Moong dal Recipe, is a light, healthy and comforting South Indian recipe. It is made with yellow moong dal, the lentil is cooked until tender and then flavoured with a simple tempering of mustard seeds, urad dal, red chilli and curry leaves, with a touch of ghee or oil. This tempering adds aroma and flavour to the plain dal.
Moong Dal
Dal is a very simple and basic recipe but looks very vibrant. I made this for my daughter and it turned out really good and delicious. I have been sharing so many dal recipes lately and i thought even though this is simple it will be a great addition to my list. Meanwhile check out my Papaya Kootu Recipe & Pumpkin & Cowpeas Kootu.
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Moong dal is one of the lentils that is easy to digest, high in protein and rich in fibre. It is a great choice when you're looking to make something simple during busy days. The seasoned moong dal tastes best when enjoyed with hot steamed rice with a spoon of ghee on top. It is simple, nourishing and perfect for everyday meals.
About Moong Dal Recipe
South Indian seasoned moong dal is a simple and flavourful recipe made by cooking yellow moong dal until soft and mushy. Then, in a separate pan, heat some ghee or oil, add ingredients like mustard seeds that pop and crackle, then urad dal that turn golden and fresh leaves that add an amazing smell. Then pour this hot, flavourful mixture into the cooked dal. This makes the plain dal taste much more delicious! It is a healthy, easy to digest meal that is perfect when you want something light and satisfying. Because of its mild taste it is great for kids, adults and even elderly people in the home to enjoy it !
Moong dal is a staple ingredient in South Indian households. Moong dal is frequently used for preparing recipes like pongal, kichadi, sambar and payasam, ladoo.
Seasoned moong dal is often served during festive occasions and served on a banana leaf. It is usually served along with dishes like kootu, poriyal, appalam, salt, pickle, and rice. The rice is first paired with this dal over ghee on top, followed by various curries like kara kuzhambu, sambar, curd, buttermilk and rasam. And then the meal ends with a sweet note by serving payasam. Among all these moong dal is so light and comforting.
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Why This Recipe is Easy & Simple
Quick and easy : This recipe is perfect for busy days. Cooking the dal and doing the seasoning is so simple and easy. You can have a wholesome and nutritious meal in less than 30 minutes.
WHY I LOVE THIS RECIPE - I love this seasoned moong dal because it reminds me of a special vegetarian meal from my hometown. I first tasted it at a local restaurant where they served it in banana leaf, with many items like kootu, poriyal, appalam, salt, pickle, kara kuzhambu, sambar, curd, buttermilk and rasam. This simple moong dal was served with ghee over, the first bite stood out the most. It was simple, tasty and comforting. When I tried making it at home, I was happy to find it is so easy and quick to prepare. It is one of my go-to recipes for a warm and delicious meal.
Nutritious : Moong dal is rich in protein and fibre. Unlike other lentils, moong dal is easy to digest and that's why it is often recommended to have it when you're unwell or need a light meal. It keeps you very light and filling for a longer time
Versatile : Seasoned moong dal recipe is so versatile that you can change or add ingredients according to your taste buds. To boost the nutrient, you can add vegetables of your choice like bottlegourd, carrot, ridgegourd or you can add spinach. This is a great way to sneak in extra vegetables and spinach to your kids.
Ingredients
Yellow moong dal / Pasi paruppu : Yellow moong dal is the main ingredient of the recipe. I have used split dal that cooks faster and is easy to digest. It is mild in taste and rich in protein. You can also make the recipe using other dal like masoor dal, toor dal.
Ghee : Ghee is used for tempering and it adds a rich aroma. You can also use half quantity of ghee and oil for tempering.
Mustard seeds / Kaduku : Mustard seed is one of the staple ingredients in South Indian tempering. When the oil or ghee is hot enough, add the mustard seeds and let it crackle. It adds a nutty flavour.
Urad dal / Ulundhu paruppu : Whole urad dal or split urad dal is used for tempering. It adds a slight crunch and nutty flavour to the dal.
Dry red chilli : Whole dry red chilli adds a mild spicy and smoky aroma to the dal.
Curry leaves : Fresh, aromatic curry leaves are used in South Indian tempering.
Asafoetida : Asfoetida / Hing powder helps in digestion and is often used in tempering dal based dishes.
Turmeric powder : Turmeric adds a golden yellow color to the dal and it has a nice earthy flavour.
