Dals (lentils) are known to be of the very best sources of high protein diet and low on fat, they are very ideally suitable for vegetarians as they miss greatly on the proteins otherwise. This particular dal is made with yellow moong dal boiled and enriched with ghee tempering flavours of onion, tomato, cumin, curry leaves.
It is very light on calories and hence easy to digest too and it is really tasty and you would cherish it for sure. Try this recipe & you will be very happy to eat Moong Dal.
Step-by-Step Easy & Quick Recipe –
Prep Time Cook Time Total Time Yields
20 mins 20 mins 40 mins 3-4 Serving
Yellow split Moong dal (lentils) (without skin) – 250 gms
Salt as per taste
Turmeric powder – ½ teaspoon
Red chili powder – ½ teaspoon
Coriander powder – ½ teaspoon
Cumin seeds – ¼ teaspoon
Mustard seeds – ¼ teaspoon
Asafetida – pinch
Tomato – 2 medium (finely chopped)
Onion – 2 medium (finely chopped)
Ginger – 25 gms
Garlic cloves – 7 gms (8-10 small cloves) finely chopped
Fresh green coriander – ½ cup
Curry leaves – 8-10
Green chili – 2 (de seeded and cut length wise)
Water – 1¾ lts.
Ghee – ½ teaspoon
Oil – 2 teaspoon
- Wash nicely few times and soak in water.
- Transfer dal directly in pressure cooker for boiling. Boil with water, salt & turmeric powder.
- Cook on slow heat, two whistles are ok in pressure cooker or else cover and cook in saucepan. Check and don’t let it get too over cooked and thick.
- Finely chop onions, garlic and ginger. Finely Chop tomatoes and slice green chilies too.
- Pour oil & ghee together in pan. Add cumin seeds & mustard seeds with asafetida & pinch of turmeric powder. When they start crackling, add onion, garlic, green chili, ginger, curry leaves too. Fry for about 5 minutes and then add chopped tomatoes and chili powder & coriander powder. Fry this mix for another 4-5 minutes more.
- Add fresh coriander, wait about 20 seconds and add the dal in this tempering (tadka). Simmer together with tempering for 3-4 minutes for the dal to absorb the tempering taste.
Note: Serve this dal either with dal or chapatti or parantha and enjoy the wonderful dish. Bon Apatite!!