Moong Dal Recipes

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MOONG DAL RECIPE | MOONG DAL FRY AND TADKA



Moong Dal Recipe | Moong Dal Fry and Tadka image

Moong Dal are delicious, healthy and protein rich dishes made from hulled and split mung beans or yellow moong dal. Here I share two different recipes that include these tasty lentils - Moong Dal Tadka and Moong Dal Fry.

Provided by Dassana Amit

Categories     Main Course

Time 35m

Number Of Ingredients 37

½ cup moong dal ((split and hulled mung lentils))
⅓ cup finely chopped onions (or 1 medium-sized)
½ cup chopped tomatoes (or 1 medium-sized)
1 inch ginger (- finely chopped or grated)
¼ teaspoon red chili powder (or ¼ teaspoon cayenne pepper )
⅓ teaspoon turmeric powder ((ground turmeric))
1.5 cups water (for pressure cooking)
salt (as required)
2 to 3 tablespoons Ghee (or oil or butter)
1 teaspoon cumin seeds
4 to 5 garlic cloves (small to medium-sized, crushed lightly)
¼ or ½ teaspoon Garam Masala
¼ teaspoon red chili powder (or ¼ teaspoon cayenne pepper )
1 or 2 green chilli (- slit or ½ teaspoon chopped)
1 pinch asafoetida ((hing), optional)
½ cup moong dal ((split yellow mung lentils))
1.5 cups water (, for pressure cooking - check point no 6 in notes below on cooking the lentils in a pan or pot)
1 pinch turmeric powder
1 cup water ( - to be added later when the dal is simmering or add as the consistency required)
2 tablespoons oil
½ tablespoon butter
1 teaspoon cumin seeds
⅓ cup finely chopped onions (or 1 medium-sized onion)
1 inch ginger (- finely chopped)
3 to 4 garlic cloves (- small to medium, finely chopped)
1 green chili (- slit or chopped or ½ teaspoon chopped)
1 dry red chili (- seeds removed)
½ cup finely chopped tomatoes (or 1 medium-sized tomato)
¼ teaspoon red chili powder (or cayenne pepper)
¼ teaspoon Garam Masala
¼ teaspoon turmeric powder
1 pinch asafoetida ((hing), optional)
½ teaspoon dried fenugreek leaves ((kasuri methi), crushed)
1 tablespoon chopped coriander leaves
salt (as required)
4 to 5 drops lemon juice (or as needed, optional)
1 to 2 tablespoons chopped coriander leaves (- for garnish)

Steps:

  • First rinse the moong lentils a couple of times in water. Drain the water and set the lentils aside.
  • In a 3 litre stove-top pressure cooker take the rinsed lentils, chopped onions, chopped tomatoes and finely chopped ginger. Also add the turmeric powder, red chili powder and water to the cooker. Mix well.
  • Pressure cook for 5 to 6 whistles on medium flame till the moong lentils are softened well. Once the pressure settles down, remove the lid and stir the dal.
  • If the dal looks thick, then add some water and simmer for 1-2 minutes.
  • Add salt. Mix very well and keep aside. Check the taste and if required you can add more salt.
  • In a small pan, heat oil or ghee or butter. First fry the cumin seeds.
  • Next add the garlic and green chili and fry for some seconds. Don't brown the garlic. Switch off the flame.
  • Now add the garam masala powder, red chili powder and asafoetida. Switching off the flame earlier ensures that the spice powders don't get burned.
  • Quickly stir and immediately pour the tempering mixture in the dal.
  • Stir the dal and serve hot moong dal with steamed rice or chapatis.
  • The moong dal tadka tastes better as it is and there is no need to garnish or add coriander leaves to it. But if you want you can always garnish with some coriander leaves. For a slight tang you can also squeeze some lemon juice.
  • Pick and rinse the mung lentils first for a few times in water.
  • Then add the lentils in a 3 litre stove-top pressure cooker along with water and turmeric powder. Stir and pressure cook the lentils for 5 to 6 whistles till the dal is soft and mushy.
  • Mash the moong dal with a spoon.Stir in some salt and add water as required to get the desired consistency. Keep the dal to simmer on a low flame.
  • Heat oil along with the butter on a low heat. Crackle the cumin seeds first.
  • Add onions and fry till light brown.Now add the ginger, garlic, green chilies & dry red chili. Sauté for half a minute.
  • Add the tomatoes and sauté till the tomatoes soften.Add all the red chili powder, garam masala powder, turmeric powder, asafoetida, kasuri methi and coriander leaves.
  • Stir and continue to sauté till oil starts to leave the sides of the masala. Continue to sauté for 1 to 2 minutes more after oil has started to leave the sides.
  • Add this mixture to the simmering dal. Stir and simmer the dal for 2 to 3 minutes or more till the flavors have well blended in the dal and till you get the desired consistency.
  • If you prefer you can add a few drops of lemon juice to the dal. Serve Moong Dal Fry garnished with coriander leaves with steamed rice, cumin rice or even chapati.

