Moong Dal Recipe (Moong Dal Tadka) (2024)

Home Recipes by Ingredient Moong Dal Recipe (Moong Dal Tadka)

By Manali Singh

4.95 from 40 votes

Mar 20, 2023

Moong Dal is a simple Indian dal made with dhuli moong dal (split petite yellow lentils). Tempered with mustard, cumin seeds, garlic & curry leaves this dal is comforting, vegan and makes a wholesome dish. It can also be easily made gluten free.

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This simple and comforting Moong Dal is one of the simplest Indian dals made with split petite yellow lentils. This wholesome dal has a tadka (tempering) of cumin seeds, mustard seeds, and curry leaves making it flavorful. This dal is vegan, easy to digest and light on your stomach and pairs well with rice, roti or any grain of your choice. You can make this moong dal recipe in 30 minutes using a traditional pressure cooker or Instant Pot.

Moong Dal Recipe (Moong Dal Tadka) (2)

Of all the dals that I grew up eating at home on a regular basis like chana dal, toor dal; moong dal was probably everyone’s least favorite. Most people consider it bland and in fact we used to eat it when we were sick or needed to eat something light. My brothers would always stay away from it. The only way they ate it was in moong dal khichdi and that too with a very sad face!

However I always liked moong dal, for me it was as good as any other dal. All you need is a good tadka (tempering) to add flavors to your moong dal.

Table of contents

  • What is Moong Dal
  • Ingredients Required
  • Why We Love This Moong Dal Recipe
  • Step by Step Instructions- How to Make Moong Dal
  • Serving Suggestions
  • How to Make Moong Dal On Stove Top
  • Expert Tips

What is Moong Dal

Moong Dal is one of the popular lentils that we eat in India on a daily basis. Moong dal in this recipe refers to dhuli moong dal aka split petite yellow lentils which is the most commonly available variety of moong dal. It’s the same dal which we use to make moong dal dosa, moong dal ladoo and more. This particular variety is easy to digest and light on the stomach. We would often eat it when we wanted something light and healthy for dinner. You can find it at any Indian grocery stores or specialty stores where lentils are sold.

There’s also a version of moong dal which is called sabut moong dal aka whole moong dal. It’s also called green moong dal. And there’s also a skinned moong dal which is known as moong dal chilka. My mom used to make khichdi with it.

Ingredients Required

Moong Dal Recipe (Moong Dal Tadka) (3)

Moong dal dhuli (split petite yellow lentils): these are small yellow lentils, if you compare them to toor dal/arhar dal, these lentils are much smaller.

Spices: this dal is mildly spiced with spices like turmeric, red chili powder and some whole spices like mustard seeds, cumin seeds and dried red chilies.

Garlic and curry leaves: these are 2 of my favorite ingredients to flavor my moong dal. They add tons of flavor to the dal. If you are not a garlic fan, you can definitely cut down on the amount of garlic in this recipe.

Why We Love This Moong Dal Recipe

  • is light and easy on your stomach.
  • is vegan and can be made gluten free by skipping the hing.
  • goes well with roti, rice or grain of choice.
  • makes a wholesome and comforting dish.

For this moong dal recipe, I used my Instant Pot to boil the dal. You can use your regular pressure cooker or even a stove-top pan. Moong dal cooks rather quickly so it’s one of those dals which would not take too much time to cook on a stove-top.

Step by Step Instructions- How to Make Moong Dal

1- To your Instant Pot or regular stove top pressure cooker, add the following:

  • 1 cup moong dal, rinsed
  • 3 cups water
  • 1 medium chopped tomato
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon red chili powder and
  • 3/4 teaspoon salt.

Stir to combine. If using an Instant pot, press the pressure cook/manual button and cook for 5 minutes at high pressure. Let the pressure release naturally for 10 minutes and then do a quick pressure release or you can also let the pressure release naturally. If using a traditional pressure cooker, cook for 2 to 3 whistles on high heat. Let the pressure release naturally.

2- Once the pressure is released, open the lid of the cooker and give the dal a stir. Adjust the consistency of dal at this point to your preference. I added 1/2 cup extra water at this point.

3- To make the tadka, heat 1 tablespoon of oil in a small pan on medium heat. Once the oil is hot, add 1/2 teaspoon cumin seeds and 1/2 teaspoon mustard seeds. Let the seeds sizzle, wait until the mustard seeds pop.

4- Then add 1/4 teaspoon hing (asafetida).

