A very simple and yet flavorful everyday whole moong dal curry whcih pairs best with rice and chapati. Nothing beats the flavors of a comforting moong dal and rice bowl.
What is Moong dal?
Moong dal is whole green gram lentil widely used in Indian cooking as it is one of the main source of protein rich lentil/pulses in Indian cuisine for vegetraians.
There are a variety of textures in moong dal available which varies in shape, size colr and taste as well. For example this humble moong dal comes in three forms
-Split and washed yellow moong dal(dhuki moong dal)
-Split green moong dal(moong chilka dal)
-Whole green moong dal(Sabt moong dal)
Whatever the sahpe or form you are using the moong dal, it just taste amazing with a bowl of steaming hot boiled or jeera rice.
Basic Ingredients to make Moong Dal:
The basic ingredients to make a tasty and inviting moong dal are very simple things that everyone keeps in their pantries.
- Firstly whole moong dal- There are two types of whole moong dal available in the market. Try to find small-sized whole moong dal rather than the big ones. It really makes a huge difference in the taste of the dish.
- Ghee/Oil-When it comes to dal chauka or tadka the best ingredient to use is desi ghee which takes the dal to a whole new level. But if you are looking to make it vegan of course you can substitute ghee with any cooking oil.
- Garlic and Ginger- To make a delicious lentil curry or comforting dal adrak-lahusn aka garlic and ginger is a must.
- Tomato and Green chilly-The The main source of tanginess in dal is tomato and it is the one main ingredient that enhances the taste of proteins in dal. Green chilies add the spice level and provide a fresh aroma too.
- Cumin seeds and aseftida- When making any tempering for dals cumin and asafetida are a must. They provide the strong and delicious flavors as well as helps in digestion too.
- Spices- We do not need an array of spices to make this dal, the only main spices needed are turmeric powder, coriander powder and red chilli powder. That’s all.
- Salt- Last but not least we definitely need salt to balance all the flavors.
How to serve moong dal?
Moong dal pairs absolutely amazing with steaming hot boiled rice or jeera rice. But you can definitely pair it with ghee smeared chapatis as well.
Few more dal recipes:
*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!
Moong Dal
Equipment
- Pressure Cooker
- Saute Pan
Ingredients
For Dal
- 1 cup green gram/whole moong dal
- 2 tomatoes, chopped
- 2-3 garlic cloves, chopped
- 2 green chillies, chopped
- 1 teaspoon ginger, grated
- 1 teaspoon cumin seeds
- a pinch aseftida
- 1 teaspoon turmeric powder
- 2 teaspoon coriander powder
- Salt to taste
- 1 teaspoon red chilly powder
- 2 tablespoon clarified butter
- few coriander leaves chopped
- water as required
For Rice
- 1 cup rice
- 1 teaspoon cumin seeds
- 1 tablespoon oil
- 2 cups water or as required
Instructions
For Dal
- Wash and boil green gram dal in two cups water in a pressure cooker with a pinch of salt,and turmeric powder.Pressure cook for 8 whistles.
- Heat ghee in a pan and add asafetida,cumin seeds,garlic and ginger one by one(after sauté each for 1 minute). Now add all spices and salt and add chopped tomato and green chilly.
- Stir frequently till all spices and aromatics mix together and ghee comes out.Transfer this tempering over boiled dal and stir on low flame for 15 minutes.
- Adjust the consistency of dal by adding more or less water.
- Garnish with chopped coriander and enjoy..
For Rice
- Heat oil in a pressure cooker add cumin seeds,sauté and add rice with two cups water.Cook for 1 whistle.
- Serve hot dal with,rice and roti.
Notes
- Adjust the spices as per your taste.
- For best results and to save time, soak the moong dal in water for 3-4 hours before cooking.
- Leftover dal can be stored in refrigerator or you may use it to make moong dal paratha.
The recipe was originally published in March 2013 and modified with new content and pictures on 28th Feb 2020.
Please do let me know how this recipe turned out in the comments below. Don’t forget that you can also find me on Facebook, Twitter, Instagram, Pinterest and Google Plus.
Pin it for Later
A simple yet so comforting pairing of dal rice is the best thing to happen when you want to eat simple yet filling.
Lovely share Sapna
That is a hearty, comforting and protein packed dish. I don’t usually make curries like this with sabut moong dal – will definitely have to try it out for the family.
A regular dal on our table every Wednesday. Love moong with rice. Most comforting food.I generally soak it overnight to reduce the cooking time.
I love sabut dals. Especially the moong dal. We used to make this. Such a comforting and filling meal to have with rice or roti.
Moong Dal is amongst the favourite daal of mine and I just love to have it in a most way, like you have prepared. This combo is purely for me.
I love moong dal and make it at least once a week. Your preparation is interesting and will give a try.
Curry with whole moong dal sounds absolutely delicious and a great way to incorporate proteins in the diet. Image looks so gorgeous and tempting.