Nutrition Facts : Calories 185 kcal, Carbohydrate 22 g, Protein 7 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 134 mg, Fiber 5 g, Sugar 3 g, UnsaturatedFat 3 g, ServingSize 1 serving

MOONG DAL RECIPE



Moong Dal Recipe image

Moong dal is a simple, delicious & healthy Indian lentil side made with skinned mung lentils & spices. This recipe will give you a very flavorful dish that you can serve with plain rice, roti or with any flat breads. Instructions for instant pot and stove top included.

Provided by Swasthi

Categories     Side

Time 30m

Number Of Ingredients 21

½ cup moong dal ((yellow mung lentils))
¼ cup onions ((1 small onion fine chopped))
½ cup tomatoes ((1 large tomato, deseeded & chopped))
1 tablespoon oil (or ghee)
½ teaspoon cumin seeds
1 teaspoon ginger ((peeled & fine chopped))
1 green chili ((slit or chopped, deseeded if required))
4 to 5 curry leaves ((or 1 bay leaf))
⅛ teaspoon turmeric
¼ teaspoon Kashmiri red chilli powder
½ teaspoon garam masala
1¾ to 2 cups water
1 teaspoon kasuri methi ( (dried fenugreek leaves, optional))
1 tablespoon ghee (or oil or butter)
2 to 3 garlic cloves (crushed )
1 dried red chilli
¼ teaspoon mustard seeds ((optional))
½ teaspoon cumin seeds
6 to 8 curry leaves ((optional))
⅛ teaspoon hing ((asafoetida, optional))
¼ teaspoon red chilli powder

Steps:

  • Add moong dal to a bowl and rinse it well and drain the water. Repeat rinsing a few times until the water runs clear. Let soak until you prepare the rest.
  • Chop onions, tomatoes, green chilies and ginger.

Nutrition Facts : Calories 230 kcal, Carbohydrate 25 g, Protein 9 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 13 mg, Sodium 69 mg, Fiber 12 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 7 g, ServingSize 1 serving

MOONG DAL RECIPE | MOONG DAL TADKA



Moong Dal Recipe | Moong Dal Tadka image

Moong Dal Tadka is a simple Indian dish made from yellow moong lentils cooked with a tempering made of onion, tomato and spices.

Provided by VegeCravings

Categories     Main Course

Time 30m

Number Of Ingredients 20

3/4 Cup Yellow Moong Dal (skinned & split green gram)
3 Cups Water
1/2 Teaspoon Turmeric Powder (Haldi)
1/2 Teaspoon Salt
1 Medium Sized Onion
2 Tomatoes
1-2 Green Chillies
3-4 Cloves Garlic
1 Teaspoon Ginger Paste
8-10 Curry Leaves (Kadi Patta)
1/4 Cup Coriander Leaves
1 Teaspoon Rai (Black Mustard Seeds)
1 Teaspoon Jeera (Cumin Seeds)
1/4 Teaspoon Heeng (Asafoetida)
1/2 Teaspoon Haldi (Turmeric Powder)
1/2 Teaspoon Red Chilli Powder
1/2 Teaspoon Coriander Powder (Dhania)
1/4 Teaspoon Garam Masala
1/4 Teaspoon Salt, or to taste
1 Tablespoon Oil

Steps:

