Last Updated on 2 months by Neha Deshmukh

Moong Dal & Cucumber Recipe – Authentic Indian Side Dish

Introduction

Oh, this Moong Dal & Cucumber dish! It’s one of those recipes that just feels like home. I first made this when I was craving something light, refreshing, and packed with flavor – and it’s been a staple ever since. It’s incredibly quick to put together, making it perfect for a busy weeknight or a warm weekend lunch. Plus, it’s a wonderful way to enjoy the simple goodness of fresh ingredients. Let’s dive in, shall we?

Why You’ll Love This Recipe

This isn’t just another side dish; it’s a little burst of sunshine in every bite! It’s healthy, flavorful, and comes together in under 20 minutes. Seriously! It’s a fantastic way to add some extra veggies to your meal, and the combination of textures – the soft dal, the crunchy cucumber, and the fragrant coconut – is just divine. It’s also super versatile; you can enjoy it with rice, roti, or even just on its own as a light snack.

Ingredients

Here’s what you’ll need to create this delightful dish:

• 1/2 cup moong dal (split yellow variety) – about 100g
• 1/2 cup grated cucumber – about 75g
• 1/4 cup grated coconut – about 30g
• To taste fresh lemon juice – about 1-2 tbsp
• As needed salt
• 1 tsp oil
• 3/4 tsp mustard seeds
• 2 slit green chillies
• A pinch hing (asafoetida)
• Few curry leaves

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Moong Dal Varieties & Selection

I prefer the split yellow moong dal (also called pesal) for this recipe. It cooks quickly and has a lovely, mild flavor. Make sure your dal is fresh – older dal can take longer to cook and might not have the same vibrant taste.

Cucumber Types for Best Results

English cucumbers (the long, thin ones wrapped in plastic) are great because they have fewer seeds and a thinner skin. But any cucumber will work! Just be sure to squeeze out the excess water after grating, otherwise your dish might become too watery.

The Importance of Fresh Coconut

Freshly grated coconut truly elevates this dish. The flavor is so much brighter and more fragrant than pre-shredded coconut. If you can, definitely go the extra mile and grate your own!

Hing (Asafoetida): A Flavorful Secret

Don’t skip the hing! It adds a wonderful savory depth that you won’t get from anything else. It has a pungent smell in its raw form, but it transforms into something magical when heated in oil.

Regional Variations in Tempering (Mustard Seeds & Curry Leaves)

The tempering – that little sizzle of spices in oil – is key to the flavor of this dish. While mustard seeds and curry leaves are classic, some families add a tiny bit of cumin seeds or even a dried red chili for extra heat. Feel free to experiment and find what you like best!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the moong dal a good wash and soak it in water for about 30 minutes. This helps it cook faster and become nice and soft. Then, drain it well.
2. While the dal is soaking, grate your cucumber. Sprinkle it with a little salt and let it sit for 15 minutes. This draws out excess moisture. After 15 minutes, give it a good squeeze to remove as much water as possible.
3. Grate your coconut – fresh is best!
4. Now, heat the oil in a pan over medium heat. Once it’s hot, add the mustard seeds. Wait for them to splutter and pop – that’s when you know they’re ready.
5. Add the hing, slit green chilies, and curry leaves to the pan. Sauté for just a few seconds until fragrant.
6. Add the drained moong dal and sauté for 2-3 seconds. Then, remove the pan from the heat. We don’t want to cook the dal completely at this stage.
7. In a bowl, combine the sautéed dal, grated cucumber, and grated coconut. Add salt and lemon juice to taste. Mix everything well.
8. And that’s it! Your Moong Dal & Cucumber dish is ready to serve.

Expert Tips

A few little things to keep in mind for the perfect result:

Soaking the Moong Dal for Optimal Texture

Don’t skip the soaking! It really does make a difference in the texture of the dal. If you’re short on time, even a 15-minute soak is better than none.

Achieving the Right Cucumber Consistency

Squeezing out the excess water from the cucumber is crucial. Otherwise, your dish will be too watery. I like to use a clean kitchen towel or cheesecloth for this.

Balancing Flavors: Salt & Lemon Juice

Taste as you go! The amount of salt and lemon juice you need will depend on your preference. Start with a little and add more until it tastes just right.

Tempering Techniques for Maximum Aroma

Be careful not to burn the spices during the tempering process. Keep the heat at medium and watch closely. The moment the mustard seeds start to splutter, you’re good to go.

Variations

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

Vegan Adaptation

This recipe is naturally vegan! No changes needed.

Gluten-Free Confirmation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Green Chili Options)

If you’re not a fan of spice, you can reduce the number of green chilies or remove the seeds before slitting them. For extra heat, you can add a pinch of red chili powder.

South Indian Festival Adaptation (Adding Ginger)

My grandmother used to add a tiny bit of grated ginger to the tempering when making this for special occasions. It adds a lovely warmth and fragrance.

Serving Suggestions

This Moong Dal & Cucumber dish is incredibly versatile. Serve it as a side with:

• Steaming hot rice
• Warm roti or paratha
• A simple dal or curry
• Or enjoy it as a light and healthy snack on its own!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The cucumber might release a little more water as it sits, so you might need to add a squeeze of lemon juice before serving.

FAQs

Let’s answer some common questions:

What is the best way to soak the moong dal?

Simply rinse the dal under cold water and then cover it with plenty of fresh water. Let it soak for at least 30 minutes, or up to a few hours.

Can I use store-bought grated coconut instead of fresh?

Yes, you can! But the flavor won’t be quite as vibrant. If using store-bought, look for unsweetened shredded coconut.

What if I don’t have hing (asafoetida)? Is there a substitute?

Hing is unique, but if you absolutely can’t find it, you can try a pinch of garlic powder or onion powder. It won’t be the same, but it will add some savory flavor.

How long does this Moong Dal & Cucumber dish stay fresh?

It’s best enjoyed fresh, but leftovers will keep in the refrigerator for up to 2 days.

Can this be made ahead of time?

You can grate the cucumber and coconut and soak the dal ahead of time. But I recommend assembling the dish just before serving for the best texture and flavor.

Is this dish suitable for a weight-loss diet?

Absolutely! It’s low in calories, high in fiber, and packed with nutrients. It’s a great option for a healthy and satisfying meal.