal along with the soaked water. Mix well to deglaze the bottom of the cooker. Cover and pressure cook for 4 to 5 whistles on a medium flame.
Image detailsrinsed moong dal being added to cookerSwasthis Recipes · Moong Dal RecipeDev reference 
Image detailspouring water to cool moong dalSwasthis Recipes · Moong Dal RecipeDev reference Show 1 more media item
Image detailspressure cooking moong dal frySwasthis Recipes · Moong Dal RecipeDev reference Step 5
When the pressure drops, open the lid and add kasuri methi and amchur. If you prefer you can mash the moong dal a bit. Taste test and add more salt if required.
Image detailscooked lentils in a potSwasthis Recipes · Moong Dal RecipeDev reference Inputs and tools2
Uses
- 1 teaspoon kasuri methi ( (dried fenugreek leaves, optional))
- ½ teaspoon amchur ((optional, dried mango powder or 1 tbsp lemon juice))
Step 6
Moong dal is ready at this stage and you can serve it as is. For extra flavour you may proceed to the next steps.
Step 7
Heat 1 tablespoon ghee in a small pan, on a medium flame. Add the crushed garlic and dried red chillies. Let the garlic fry a bit but not brown.
Image detailstempering red chilies and garlic in gheeSwasthis Recipes · Moong Dal RecipeDev reference Inputs and tools2
Uses
- 1 tablespoon ghee (or oil or butter)
- 2 to 3 garlic cloves (crushed )
Step 8
Turn down the heat to low and add mustard seeds, cumin seeds and curry leaves. Turn off the heat and stir in red chilli powder and hing.
Image detailscumin seeds being added to ghee for tempering moong dal tadkaSwasthis Recipes · Moong Dal RecipeDev reference 
Image detailscurry leaves and red chilli powderSwasthis Recipes · Moong Dal RecipeDev reference Show 1 more media item
Image detailstempering in a small panSwasthis Recipes · Moong Dal RecipeDev reference Inputs and tools1
Uses
- ⅛ teaspoon hing ((asafoetida, optional))
Step 9
Pour this over the moong dal and mix gently. When the dal cools down a bit squeeze some lemon juice and serve.
Step 10
Pour oil or ghee to the steel insert of the Instant pot and press the saute button. When the oil turns slightly hot, add cumin seeds & curry leaves or bay leaf, followed by ginger, green chilies and onions.
Step 11
Saute onions for 1 to 2 mins. Stir in turmeric, red chilli powder & garam masala. Press Cancel. Add tomatoes, moong dal & pour water. Deglaze the pot well.
Step 12
Optionally if you want, you may place a long legged trivet and place your rice bowl over that. You will use only short grain rice here. The cook time for basmati won’t match.
Step 13
Secure the IP with the lid and position the steam release valve to sealing. Press the pressure cook button and set the timer to 10 minutes.
Step 14
Let pressure drop naturally. Open the lid, add kasuri methi & give a good stir. Taste test and adjust salt. If the consistency is too thick, you may pour some boiling hot water and mix.
Step 15
Though you can serve the moong dal at this stage, since this recipe is for a moong dal tadka, make an additional tadka (next step).
Step 16
Heat ghee in a small pan on a medium heat. Add crushed garlic cloves and red chilies. When the garlic begins to smell good, add mustard seeds, cumin seeds and curry leaves (optional).
medium heatStep 17
Turn off the stove and stir in red chilli powder and hing (optional). Pour this all over the Instant pot moong dal. Before serving give a gentle mix and add some coriander leaves. Squeeze in some lemon juice.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Testing notes
Useful tests and side-by-side notes after the method is clear.
Expert Tips
I have shared one pot recipe in the post.
But you can also cook the lentils separately in a cooker or in a pot and add it to the onion tomato masala. If you are cooking this dish in a sauce pan, soak the lentils in hot water for 30 mins.
Testing photos
Photos that support the article's cooking notes.
Source: Moong Dal Recipe
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
2, 2 people
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
Instant Pot: I have another simple way to make this in the instant pot.
Instant Pot: I have another simple way to make this in the instant pot. You will simply add all the base ingredients (expect onions, curry leaves & bay leaf) to a bowl. Pressure cook with your rice in pot-in-pot method. Later just make the tempering on the stove top and pour that to the bowl of cooked moong dal.
Cooking in a sauce pan: Soak the lentils in 2 cups of boiling hot water for 30 mins and follow the recipe.
Cooking in a sauce pan: Soak the lentils in 2 cups of boiling hot water for 30 mins and follow the recipe. However if you use canned tomatoes, add them after the lentils are tender else they will take longer to cook.
Mention @SwasthisRecipes or tag #swasthisrecipes!
Mention @SwasthisRecipes or tag #swasthisrecipes!
More source notes
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Nutrition
Calories 230kcal Carbohydrates 25g Protein 9g Fat 11g Saturated Fat 4g Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 13mg Sodium 69mg Potassium 457mg Fiber 12g Sugar 3g Vitamin A 593IU Vitamin C 77mg Calcium 56mg Ir
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Moong Dal Recipe
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