  • Wash the yellow moong dal and add it to a pressure cooker.
  • Add water along with salt & haldi (turmeric powder).
  • Pressure cook the dal till you get one whistle, around 10 minutes. Let the steam come out, then open the pressure cooker. Set the cooked dal aside.
  • Heat oil in a kadai or pan and add rai (black mustard seeds). When the mustard seeds start to splutter, add jeera (cumin seeds) and heeng (asafoetida).
  • When the cumin seeds start to crackle, add ginger paste, minced garlic, curry leaves and chopped green chillies. Stir for a few seconds.
  • Add finely chopped onion. Fry for 2-3 minutes.
  • Then add haldi (turmeric powder), red chilli powder, coriander powder, garam masala and salt. Mix and cook for 3-4 minutes till the onions turn golden brown.
  • Add chopped tomatoes to the pan.
  • Cook for 4-5 minutes till the tomatoes become soft.
  • Add the cooked dal to the pan.
  • Stir to mix the dal with the tempering.
  • Add around 1/2 cup of water to adjust the consistency and bring the mixture to a boil.
  • Then add some chopped coriander leaves. Optionally you can also add some lemon juice.
  • Mix the coriander leaves with the dal.
  • Moong Dal Tadka is ready. Serve it hot with rice or any Indian bread like roti or puri.

Nutrition Facts : Calories 105 kcal, Carbohydrate 16 g, Protein 6 g, Fat 2 g, ServingSize 1 serving

MOONG DAL



Moong Dal image

I actually learned this in the kitchen of this lovely Indian woman! Serve hot in soup bowls, or over rice.

Provided by Pyromommy

Categories     World Cuisine Recipes     Asian     Indian

Time 1h15m

Yield 6

Number Of Ingredients 14

2 ½ cups moong dal (split husked mung beans)
2 ½ cups water
1 ½ teaspoons salt
½ teaspoon grated fresh ginger root
1 teaspoon diced jalapeno chile pepper
½ cup diced tomatoes
3 teaspoons lemon juice
½ teaspoon ground turmeric
2 teaspoons vegetable oil
1 teaspoon cumin seed
½ dried red chile pepper
1 pinch Asafoetida
2 cloves garlic, finely chopped
¼ cup chopped fresh cilantro

Steps:

  • Rinse the dal, checking for any debris; add to saucepan with 2 1/2 cups water. Allow to soak for 30 minutes.
  • Bring dal, water, and salt to a boil. Reduce heat to medium-low and cook until beans are very tender and mixture has thickened, 15 to 20 minutes. Add more water, if necessary, to prevent drying out. Stir in ginger, jalapeno pepper, tomato, lemon juice, and turmeric.
  • Heat oil in a small saucepan and add cumin seed and red chile pepper. When pepper is heated, add Asafoetida powder and garlic. Stir mixture into split peas and add cilantro; mix well.

Nutrition Facts : Calories 329.9 calories, Carbohydrate 57.1 g, Fat 3 g, Fiber 14.5 g, Protein 21.1 g, SaturatedFat 0.6 g, Sodium 667.3 mg, Sugar 5.8 g

MOONG DAL



Moong Dal image

Provided by Craig Claiborne

Categories     side dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

1 cup dried moong beans (hulled and split yellow mung beans)
1/2 cup corn, peanut or vegetable oil
1/8 teaspoon asafetida
1 small fresh hot green chili, about 2 inches long, finely chopped
2 tablespoons finely minced garlic
1/2 teaspoon turmeric
1 teaspoon ground hot red pepper or cayenne
2 teaspoons ground coriander
2 teaspoons salt, if desired
1 cup coarsely chopped, loosely packed fresh coriander leaves

Steps:

  • Put beans in a bowl and add water to cover to a depth of about 2 inches above the beans. Let soak overnight. Drain.
  • Heat oil in saucepan and add asafetida. Cook about 3 seconds and add drained beans and 1 cup water.
  • Put green chili and garlic into a mortar and crush to a paste with pestle. Add this to beans. Sprinkle with turmeric, hot pepper, ground coriander and salt, and stir to blend. Bring to boil, cover and cook 20 minutes. If necessary to prevent dryness, add 1/4 cup water.
  • Add chopped coriander. Cover and cook 5 minutes more.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 13 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 118 milligrams, Sugar 2 grams, TransFat 0 grams

INDIAN KALE AND MOONG DAL



Indian Kale and Moong Dal image

Indian kale and moong dal for veggie lovers.

