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4 Votes

Moong Dal

Moong Dal
Moong Dal
  • Prep time
  • Cooking time
  • Serves2 Person(s)
  • CategoryVeg
  • Cuisine TypeIndian, North Indian
  • Good for Lunch , Dinner
About this Recipe

Weekend's here...and after an entire 5 day schedule at work , was super lazy to cook anything elaborate. Hence dished up my all time, any time favourite - Dal & Chawal (Peas Pulav) Had a dubba full of spicy boondis lying around, so made the raita as well to go along with it. Yummy in my tummy.

Ingredients & Quantity
  • Moong Dal - 1 cup
  • Onion - 1 (medium sized, finely chopped)
  • Small ripe tomato - 1
  • Ginger garlic paste - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Coriander leaves - 1tbsp for garnish
  • Kasuri Methi/Dry fenugreek leaves - 1tsp
  • Red Chilli powder - 2 tbsp (adjust as per your spice levels)
  • Coriander powder - 1/2 tsp
  • Turmeric Powder - 1/2 tsp
  • Garam Masala - 1/2 tsp
  • Green Chillies - 2 sliced
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How to cook?
  1. Ensure that you have all the ingredients at hand .
  2. Moong Dal
  3. This dish doesnt require much of prep work. So once the dal is ready everything gets cooked in a jiffy
  4. 1.Boil the moong dal in water for 10-15min on low flame until half cooked 2. Heat some oil in a pan, add the mustard & jeera seeds and let them splutter (you may also add ghee to get in the desi tadka flavor, instead of oil) 3. Add the sliced onions & green chillies, and saute until the onions are translucent 4. Add the sliced tomato and cook until they turn into a pulp & the oil starts to separate 5. Add the pre-boiled moong daal & stir 6. Now add all the dry spice powders except garam masala and the dal stock to adjust the gravy consistency. 7. Add the kasuri methi, salt and cook with a closed lid on a low flame. Let it simmer for 5mins 8. Add garam masala. Stir well and adjust the spice/salt level if necessary
  5. Moong Dal
  6. 9. Sprinkle coriander leaves and serve hot with Rice/Rotis.
  7. Moong Dal
  8. Serving suggestion
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