Best Moong Dal Recipes

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Moong Dal Shopping Tips

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Moong Dal Cooking Tips

Toasting whole spices before using them intensifies their aroma and flavor.

Moong Dal Tadka Recipe – Yellow Dal

Dal, Dahl, Dhal or Daal? Moong dal, mung dal, mung dhal or moong dhal?

There is no general agreement about the right way of spelling dal&hellip Dahl? Or dhal? Or daal? Moong or mung?

The best explanation for these different ways of spelling I found is that &ldquoHindi is a phonetic language, meaning it&rsquos spoken the way it&rsquos written and when you translate it to English, that could be left to a tiny bit of interpretation.&rdquo (Indian as Apple Pie)

Dal, for instance, is the Indian term for dried, split pulses, like lentils, peas, or beans. But not only. It is also the term used when speaking about a dish made with lentils.

Everyday Moong Dal

A pulse- or legume-based simmer that’s somewhere between a soup and a porridge, dal is a staple of Indian cuisine made here with split yellow lentils (or moong/mung beans). It’s a major source of protein and, when served with rice (or bread) and yogurt, a formula that dates to ancient times and can be seen, in multiple iterations, on Indian tables worldwide. It’s the sort of soothing, bolstering basic you can crank out — and will want to eat — every day.

This recipe is from Week 2 of Voraciously's Essential Cookbooks newsletter series. For more recipes like this one, sign up here. It appears as published by Jaffrey in "At Home With Madhur Jaffrey," with minor edits for clarity.

Where to Buy: Asafetida is available at Indian markets, specialty spice stores and online.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Recipe of moong dal cheela video

You can watch the moong chilla recipe in the below kitchen gyaan Youtube video.

Ghee brand used in the preparation of the recipe

Below is the brand of ghee I have used in the preparation of moong dal chilla for weight loss. If you use packet ghee, I would recommend using the below brand for better taste and experience. You can check the latest price of the ghee online below.

Suggested weight loss articles for you to read

Barkha’s Moong Dal

Image: pouring tadka into moong Dal. Recipe by Barkha Cardoz. Photo by Ethan Frisch.

From Barkha Cardoz:

“This is an easy dal recipe that we cook and serve with white basmati rice and fried fish for dinner during the meat-free Fridays of Lent.

It’s best eaten in a bowl, poured over a piece of crusty bread so that it completely soaks the bread. Top with onion tossed with some salt and chili powder, and a squeeze of lemon juice.”

TOTAL COOKING TIME: Around 4 hours, depending on how long you soak the dal


1 cup yellow moong dal (or equal parts moong and tur dal)

1 tsp fresh ginger, grated

1 green chili pepper, split

1/4 tsp asafoetida / hing powder

1-2 Tbsp fresh lemon juice (optional)

Wash and soak the dal for a few hours.

In a pressure cooker or a covered pan set on low heat, combine the dal with 2-3 cups of water, ginger, green chili pepper, and turmeric. Cook until the lentils are soft to the touch. (If cooking in a pan, don’t completely cover and skim off the froth as they cook.)

With a hand-held or standing blender, blend the lentils into a smooth puree. Return to the pot or a fresh pan set on low heat. Salt to taste.

In a second small pot or pan on set medium-low heat, melt the ghee. Add the cumin seeds. Once they start jumping, add the asafoetida / hing powder and the whole dry red chilis. Cook for 1-2 minutes. Add the chili powder and Garam Masala. Stir, and cook another 1-2 minutes.

Pour this tadka over the cooked dal. Cover with a lid, and cook for 5-7 minutes, stirring if needed so it doesn’t catch at the bottom.

Stir the lemon juice into the dal and serve over white rice. Alternatively, pour the dal over crusty bread placed in the bottom of a bowl and finish with a squeeze of fresh lemon juice.

Moong Dal Idli Recipe | No Rice Protein-Rich Idli Recipe

Idli is one of the healthiest dish we can proudly say aloud. Rice, urad dal are soaked, ground to thick batter and the batter then fermented for 8-12 hours. After fermenting, the batter is poured into idli plates and steam cooked to get healthy and tasty idli‘. Fermentation process is the main secret for getting soft and puffy idli’. There are lots of instant version of Idli we can make like Rava Idli, Javvarasi Idli, Oats Idli where we don’t ferment the batter but instead we add Eno Salt / Baking Soda which makes the idli fluffy and soft.

This Moong Dal Idli is a no-rice, Protein-rich Idli variety. Out of all lentils Moong Dal is rich in protein and is very healthy for even babies. Dal is soaked, ground to thick batter and enhanced with tempering, veggies and eno salt. The batter is then poured into Idli plates and steam cooked for 15 mins to get soft and puffy Moong Dal Idli. I have used the yellow split moong dal but we can also use whole or split green moong.

90 Best Diabetic Breakfast Recipes That Are Healthy & Nutritious

Many diabetics struggle everyday to keep their blood sugar in control. They ponder about what they should eat and what they should not eat so that their blood sugar levels do not spike. Many believe that if you eat less or skip a meal it will help with controlling their diabetes. This is the biggest misconception and if you are a diabetic you should never skip a meal especially your breakfast.