Provided by VegFoodlover

Categories     World Cuisine Recipes     Asian     Indian     Side Dishes

Time 55m

Yield 4

Number Of Ingredients 8

½ cup dried moong dal
1 tablespoon olive oil
½ tablespoon ground turmeric
¼ tablespoon cumin seeds
3 cups chopped kale
1 pinch chili powder
salt to taste
¼ cup water

Steps:

  • Soak moong dal in water for 30 minutes. Drain.
  • Heat oil in a large pan over medium-low heat. Add turmeric and cumin seeds; cook until seeds start crackling. Add kale and soaked dal, followed by chili powder and salt. Pour in 1/4 cup water; bring to a boil. Reduce heat back to medium-low and cover the pan. Cook, mixing every 5 minutes, until desired tenderness is reached, 10 to 20 minutes total.

Nutrition Facts : Calories 130.5 calories, Carbohydrate 17.4 g, Fat 4 g, Fiber 8.1 g, Protein 7.1 g, SaturatedFat 0.6 g, Sodium 53.4 mg, Sugar 0.5 g

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DAL PALAK (SPINACH DAL) - SPICE UP THE CURRY
2022-05-06 8) Mix well and cook for 30-40 seconds. 9) Add chopped spinach leaves. 10) Mix and cook for 1-2 minutes or until spinach is wilted. Do not overcook the spinach otherwise it loses its color. 11) Add cooked dal, remaining salt and some more water to make a dal consistency. Mix well and let it simmer for 4-5 minutes.
From spiceupthecurry.com
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DRY MOONG DAL RECIPE (EASY AND DELICIOUS) | INDIAN AMBROSIA
2021-09-18 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).
From indianambrosia.com
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MOONG DAL VADA RECIPE | MOONG DAL PAKODA | MUNG DAL VADA ...
2019-02-10 Instructions. firstly, in a large bowl soak 1 cup moong dal for 4 hours. drain off the water and blend to smooth paste adding ¼ cup water. transfer the prepared moong dal batter into bowl. add in 3 tbsp rice flour for crispy vada. add more rice flour if required to get thick batter. also add 2 green chilli, 1 inch ginger, 2 tbsp onion, 2 tbsp ...
From hebbarskitchen.com
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MOONG DAL RECIPE (STEP BY STEP) - WHISKAFFAIR
2021-04-28 Instructions. Wash the dal with water 2-3 times until the water runs clear. Add the washed dal in the Instant pot along with 3 cups of water, ½ teaspoon turmeric powder, and salt to taste and stir gently. Close the lid of the pot and set the valve to the sealing position.
From whiskaffair.com
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MOONG DAL RECIPE | MOONG DAL TADKA - VEGECRAVINGS
2020-01-18 Moong Dal Tadka is a simple Indian dish made from yellow moong lentils cooked with a tempering made of onion, tomato and spices.. Moong dal is a simple yet comforting, easily digestible and healthy dish. In fact, the same lentil is many times also used to make khichidi, which is considered to be one of the most nutritious and easily digestible dishes.
From syearn.com
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MOONG DAL RECIPE (INSTANT POT) - SPICE UP THE CURRY
2022-03-22 Add tomatoes and mix. Cook for 3-4 minutes or until tomatoes starts to soften and be mushy. Add salt, turmeric powder, red chili powder and coriander powder. Mix well and saute for a minute. Add rinsed dal and water. Mix, turn off the saute mode. Cover the instant pot with a lid, keep the valve to a sealing position.
From spiceupthecurry.com
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DHABA STYLE MOONG DAL - MY FOOD STORY
2021-05-24 Heat ghee in a pressure cooker and add chopped ginger and onions. Saute for a few minutes till the onions turn translucent. Add tomatoes, turmeric powder, coriander powder, chilli powder and salt and cook for 3-4 minutes till the tomatoes become pulpy and the spices aren’t raw. Traditional Pressure Cooker: Add moong dal and water and pressure ...
From myfoodstory.com
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MOONG DAL - INDIAPHILE
2020-10-11 Be sure to stir constantly or else the ginger will stick. Add the tomatoes and salt. Let cook for 5 minutes until the tomatoes look a bit jammy. Add the moong dal. Stirring constantly, let cook for a few seconds. Add the water. Close the InstantPot lid and turn off saute mode. Cook on high pressure for 7 minutes.
From indiaphile.info
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