Green Moong Dal Recipe- Authentic Indian Lentil Curry with Spices

Last Updated on 4 months by Neha Deshmukh

Green Moong Dal Recipe – Authentic Indian Lentil Curry with Spices

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavorful Green Moong Dal. This isn’t just any dal; it’s the kind my grandmother used to make, filling the house with the most incredible aroma. It’s a simple dish, but packed with goodness and perfect for a cozy weeknight meal. Let’s get cooking!

Why You’ll Love This Recipe

This Green Moong Dal is more than just a meal; it’s a hug in a bowl. It’s incredibly nutritious, easy to digest, and bursting with authentic Indian flavors. Plus, it’s surprisingly quick to make, especially if you have a pressure cooker. You’ll love how the simple spices come together to create something truly special.

Ingredients

Here’s what you’ll need to create this delicious dal:

• 1 cup green moong dal (sabut moong dal) – about 200g
• 3 cups water – 720ml
• 3 tablespoons oil (olive or vegetable oil) – 45ml
• 1 medium cinnamon stick (dalchini) – about 7cm
• 3 cloves (laung)
• 1 teaspoon cumin seeds (jeera) – 5g
• 1 teaspoon mustard seeds (rai) – 5g
• 4 dried red chillies
• 6 curry leaves
• 2 slit green chillies
• 2 garlic cloves (lehsun)
• 1 teaspoon ginger garlic paste – 5g
• 1 medium onion, sliced or chopped
• 1 tomato, chopped
• Salt to taste
• 1 tsp red chilli powder – 5g
• 0.25 teaspoon turmeric powder (haldi) – 1.25g
• 0.5 teaspoon cumin powder (jeera powder) – 2.5g
• 0.5 teaspoon coriander powder – 2.5g
• 0.5 teaspoon garam masala powder – 2.5g
• 0.25 teaspoon black pepper powder – 1.25g
• 1 cup water – 240ml
• 1 teaspoon crushed kasoori methi – 5g
• 2 tablespoons chopped coriander leaves – 10g

Ingredient Notes

Let’s talk about a few key ingredients to make sure your dal turns out just right!

Green Moong Dal (Sabut Moong Dal) – Benefits & Selection: This is the star of the show! Sabut moong dal is known for being light and easy to digest, making it a great choice for everyday meals. Look for a vibrant green color and avoid any dal that looks old or discolored.

Spice Blend – Exploring the Aromatics (Cinnamon, Cloves, Cumin, Mustard Seeds): These spices aren’t just about flavor; they add warmth and depth. Don’t be shy with them! The combination of cinnamon, cloves, cumin, and mustard seeds creates that classic Indian aroma.

Oil Choice – Olive Oil vs. Vegetable Oil: Traditionally, vegetable oil is used, but I often use olive oil for a slightly healthier twist. Both work beautifully – it really comes down to personal preference.

Kasoori Methi – The Secret Ingredient & Its Regional Significance: Oh, kasoori methi! This dried fenugreek leaf is essential for that authentic flavor. It adds a slightly bitter, smoky note that elevates the dal. It’s widely used in North Indian cuisine, and my family always insists on it. You can find it at most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the green moong dal thoroughly under cold water. Then, add it to your pressure cooker with 3 cups of water. Pressure cook for 6-7 whistles. Once the pressure releases naturally, set the dal aside.
2. Now, let’s make the tadka (tempering)! Heat the oil in a pan over medium heat. Add the cinnamon stick, cloves, cumin seeds, and mustard seeds. Sauté until the seeds start to splutter – this is where the magic happens!
3. Add the dried red chillies, curry leaves, slit green chillies, and garlic cloves. Cook for about 30 seconds, until fragrant.
4. Add the sliced onion and sauté until it turns translucent. Then, mix in the ginger-garlic paste and cook for another minute, until aromatic.
5. Stir in the chopped tomato and all the dry spices – turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala powder, and black pepper powder. Cook until the oil starts to separate from the mixture. This usually takes about 5-7 minutes.
6. Pour in 1 cup of water and mix well. Add the cooked dal and crushed kasoori methi. Simmer, covered, for about 10 minutes, allowing the flavors to meld together.
7. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

Here are a few tricks I’ve learned over the years to make this dal even better:

Achieving the Perfect Dal Consistency: If your dal is too thick, add a little more hot water. If it’s too thin, simmer it uncovered for a few extra minutes.

Tempering (Tadka) Techniques for Maximum Flavor: Don’t rush the tempering! Allowing the spices to bloom in the hot oil is key to unlocking their full flavor.

Preventing Dal from Sticking to the Bottom of the Pan: Stir frequently, especially during the simmering stage. A non-stick pan also helps!

Variations

Want to switch things up? Here are a few ideas:

Vegan Green Moong Dal: This recipe is naturally vegan! Just ensure your oil is plant-based.

Spice Level Adjustment – Mild, Medium, Spicy: Adjust the amount of red chilli powder and green chillies to your liking. I usually go for medium, but my husband prefers it spicier!

Instant Pot Green Moong Dal Adaptation: You can easily adapt this recipe for the Instant Pot. Cook the dal on high pressure for 10-12 minutes, followed by a natural pressure release.

Festival Adaptations – Serving during specific Indian festivals: During festivals like Makar Sankranti, this dal is often served with a side of til laddoo (sesame seed sweets).

Serving Suggestions

This dal is incredibly versatile!

Best Accompaniments – Roti, Steamed Rice, Jeera Rice: It pairs perfectly with warm roti, fluffy steamed rice, or fragrant jeera rice (cumin rice).

Side Dish Pairings – Raita, Salad, Pickles: A cooling raita (yogurt dip), a fresh salad, and some tangy pickles complete the meal.

Storage Instructions

Storing Leftover Dal – Refrigerator & Freezer Guidelines: Leftover dal can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it for up to 2 months.

Reheating Instructions – Maintaining Flavor & Texture: Reheat the dal gently on the stovetop or in the microwave. Add a splash of water if it’s too thick.

FAQs

Let’s answer some common questions:

What is the difference between Moong Dal and Masoor Dal? Moong dal (green gram) and masoor dal (red lentils) are different types of lentils. Moong dal has a slightly nutty flavor and takes a bit longer to cook, while masoor dal cooks much faster and has a more earthy taste.

Can I use a different type of oil for the tempering? Absolutely! You can use any neutral-flavored oil, like canola or sunflower oil.

How can I make this dal thicker or thinner? As mentioned earlier, add more water to thin it out, or simmer uncovered to thicken it.

What if I don’t have a pressure cooker? Can I cook the dal in a pot? Yes, you can! Just soak the dal for at least 30 minutes before cooking. Then, simmer it in a pot with plenty of water for about 45-60 minutes, or until it’s tender.

Can I add vegetables to this dal? Definitely! Spinach, carrots, or even cauliflower work well. Add them along with the tomatoes.

What is Kasoori Methi and where can I find it? Kasoori methi is dried fenugreek leaves. You can find it at most Indian grocery stores or online.