Moong dal recipe – Restaurant style moong dal fry recipe that I make often during the weekends to go with plain rice, jeera rice, paratha or roti. The taste and flavor of this dal is extra ordinary and is a perfect one to prepare anytime. It goes good even when you have guests for a meal. It can also be prepared as a side dish for a get together or party menu to accompany plain naan or butter naan.
If you have kids or folks at home who do not like moong dal then this is a must try for them as the taste is unique and delicious. This healthy moong dal fry can also be served to toddlers & babies after 10 months, just minus chilies.
Moong dal is one of the most favored dal or lentils in Indian cuisine as they are easily digestible. They are said to balance the tridosha in human body, according to Ayurveda and hence is encouraged to use in the daily diet.
Yellow moong dal is split & dehusked green gram. These are fairly quick to cook and gentle on the stomach.
Find moong dal recipe below
- ½ cup moong dal / skinned split green gram
- 1 ½ cups water to cook dal
- 2 tsp. Ghee or oil
- ½ tsp cumin / jeera
- ¼ to ½ tsp mustard
- 1 broken red chili
- 1 to 2 green chilies chopped
- 1 tsp ginger garlic grated or crushed
- 1 sprig curry leaves / kadi patta (optional)
- 1 small onion chopped
- 1 large tomato
- Pinch of hing / asafotodeia
- 2 generous pinches of turmeric / haldi
- Salt as needed
- ¾ cup water (little more or less)
- 2 generous pinches of garam masala (optional)
- ½ tsp kasuri methi / dry fenugreek leaves crushed
- ¼ to ½ tsp amchur powder / dry mango powder
- coriander leaves handful finely chopped
- Wash and cook dal until soft with 1.5 cups water in a pressure cooker or a pot.
- Add ghee to a hot pan, allow mustard and cumin to crackle. Add chilies, ginger garlic & curry leaves.
- Fry until the raw smell goes off. Fry onions until transparent. Fry tomatoes until soft.
- Add turmeric, salt, if desired garam masala and chilli powder. Saute for a min. Pour water and dal. Stir and cook till it begins to bubble.
- Add kasuri methi and amchur. Stir and switch off.
Step by step photos on how to make moong dal fry
1. Wash ½ cup dal few times until the water runs clear. Cook with 1½ cups water till soft.
2. It can be cooked in a pressure cooker for one to 2 whistles on a medium flame. When the pressure goes off, open the cooker and mash it to smooth if you like.
3. Heat ghee or oil in a pan, saute mustard, cumin and red chilies.
4. When the mustard begin to splutter, add grated ginger garlic and slit or chopped green chili. You can also add curry leaves if you have as it lends a good aroma and is healthy too.
5. When the raw smell of ginger garlic goes off, add a pinch of hing and then chopped onions.
6. When the onions turn lightly pink, add chopped tomatoes. Fry until they turn soft and raw smell disappears.
7. Add turmeric and salt. You can also saute further until tomatoes turn very soft and mushy. You can also add half tsp chili powder and 2 pinches of garam masala if you like.
8. Add ¾ cup water.
9. Add mashed dal. Stir and bring everything to a boil.
10. Add crushed kasuri methi and amchur powder. Kasuri methi can be replaced with coriander leaves, but the flavor turns out different. If you do not have amchur powder, add lemon juice just before serving. Add more salt if needed.
Serve mung dhal fry with plain rice, jeera rice or paratha.