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dry moong dal in plate with roti
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Dry Moong Dal Recipe

This dry moong dal recipe is nutritious, full of flavor and easy on the stomach. It is made with a few, readily available ingredients and comes together very quickly. A simple dal recipe that works as a side dish in an elaborate Indian meal or as a complete meal on its own with roti (Indian bread) and onion raita (spiced yogurt).
Course Side
Cuisine Indian
Keyword dry moong dal, Indian dal
Prep Time 5 minutes
Cook Time 30 minutes
Soaking Time 1 hour
Total Time 1 hour 35 minutes
Servings 4
Calories 318kcal
Author Saima Zaidi

Equipment

  • Pyrex bowl
  • Saucepan
  • A large spoon

Ingredients

  • 1 cup moong dal
  • 3 tbsp cooking oil
  • 1 tsp cumin seeds
  • 1.5 cup red onions diced
  • 1 tablespoon garlic chopped
  • 1 cup tomatoes chopped
  • 1 tsp red chilli powder
  • ½ tsp turmeric powder
  • ¼ teaspoon garam masala
  • 1 tsp sea salt
  • 2 green chillies
  • ½ cup cilantro leaves chopped
US Customary - Metric

Instructions

  • Wash the moong dal until the water runs clear. Soak it in a pyrex bowl with enough water to cover it and keep it aside for one hour.
  • Dice the onions and chop the garlic and tomatoes.
  • Heat the oil in a saucepan and add the cumin seeds. When they start to sizzle, add the diced onions and fry on medium heat until the onions are golden in color.
  • Add the garlic and fry for one minute.
  • Add the tomatoes, all the powdered spices and salt. Add a quarter cup water if the masala is too thick. Stir it with a spoon until the tomatoes break down.
  • Drain the dal and add it to the saucepan. Mix well and stir the dal with a spoon for five minutes, adding splashes of water to keep it from sticking to the bottom of the saucepan.
  • Add half a cup water, lower the heat, and cover the dal with a lid. Cook for 15 minutes or until the dal is tender and most of the liquid has evaporated.
  • Top with green chillies and cilantro. Serve hot.

Notes

  1. Do not over brown the onions. Add the garlic just as the onions start to caramelize and turn a golden color. 
  2. Do not over cook the dal. The consistency of the dal should be thick with very little liquid. The grains should be separate and not clumped together. 

Nutrition

Calories: 318kcal | Carbohydrates: 41g | Protein: 14g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 686mg | Potassium: 219mg | Fiber: 8g | Sugar: 5g | Vitamin A: 701IU | Vitamin C: 14mg | Calcium: 50mg | Iron: 3mg