Salt : Salt is an essential seasoning to enhance all the flavours and adjust the quantity based on your dietary preference.
Hacks
Rinse the dal : Always rinse moong dal thoroughly under water for 2 to 3 times. This removes any dirt or impurities.
Soaking ( optional ) : Soaking moong dal for 15 minutes before cooking can help the dal to cook faster.
Open pot : Bring the water to boil, add the dal, cover and cook for 15 to 20 minutes.
Pressure cooking or Instant pot ( optional ) : Use a pressure cooker or instant pot for cooking the dal. It significantly reduces the cooking time.
Mashing : Once the dal is cooked, you can lightly mash them using a spoon or with potato masher for a creamy consistency.
Spicy version : Add a bit of chopped green chillies while tempering for a spicy moong dal.
Moong Dal (Step by Step Pictures)
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| Cook moong dal in a pan of water for 15 mins or so |
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| Heat ghee in a pan, add mustard seeds |
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| add urad dal |
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| let them sizzle |
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| add dry red chilli |
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| add in curry leaves |
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| some asafoetida |
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| let them sizzle |
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| add turmeric powder |
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| mix well |
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| pour in dal |
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| mix well |
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| season with salt |
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| mix well |
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| Serve |
Expert Tips
- Perfect tempering is the key to the flavour. So heat the oil or ghee until hot, add the spices ( mustard seeds, urad dal ) and let it splutter.
- Don't burn the tempering ingredients.
- Add some coriander leaves to enhance the flavour.
- For extra nutrition and taste, add some spinach, carrot, tomato or chicken of your choice.
Storage
Cool down the leftover moong dal before storing in the refrigerator. Transfer them to an airtight container and it stays good in the fridge for 3 to 5 days.
For longer storage, put them in the freezer and it stays good for a month.
Serving
Seasoned moong dal is a versatile recipe and you can enjoy it with hot steamed rice with a dollop of ghee. It also goes very well with dosai, roti, chapathi and even with vegetable salad as part of your diet meal.
FAQ
Q. Can I use other dal instead of moong dal ?
Yes! Other dal like toor dal, masoor dal works too for this recipe. Texture, cooking time and taste may differ accordingly.
Q . Do I need to soak moong dal before cooking ?
It is completely optional to soak the dal before cooking. Soaking the dal for 15 to 20 minutes helps the dal to cook faster and evenly.
Q . Can I add shallots or garlic while tempering ?
Absolutely! You can add finely chopped shallots or garlic while tempering for added taste and flavour.
Variations
Chicken Dal : This is a simple comforting recipe prepared by cooking the chicken along with dal, onion, tomato, chilli and spices. It is a flavourful curry that is rich in protein from both chicken and dal. Serve hot with rice and roti.
Moong dal payasam : This is a South Indian pudding prepared using moong dal, jaggery, coconut milk and flavoured with cardamom and nuts. It is a rich and creamy payasam offered during festive occasions.
Moong dal kichadi : It is a one pot dish made by cooking the dal, rice and spices. Moong dal kichadi is a staple and comforting recipe in Indian households and is easy to digest.
Easy Moong dal pakora : Moong dal pakora is a crispy, deep fried fritters made by grinding the soaked moong dal along with chillies and spices into a coarse paste. Then it is fried in oil. It is a great evening snack option and serves it along with coconut chutney.
More Dal Recipes
📖 Recipe Card
Moong Dal Recipe (Dal Fry Recipe)
Equipment
- Cooking pot
Ingredients
- ½ cup Split Yellow Moong Dal
- Salt to taste
For Tempering
- 1 tablespoon Ghee
- 1 teaspoon Mustard Seeds
- 1 teaspoon Split Urad Dal
- 1 teaspoon Cumin Seeds
- 2 no Dry Red Chillies cut into small pieces
- 2 Sprig Curry leaves
- ⅛ teaspoon Asafoetida
- 1 teaspoon Turmeric Powder
Instructions
- Wash and take moong dal in a sauce pan, cover with 1.5 cup of water and bring it to a boil. Simmer for 15 to 20 mins till it is soft and cooked.
- Now make tempering. Heat ghee in a pan, add in mustard seeds, urad dal, curry leaves, chilli and asafoetida. Let them sizzle. Add in turmeric powder and mix well.
- Now pour dal in this and mix well. Season with salt. Serve
Video
Nutrition
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Anonymous
Perfect daal recip3e!