Authentic Moong Dal Recipe – South Indian Style with Green Chilies

Last Updated on 2 months by Neha Deshmukh

Authentic Moong Dal Recipe – South Indian Style with Green Chilies

Introduction

There’s just something so comforting about a warm bowl of dal, isn’t there? This Moong Dal recipe is a staple in my family, and it always reminds me of my grandmother’s kitchen. It’s a South Indian classic – simple, flavorful, and incredibly satisfying. I first made this on my own when I moved away from home, and it instantly brought back a little piece of that comfort. It’s perfect with idlis, dosas, or a simple plate of rice. Let’s get cooking!

Why You’ll Love This Recipe

This Moong Dal recipe is quick, easy, and packed with flavor. It’s a wonderfully healthy and protein-rich meal that comes together in under 30 minutes. Plus, the vibrant tempering with mustard seeds and curry leaves is just chef’s kiss! It’s a fantastic weeknight dinner option, and it’s sure to become a family favorite.

Ingredients

Here’s what you’ll need to make this delicious Moong Dal:

• ¼ cup Moong Dal (Yellow Split Mung Bean) – about 60g
• 2 Onions, chopped
• 3 Tomatoes, chopped
• 4-5 Green Chillies, slit
• 1 sprig Curry Leaves
• ½ teaspoon Mustard Seeds
• 1 teaspoon Urad Dal (Split Black Gram)
• ¼ teaspoon Turmeric Powder – about 1g
• 1 tablespoon Oil – about 15ml
• 1 tablespoon Coriander Leaves, chopped
• 1 cup Water (for pressure cooking) – about 240ml
• 2 cups Water (for the dal) – about 480ml
• 1 tbsp Idli Batter (optional)

Ingredient Notes

Let’s talk ingredients! A few little tips I’ve picked up over the years:

• Moong Dal: Types and Benefits – I prefer the split yellow moong dal (pesal) for this recipe as it cooks quickly and has a lovely texture. Moong dal is incredibly nutritious, being a great source of protein and easy to digest.
• The Significance of Curry Leaves in South Indian Cuisine – Don’t skip the curry leaves! They add such a unique and fragrant flavor. Fresh curry leaves are best, but you can find them frozen in many Indian grocery stores.
• Green Chilies: Varieties and Heat Levels – I use regular green chilies, but you can adjust the quantity based on your spice preference. Serrano peppers or Thai green chilies will give you a bigger kick!
• Urad Dal: A Key Tempering Ingredient – Urad dal adds a nutty flavor to the tempering. Make sure to roast it nicely – it should be golden brown, but not burnt.

Regional Variations in South Indian Moong Dal Recipes

Moong dal is prepared differently across South India. In Tamil Nadu, it’s often thinner and more watery. In Karnataka, you might find it cooked with coconut milk. And in Kerala, it’s sometimes spiced with black pepper and coconut oil. This recipe leans towards a more general South Indian style, but feel free to adapt it to your liking!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the moong dal thoroughly. Then, add it to a pressure cooker with 1 cup of water. Pressure cook for 2-3 whistles. Don’t overcook it – we want it to hold its shape a little.
2. While the dal is cooking, heat the oil in a kadai (or a deep pan). Add the mustard seeds and let them splutter.
3. Once the mustard seeds pop, add the urad dal and roast until golden brown.
4. Now, add the curry leaves and green chilies. Fry for a few seconds until fragrant.
5. Add the chopped onions and sauté until translucent. Then, add the chopped tomatoes, salt, and turmeric powder. Cook for 2-3 minutes until the tomatoes soften.
6. Pour in 2 cups of water and bring to a rolling boil.
7. Gently mix in the cooked moong dal. Simmer for about 4 minutes, allowing the flavors to meld.
8. (Optional) If you want a slightly thicker consistency, stir in 1 tablespoon of idli batter. Boil once more.
9. Finally, garnish with fresh coriander leaves. Serve hot!

Expert Tips

Here are a few tips to help you make the perfect Moong Dal:

• Achieving the Perfect Consistency – Adjust the amount of water to achieve your desired consistency. For a thicker dal, use less water. For a thinner dal, use more.
• Tempering Techniques for Maximum Flavor – The tempering is key! Make sure the oil is hot before adding the mustard seeds. This ensures they splutter nicely.
• Adjusting Spice Levels – Feel free to adjust the number of green chilies to suit your spice preference. You can also add a pinch of red chili powder for extra heat.
• Using Fresh vs. Dried Ingredients – Fresh curry leaves and green chilies are always best, but dried ingredients can be used in a pinch.

Variations

Let’s get creative!

• Vegan Moong Dal – This recipe is naturally vegan!
• Gluten-Free Moong Dal – This recipe is also naturally gluten-free.
• Spice Level Adjustments (Mild, Medium, Hot) – Reduce or omit green chilies for mild, use 4-5 for medium, and add a pinch of chili powder for hot.
• Festival Adaptations (Pongal, Makar Sankranti) – During Pongal or Makar Sankranti, you can add a little bit of ghee and black pepper to this dal for a festive touch.
• Adding Vegetables (Spinach, Carrots) – My friend loves adding a handful of chopped spinach or grated carrots to the dal for extra nutrients.

Serving Suggestions

This Moong Dal is incredibly versatile!

• Traditional Accompaniments (Idli, Dosa, Rice) – It’s traditionally served with idlis, dosas, or a simple bowl of steamed rice.
• Pairing with South Indian Pickles and Chutneys – A dollop of coconut chutney or a spicy mango pickle complements the dal beautifully.
• Serving as Part of a Larger Meal – Serve it as part of a South Indian thali (platter) with various curries, rice, and breads.

Storage Instructions

• Storing Leftover Moong Dal – Leftover moong dal can be stored in an airtight container in the refrigerator for up to 3 days.
• Freezing Moong Dal for Later Use – You can also freeze moong dal for up to 2 months. Thaw it overnight in the refrigerator before reheating.

FAQs

Got questions? I’ve got answers!

• What is the best type of dal to use for this recipe? Split yellow moong dal (pesal) is the best choice for its quick cooking time and mild flavor.
• Can I make this Moong Dal recipe in an Instant Pot? Absolutely! Use the pressure cook function for about 8-10 minutes, followed by a natural pressure release.
• How can I adjust the thickness of the dal? Add more water for a thinner consistency, or simmer for longer to thicken it.
• What is the purpose of adding idli batter (optional)? Idli batter adds a lovely texture and slight tang to the dal.
• Can I substitute ghee for oil in the tempering? Yes, ghee adds a richer flavor, but oil works just fine too!
• What are some good alternatives to green chilies if I prefer a milder flavor? You can use a pinch of red chili powder or omit the chilies altogether.