Moong Dal Recipe

Moong dal is a very popular Indian dish. It is prepared using cooked split chickpea (kabuli moong dal or whole moong dal, both are called moong dal in Indian cuisine), along with spices, mainly turmeric powder. It is served with rice or roti, and often with some vegetables.

Dals are often overlooked as a practical dish but they are a simple meal that can be prepared in a number of ways depending on your tastes and the season. The term dal can be used to describe a wide variety of yellow split beans, which differ widely in flavour and texture depending on what they are made from, and the variety of ways those beans can be prepared.

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This moong dal recipe is a wonderful substantial meal that is both nutritious and simple to prepare. Moong dal is a classic Indian meal that is high in protein and has a variety of delectable spices and tastes. Moong dal, also known as “yellow moong lentils,” is a meal seasoned with spices like cumin, pepper, turmeric, garam masala, and fresh herbs like coriander and fenugreek, as well as fresh herbs like coriander and fenugreek.

Moong dal may be cooked on the stovetop or in an Instant Pot to make it a one-pot meal — either way, you’ll enjoy this delicious moong dal recipe!

What exactly is Moong Dal?

Yellow moong dal, also known as mung beans, is a delicious legume used in Indian cooking. Tomatoes, onions, and a variety of aromatic spices like as cumin, garam masala, ginger, garlic, fenugreek, and turmeric are used to make the dal. The meal is spicy, flavorful, and very delicious!

Moong Dal: A Step-by-Step Guide

Are you ready to prepare a hearty and nutritious pot of moong dal? Here’s what you should do. Before you begin, give the dal a thorough washing and drain any excess water. In a large saucepan, combine the washed dal, 12 cups water, and a pinch of salt, and simmer over medium heat until the dal is mushy.

Temper the spices while the dal is simmering. For 1 to 2 minutes, heat the oil and gently cook the chilies, garlic ginger paste, and curry leaves. Simmer until the onions are transparent and soft, then add the tomatoes and cook until they are mushy and beginning to scatter throughout the mixture.

It’s now time for a little extra heat. Cook for a minute or two, stirring constantly, until the turmeric, salt, garam masala, and chili powder are aromatic. Bring everything to a boil with a little more water, then mix in the dal. If the dal is too thick, add a little more water. Allow the mixture to boil for a few minutes before adding the fenugreek leaves, cilantro, and lemon juice. Stir in some new parathas and serve with rice.


Yellow Moong Dal in an Instant Pot

Moong dal is much simpler to make in an Instant Pot than on the stovetop. Cook the cumin, mustard seeds, red chili, and curry leaves in oil in your Instant Pot. Add the onions, chili, and a sprinkle of asafoetida, if preferred. Combine the garlic, ginger, red chili powder, garam masala, and turmeric in a mixing bowl. After that, add the tomatoes and cleaned dal, and season with a pinch of salt.

Set the Instant Pot’s cover to seal and pressure cook for 10 minutes. Allow 10 minutes for the Instant Pot to naturally release its pressure. Remove the lid from the Instant Pot and release the steam. Serve with rice or naan with the fenugreek, coriander, and lemon juice.

How to Make the Best Moong Dal

– Add additional veggies to your moong dal, such as carrots, spinach, or peas, to make it even healthier.

– If you like spicy dishes, you may increase the amount of chile in the dish. On the other hand, if you want a milder dal, cut off the chili powder and garam masala.

– Rinse the lentils well before cooking.

— For this dish, use oil or ghee.

– If your dal is too thick, thin it out with a little water until it achieves the consistency you want.

Serving Suggestions for Moong Dal

Serve your moong dal with naan, paratha, roti, or chapati, which are all fresh Indian breads. It goes well with long-grain basmati or jasmine rice as well.

How to Keep Moong Dal Fresh

Moong dal may be kept in an airtight container for up to 6 days. You can also freeze it for up to 3 months and reheat it for a few minutes in a saucepan.



Drain any extra water from the dal after rinsing it. Fill a big saucepan halfway with water and add the dal. Cook, stirring occasionally, until the dal is soft.


Temper the chilies, garlic ginger paste, and curry leaves in the oil.


Cook for 1–2 minutes. Cook, stirring often, until the onions are translucent. Add the tomatoes and stir until they are evenly distributed. Combine the turmeric, salt, garam masala, and chili powder in a mixing bowl. Cook for 1 to 2 minutes, or until the mixture is aromatic.


12 cup water, stirred in Bring the mixture to a boil, then add the dal and stir to combine. Add additional water if required to get the desired consistency.


Add the fenugreek leaves, cilantro, and lemon juice to the simmering mixture.


Serve after a quick stir.


Before boiling the dal, be sure to rinse it.

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Frequently Asked Questions

Why moong dal is banned?

The FDA has banned moong dal because it contains high levels of lead.

Does moong dal need to be soaked?

I dont know what moong dal is, but it sounds like a type of lentil. If you are cooking with lentils, then yes, they need to be soaked before using them in recipes.

Is moong dal bad for health?

Moong dal is a type of lentil that is often used in Indian cuisine. It is not bad for health, but it does have some nutritional value.

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