pudina dal | mung lentils with mint

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Here is one Mung lentil recipe flavored with mint leaves. pudina or mint is one of my favorite herb. Since I had quite a bunch of fresh mint leaves in my kitchen, I decided to add it to the plain moong dal and the result was an aromatic tasty dal. Quite different from the usual bland taste of the moong dal. The pudina/mint changed the taste of the dal completely.

pudina dal

This is a simple, easy and quick pudina dal recipe. I have used mint and garlic for the flavorings. I have not used onions and tomatoes in this recipe.

Another way, I make this dal is Moong dal tadka which is not at all bland as it has got the flavors of tempered cumin, garlic, garam masala and red chili powder. You can also check Moong dal fry and Sabut moong dal.

You can use mint in a variety of ways to enhance the taste and flavor in your meals. You can add them to your tea, salads and raitas or use them for garnishing. Mint has many health benefits like it is good for digestion, detoxifies the body etc.

mint moong dal recipe

Serve the pudina dal with rice, rotis or parathas. The recipe can be doubled.

More dal recipes

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pudina dal

pudina dal

5 from 4 votes
Mung lentils flavored with mint leaves
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins

Cuisine Indian
Course: Main Course

Servings 3


main ingredients

  • ½ cup mung lentils (moong dal)
  • 1.5 to 1.75 cups water
  • 1 to 2 medium sized garlic cloves, finely chopped
  • ¼ teaspoon turmeric powder
  • salt as required

tadka or tempering ingredients

  • 1 tablespoon oil or ghee or butter
  • ¼ teaspoon cumin
  • 2 to 3 medium sized garlic cloves, chopped or crushed with their peels on
  • ¼ to ½ teaspoon red chili powder
  • 1 pinch asafoetida (hing)
  • 1 tablespoon chopped mint leaves


  • Clean and wash the mung lentils
  • Pressure cook the mung lentils with chopped garlic, turmeric powder in 1.5 cups water.
  • Open the pressure cooker and mash the dal with a wired whisk or wooden spoon.
  • In a small pan, heat oil or ghee or butter. First fry the cumin seeds.
  • Then add chopped garlic. Once the garlic. Stir.
  • Then add asafoetida and mint leaves and fry till for some seconds. Lastly add red chili powder.
  • Immediately, pour this tempering/tadka mixture in the dal. Stir.
  • Add salt and simmer the dal for 2-3 minutes.
  • If the dal looks thick, then you can add some water and then simmer the dal.
  • Serve the mint dal with rice, chapatis or parathas.


- the recipe can be doubled.

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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Comments are closed.


  1. This is a quick and simple preparation…adding mint is a very innovative idea as it imparts a nice aroma and taste to the dal….Loved the minty and garlicky taste.5 stars

  2. Hi Dassana, I couldn’t understand the use of garlic in this recipe. It says it has to be chopped, in the ingredients section. But in the recipe section below, it first says pressure cook garlic with moong dal and then also says later u need to put it into tempering. Do we divide it into two parts or is there something I’m missing?


    1. thanks shahsyaa for bringing this up. garlic is used twice both while pressure cooking and tempering. i will update in the recipe card.

    1. updated in the post, sonal. thanks for letting me know. its 2 to 3 medium small to medium garlic cloves.