Moong Dal recipe is a delicious, healthy and protein rich dish made from hulled and split mung beans or yellow moong dal. Here I share two different recipes that include these tasty lentils - Moong Dal Tadka and Moong Dal Fry.
First rinse the moong lentils a couple of times in water. Drain the water and set the lentils aside.
In a 3 litre stove-top pressure cooker take the rinsed lentils, chopped onions, chopped tomatoes and finely chopped ginger. Also add the turmeric powder, red chili powder and water to the cooker. Mix well.
Pressure cook for 5 to 6 whistles on medium flame till the moong lentils are softened well. Once the pressure settles down, remove the lid and stir the dal.
If the dal looks thick, then add some water and simmer for 1 to 2 minutes.
Add salt. Mix very well and keep aside. Check the taste and if required you can add more salt.
In a small pan, heat oil or ghee or butter. First fry the cumin seeds.
Next add the garlic and green chili and fry for some seconds. Don't brown the garlic. Switch off the flame.
Now add the garam masala powder, red chili powder and asafoetida. Switching off the flame earlier ensures that the spice powders don't get burned.
Quickly stir and immediately pour the tempering mixture in the dal.
Stir the dal and serve hot moong dal with steamed rice or chapatis.
The moong dal tadka tastes better as it is and there is no need to garnish or add coriander leaves to it. But if you want you can always garnish with some coriander leaves. For a slight tang you can also squeeze some lemon juice.
Making Moong Dal Fry - Recipe 2
Pick and rinse the mung lentils first for a few times in water.
Then add the lentils in a 3 litre stove-top pressure cooker along with water and turmeric powder. Stir and pressure cook the lentils for 5 to 6 whistles till the dal is soft and mushy.
Mash the moong dal with a spoon.Stir in some salt and add water as required to get the desired consistency. Keep the dal to simmer on a low flame.
Heat oil along with the butter on a low heat. Crackle the cumin seeds first.
Add onions and fry till light brown.Now add the ginger, garlic, green chilies & dry red chili. Sauté for half a minute.
Add the tomatoes and sauté till the tomatoes soften.Add all the red chili powder, garam masala powder, turmeric powder, asafoetida, kasuri methi and coriander leaves.
Stir and continue to sauté till oil starts to leave the sides of the masala. Continue to sauté for 1 to 2 minutes more after oil has started to leave the sides.
Add this mixture to the simmering dal. Stir and simmer the dal for 2 to 3 minutes or more till the flavors have well blended in the dal and till you get the desired consistency.
If you prefer you can add a few drops of lemon juice to the dal. Serve Moong Dal Fry garnished with coriander leaves with steamed rice, cumin rice or even chapati.
Video
Notes
Soaking: You can soak the lentils for 20 to 30 minutes and this will speed up the cooking time.
Green Chillies: You can use serrano peppers instead of the Indian green chillies. You can even replace the green chillies with dried red chillies.
Consistency: You can have a thick or medium or thin consistency of the dal by adding less water or more water later.
Asafoetida: If you do not have asafoetida, skip it. For a gluten-free moong dal skip adding asafoetida.
Spicing: You can decrease or increase the herbs & spices like red chilli powder, green chillies, garlic, ginger, cumin seeds according to your preferences. But do not increase the amount of turmeric powder.
To cook moong lentils in a potor pan: - Soak the lentils in water for about 30 to 40 minutes. Then drain them and add in a pot. - Add about 2 cups of water. Cover and let the lentils cook till done. - If the mung lentils begin to froth, then remove the scum and continue to cook without a lid or the lid partly covered. - You can also add a few drops of oil to reduce the frothing.
Note that the approximate nutrition info is for 1 serving of moong dal tadka.