Green Moong ki dal (हरी मूँग की दाल) is a delicious, healthy and easy to make dal that is one of the most commonly used lentil variety. This recipe is a traditional and popular Indian dal recipe made with green lentil and tempered with heeng jeera. Green moong dal is one of the most widely available lentils and used in many ways like khichadi, dahi vada and cheela. It is a simple and easy to cook dal. Here is no need to add onion and tomatoes but if you like you can add. It requires basic ingredients.
Moong dal is found in three forms as whole mung, split and skinned yellow dal. I have already shared yellow moong dal and sprouted whole moong. So today I am sharing green split moong dal. It is very healthy and nutritious dal. It is a perfect option for toddlers as this dal helps in digestion and full of protein. It is free from heaviness and flatulence so it is easy to digest. Its green skin has a lot more nutrition than skinned yellow moong dal. Along with proteins, green moong bean is rich in dietary fiber, antioxidants, and phytonutrients.
To make this dal, moong dal is soaked and pressure cooked along with turmeric powder, red chilli powder, salt and coriander powder. The heeng jeera tadka gives great flavour to the dal and tastes great. Soaking lentils and pulses reduces their cooking time.
Serve this hari moong ki dal along with roti, pickles and salad.
Try other moong dal recipes:
Course: Main course
Cuisine: North Indian
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 4
1 Teaspoon Turmeric Powder (Haldi)
½ Teaspoon Coriander powder
½ Teaspoon Amchoor powder
¼ Teaspoon Garam Masala
½ Teaspoon Red chilli powder
Salt as per taste
Water as required
1 Pinch of Asafoetida (Heeng)
2 Teaspoons Ghee
Remove any stone and debris from dal. Then wash the moong dal with running water very well. Soak dal into enough water for at least 30 minutes.
Drain the water and add dal into a pressure cooker.
Add 3 cup water, turmeric powder, salt, coriander powder and red chilli powder. Stir to mix.
Close with the lid, put the weight on. Switch on the flame.
Let it cook for 3-4 whistles on medium-high heat till dal cooked completely. This dal doesn’t take too much time to cook. Turn off flame.
Once the pressure is released naturally, open the lid. Check the consistency of dal. If thick then add little water and mix. The consistency of the dal should not be watery.
Add amchoor powder and garam masala. Mix well and keep it aside.
Quickly pour the tempering to the dal. Squeeze in lemon if desired before serving.
Serve dal hot with roti and pickle.
Moong dal is found in three forms as whole mung, split and skinned yellow dal. I have already shared yellow moong dal and sprouted whole moong. So today I am sharing green split moong dal. It is very healthy and nutritious dal. It is a perfect option for toddlers as this dal helps in digestion and full of protein. It is free from heaviness and flatulence so it is easy to digest. Its green skin has a lot more nutrition than skinned yellow moong dal. Along with proteins, green moong bean is rich in dietary fiber, antioxidants, and phytonutrients.
To make this dal, moong dal is soaked and pressure cooked along with turmeric powder, red chilli powder, salt and coriander powder. The heeng jeera tadka gives great flavour to the dal and tastes great. Soaking lentils and pulses reduces their cooking time.
Serve this hari moong ki dal along with roti, pickles and salad.
Try other moong dal recipes:
Course: Main course
Cuisine: North Indian
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 4
Ingredients:
For Dal --
1 Cup Hari Moong Dal1 Teaspoon Turmeric Powder (Haldi)
½ Teaspoon Coriander powder
½ Teaspoon Amchoor powder
¼ Teaspoon Garam Masala
½ Teaspoon Red chilli powder
Salt as per taste
Water as required
For the Tempering (Chaunk) --
1 Teaspoon Cumin Seeds (Jeera)1 Pinch of Asafoetida (Heeng)
2 Teaspoons Ghee
Instructions:
Pressure cooking of dal --Remove any stone and debris from dal. Then wash the moong dal with running water very well. Soak dal into enough water for at least 30 minutes.
Drain the water and add dal into a pressure cooker.
Add 3 cup water, turmeric powder, salt, coriander powder and red chilli powder. Stir to mix.
Close with the lid, put the weight on. Switch on the flame.
Let it cook for 3-4 whistles on medium-high heat till dal cooked completely. This dal doesn’t take too much time to cook. Turn off flame.
Once the pressure is released naturally, open the lid. Check the consistency of dal. If thick then add little water and mix. The consistency of the dal should not be watery.
Add amchoor powder and garam masala. Mix well and keep it aside.
Process of tadka or chaunk -
Heat ghee in a pan. When ghee is hot add Cumin Seeds and fry till they start to splutter. Add a pinch of Heeng.
Quickly pour the tempering to the dal. Squeeze in lemon if desired before serving.
Serve dal hot with roti and pickle.
Tips:
- You can add tomatoes, sauted them with heeng and jeera then add into dal.
- You can add green chillies in tempering.
- Temper the dal with Desi ghee instead of oil, it gives amazing taste.
- This Dal usually has a medium to thick consistency. So you can adjust the amount of water as per your choice.
- You can temper with mustard seeds and curry leaves.
- Do not overcook as it will become mushy.
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