Moong Dal Recipe

Dal or lentils are very common part of the South Asian cuisine. In India and Pakistan daal is part of every day meal and is prepared using several different recipes. There are many different kind lentils are commonly used in the Indian subcontinent which include Masoor dal, Green dal, Chana dal, Arhar dal, Toor dal, Rajma dal, Urad dal, and many more. Moong Dal is probably the most popular dal recipe in India and Pakistan. It is easy to make, healthy and very nutritious recipe. Tadka (baghar) is most important thing in dal recipes, because all the spices and flavors are added to the dal recipe during the tadka. Common Tadka ingredients are cumin, garlic chopped cloves, cilantro, dried red chilies and garam masala. Moong dal is best serve hot with rice or chapati and mint or any other chutney.


     2 cup dried yellow split peas (Moong dal)
     1 cup chopped tomatoes
     1 small size finely sliced onion
     1 tsp red chili powder
     1/2 tsp coriander powder
     1/2 tsp turmeric powder
     5 black pepper
     3 cloves
     2 cardamon
     1 bay leaves
     4 curry leaves
     1 tsp garam masala powder
     2 tbsp lemon juice
     2 garlic cloves thinly sliced
     1/2 tsp garlic paste
     1/2 tsp cumin
     2 dried red chili pepper
     2 tbsp fresh chopped coriander leaves
     2 fresh green chilies
     Salt to taste
     3 tbsp pure ghee (Desi Ghee)
     1 tbsp vegetable oil


Wash and soak dal for 30-35 minutes. Heat split Moong Dal and water with red chili powder, coriander powder, turmeric powder, garlic paste, Until boiling. Cook for 10 -12 minutes on a low flame.

Now add tomatoes, green chopped chilies and cook until dal is tender and thickened. Add more water if necessary, to prevent drying out . To the cooked split add bay leaves, lemon juice, salt and garam masala powder and mix well.

Heat oil in a small pan, add thinly sliced onion and fry till golden brown, Now add this fry onion with oil pour in dal.

Heat pure ghee (Desi Ghee) another pan, Add cumin seeds, cloves, black pepper, cardamon, curry leaves, dried red chilies, garlic chopped cloves, and saute for 2-3 minutes on a very low flame.

Now this tadka (Baghar) pour on Moong dal. Delicious moong dal is ready to serve.

Garnish by fresh chopped coriander leaves and serve hot with rice, chapati and mint chutney.


  1. it also doesnt say how much water to use

  2. I came across your blog while looking for some moong dal recipes and liked a lot. How amazing! I will keep an eye on your post.

  3. It looks delicious. i will try it.

  4. cooked this tonight and it was very good! I guessed how much water to put in- approx 4 cups.

  5. Gorgeous moong dal! It’s a perfect color for an outing this weekend! Love it!! I have learn this item to cook while I was studying in the best hotel management college in Kolkata

  6. Thanks for sharing this information,
    Gorgeous moong dal! Love this recipe!! I have learn this item to cook while I was studying in the Hotel management courses in kolkata

  7. Thanks for sharing this information, I really appreciate your cooking skills. Thank You! I love this dish so much. I have learned this dish to prepare when I was studying in the hotel management institute in Kolkata



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