Breakfast being the most important meal of the day, it should be nutritious, healthy and contain protein, fat, vitamins and minerals along with the right complex carbs to give you the right start. So here we have a list of healthy and satisfying Diabetic Friendly Breakfast Recipes which will help keep you fit.

What should you eat if you are a diabetic? A diabetic should try and eat food which have a low glycemic index (GI). Glycemic Index is a measure that ranks carbohydrates and food that contain carbs according to their effect on blood Glucose levels. Carbohydrates with low-GI are more slowly digested, absorbed and metabolized by our body which in turn helps the blood sugar level rises slower. It also lowers the risk of heart diseases and type 2 diabetes.

Some Indian food which have a low glycemic Index are bajra, broken wheat, ragi, jowar, barley, oats, wheat, buckwheat, soybean, brown rice, lentils, chickpeas, kidney beans, fruits and vegetables high in fiber like carrots, broccoli, zucchini ,mushrooms, cauliflower, green peas, tomatoes, and green leafy vegetables like methi, drumstick leaves. So include these in your food to maintain your diabetes. Replace unhealthy or starchy ingredients in a recipe and include high fiber non starchy ingredients instead.

Some other simple ways in which you can maintain a diabetic friendly diet is by broil, bake or stir-fry your food. Avoid fried food, processed food and sugars. Consume most of the daily fats moderately from raw nuts, olive oil, fish oils, canola oil, flax seeds, whole milk and avocados instead of other trans-fat foods.

Our Diabetic Breakfast Recipes help you plan your meal and make cooking easier so that you eat healthy meals which are filling as well as tasty.

1.Diabetic Friendly Porridge and Kanji Recipes

Ragi and finger millets are rich in dietary fiber, calcium, and essential amino acids. Being rich in fiber it keeps the cravings at bay and keeping blood sugar in control. Ragi Kanji Recipe, Jowar and Vegetable Porridge Recipe and Jolada Ganji Recipe are quick to make and you can whip these dishes up in no time. You can even have these in between meals to satisfy your hunger pangs.

Recipe Summary

  • 1 ½ cups yellow lentils (moong dal)
  • 13 cups water
  • 1 tablespoon ground coriander
  • 1 tablespoon minced fresh ginger root
  • 2 teaspoons ground turmeric
  • ½ teaspoon ghee
  • 2 ½ teaspoons salt
  • 1 dash red pepper flakes, or to taste (Optional)
  • 2 tablespoons ghee
  • 3 cups chopped spinach
  • 2 teaspoons cumin seed
  • 1 teaspoon cayenne pepper
  • 1 tablespoon lemon juice, or to taste

Rinse dal in a colander until water runs clear. Add to a large pot with water and bring to a full boil, about 5 minutes. Skim off any foam that forms, reduce heat, and add coriander, ginger, turmeric, and ghee. Boil gently for 2 hours.

Season soup with salt and red pepper flakes. Remove from heat and puree using a stick blender. Add spinach and return to a gentle boil over low heat.

Meanwhile, heat ghee in a small saucepan over high heat. Add cumin seeds and fry until brown, about 30 seconds. Turn off heat and immediately add cayenne pepper. Pour fried spices into the soup, cover, and let soak for about 5 minutes. Add lemon juice, stir, and serve.

The tempering or tadka is such an important part of infusing flavours into a dish! Lots of garlic toasted in desi ghee with some chillies, cumin seeds, and curry leaves add SO MUCH FLAVOUR to this dal.

Note: Make sure to fry the garlic till golden brown first and then add the remaining ingredients. Garlic takes longer to fry, and the other aromatics will burn if you add them too early. Plus, slowly frying the garlic will infuse the oil or ghee with more flavour. So when hot tadka mixes with the dal, the flavours are brilliant.

How to make Snake Gourd and Moong Dal curry step by step

  1. Wash the moong dal. Peel the snake gour and cut the snake gourd vertically into 2 pieces and discard the inner seeds. Slice the snake gourd into thin half-rounds. Place the moong dal, sliced snake gourd, crushed ginger and sliced garlic in a pressure cooker.
  2. Add turmeric powder and salt.
  3. Pressure cook with 1 1/4 cups water for 2 whistles and remove from heat.
  4. Heat oil in a pan and add mustard seeds and asafoetida. When the mustard seeds pop, add the cumin seeds and dry red chillies. Once cumin seeds change color, add the slit green chilli and cooked moong dal-snake gourd.
  5. Bring the dal to a boil and let it cook for 3-4 minutes on medium-low flame and remove from heat. Garnish with chopped coriander or cilantro leaves. Snake gourd moong dal curry is ready to be served.

Moong dal lentils are much quicker to cook than beans—and even regular lentils—when cooking from scratch since they're so tiny, and, as an added benefit, lentils are ridiculously cheap (you can usually buy them in the bulk foods section) and are a great source of protein for vegetarians and vegans. Yellow lentil dal isn't quite a full meal on its own, but it can be a light dinner when paired with steamed white rice (or another whole grain, if you prefer). You can store the leftovers in individual serving-sized containers to take into the office to heat up for lunch, paired with a small green salad instead of rice.

Worried about fat? Omit the oil and heat the onion and spices in a non-stick pan with a touch of water instead to make this recipe virtually fat-free and reduced in calories too.

This recipe is vegetarian, vegan, and gluten-free (check your ingredients to be 100% sure, particularly the vegetable broth and spices).