GREEN MOONG DAL MASALA
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From Soak to Serve — 6 Fun Green Moong Cheat Codes
1)Soak moong 4+ hours to cut cooking time and aid digestion.
2) Toss whole spices (cinnamon, cloves, cardamom) in the cooker for subtle aroma and warmth.
3) Temper in ghee with cumin, hing and crushed garlic; fry till fragrant and slightly browned.
4) Sauté onions to golden and cook tomatoes till mushy for a base that sings.
5) Add hot water and simmer 15 minutes so flavors marry; adjust salt at the end.
6) Finish with plenty of coriander and a lemon squeeze to lift the dal.
Step-by-Step Recipe : Ladle, Laugh, Repeat — Step-by-Step Dal Drama
Soaking Time : 4+ Hours Preparation Time : 15 min Cooking Time : 35 min Total Time : 50 min Servings : 3-4
PERSONAL NOTE
This dal feels like a warm hug after a long day — the garlic-ghee tempering always makes my kitchen smell like comfort. The soft green moong soaks up the tomato-garam masala and the final coriander squeeze brightens everything. It’s simple, nourishing and the kind of recipe I turn to when I want something honest, homey and full of flavor without fuss. I hope it brings that small delicious comfort to your table too.
INGREDIENTS
- 1 cup Green Moong Dal (soaked overnight or minimum 4 hours)
- ½ tsp Salt
- A little Turmeric
- 1 inch Cinnamon stick
- 2 Cloves
- 2 Cardamoms
- 4 cups Water
- 4 tbsp Ghee
- 1 tsp Cumin seeds
- ¼ tsp Hing (Asafoetida)
- 2 Dry Red Chillies
- 6 Garlic cloves (crushed)
- 1 Onion (chopped)
- 2 Green Chillies (chopped)
- 1 tbsp Ginger Garlic Paste
- ½ tsp Garam Masala
- ½ tsp Black Pepper Powder
- ¼ tsp Turmeric Powder
- 1 tsp Chilli Powder
- 1 Large Tomato (chopped)
- 1.5 cups Hot Water
- 2 tbsp Oil or Ghee
- Coriander leaves (to garnish)
PREPARATION STEPS
- Add soaked green moong dal to a pressure cooker with 4 cups of water, salt, turmeric, cinnamon stick, cloves, and cardamoms.
- Mix well and cook on low-medium flame for 6 whistles. Once done, keep it aside.
- In a separate pan, heat ghee or oil. Add cumin seeds, hing, and dry red chillies.
- Add crushed garlic and fry until golden brown.
- Add chopped onions and green chillies. Sauté until the onions turn light brown.
- Add ginger garlic paste and mix well. Then add garam masala, black pepper, chilli powder, turmeric, and a little salt.
- Pour a bit of hot water, mix well, and add chopped tomato. Cook until soft and mushy.
- Add the cooked moong dal and mix thoroughly.
- Pour 1.5 cups of hot water and simmer on low-medium heat for about 15 minutes.
- Finally, sprinkle fresh coriander leaves and serve hot with roti or rice.
You can, but soaking 4+ hours makes the dal cook faster, digest easier and gives a fluffier texture. Quick soak (hot water, 1 hour) helps if short on time.
Yes — oil works, but ghee gives a richer aroma and smoother mouthfeel. Use oil for vegan preference; add a teaspoon of butter or nutritional yeast for richness if desired.
Reduce chilli powder and omit green chillies; rely on small black pepper and mild garam masala for warmth. Finish with a dollop of yogurt if needed.
Yes — simmer soaked moong in 4–5 cups water until tender (20–30 mins), then proceed with the masala. Keep an eye on water and stir occasionally.
Refrigerate in an airtight container for 2–3 days. Reheat gently on stove with a splash of water; refresh tempering if flavor has dulled.
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