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5- Add the 5 to 6 sliced garlic cloves and 2 dried red chilies and sauté for 2 to 3 minutes until the garlic become light brown in color.

6- Then add the curry leaves and sauté for a few seconds.

7- Transfer the tadka to the cooked dal and stir.

8- Add in the juice of half lemon, 1 tablespoon chopped cilantro and mix. Taste test and adjust the salt as needed. Serve hot.

Moong Dal Recipe (Moong Dal Tadka) (5)

Serving Suggestions

Serve this moong dal with basmati rice, jeera rice or quinoa. You can also serve it with roti along with a side of aloo palak or aloo gobi.

How to Make Moong Dal On Stove Top

If you don’t have a pressure cooker and want to make this dal on stove top, first soak the dal for 30 minutes. Then drain the water and add the dal to a pot. Add water, salt, turmeric, red chili powder and chopped tomato. Stir and cook for 20 to 25 minutes on medium heat until the dal is soft and cooked.

Then add the tadka as mentioned in the recipe and simmer for 5 minutes. Serve hot.

Expert Tips

  • Moong dal has this reputation of being bland but all you need is a good tadka to amp up the flavors. For this recipe, I have added a tadka of cumin seeds, mustard seeds, hing, dried red chilies and curry leaves. Here are a few other things that you can add to your tadka- ginger, green chilies, whole spices like cloves, cinnamon, ground spices like coriander powder, garam masala etc.
  • You can make a Moong Dal fry with chopped onions and tomato masala along with ginger garlic paste, all the dry spices and fresh cilantro.
  • Adding ghee makes it more aromatic so use ghee in place of oil to make it more flavorful. But if you wish to keep this dal vegan, then stick to oil.
  • You can make the whole dal in one pot using Instant Pot or stove top pressure cooker. First heat the oil, then add the cumin seeds, mustard seeds, hing, garlic, dried red chilies and curry leaves. Saute until garlic turns light brown. Then add the dal, tomato, turmeric, salt, red chili powder and salt and cook for 4 to 5 minutes at high pressure in your Instant Pot or for 2 whistles at high heat in your traditional pressure cooker. Let the pressure release naturally. Then add the cilantro and lemon juice at the end and serve.
  • The consistency of the dal can be adjusted according to preference. If you like a thicker dal, add less water and vice versa.
Moong Dal Recipe (Moong Dal Tadka) (6)

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This post has been updated from the recipe archives, first published in 2014.

Moong Dal Tadka

4.95 from 40 votes

By Manali Singh

Prep: 10 minutes mins

Cook: 25 minutes mins

Total: 35 minutes mins

Moong Dal Recipe (Moong Dal Tadka) (7)

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Moong Dal is a simple Indian dal made with dhuli moong dal (split petite yellow lentils). Tempered with mustard, cumin seeds, garlic & curry leaves this dal is comforting, vegan and makes a wholesome dish. It can also be easily made gluten free.

Ingredients

  • 1 cup moong dal dhuli 200 grams, also known as split petite yellow lentils
  • 3 cups water 24 oz
  • 1 medium tomato chopped
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon red chili powder or to taste
  • 3/4 teaspoon salt or adjust to taste

Tempering/Tadka

  • 1 tablespoon oil 15 ml, or you can also use ghee
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon hing asafoetida
  • 5-6 large garlic cloves sliced
  • 1-2 dried red chilies
  • 6-7 curry leaves
  • half lemon juice of
  • chopped cilantro

Instructions

  • Add the rinsed moong dal along with 3 cups water, tomato, turmeric powder, red chili powder and salt to a pressure cooker or Instant Pot and stir to combine.

  • Press the high pressure or manual button and cook on high pressure for 5 minutes if using an Instant Pot. Let the pressure release naturally for 10 minutes and then do a quick pressure release.

    If using a traditional pressure cooker, cook for 2 to 3 whistles on high heat. Let the pressure release naturally.

  • Once the pressure is released, open the lid give the dal a stir. Adjust the consistency of dal at this point to your preference. I added 1/2 cup extra water at this point.

  • Make the tadka/tempering by heating 1 tablespoon of oil (or you can use ghee) in a small pan on medium heat. Once hot, add cumin seeds and mustard seeds and let them splutter. Then add hing and stir.

  • Add the garlic and dried red chilies and sauté for 2 to 3 minutes until garlic become light brown in color. Add the curry leaves and stir.

  • Transfer the tadka to the dal and mix well. Finish by adding lemon juice and cilantro. Serve moong dal over rice or grain of choice for a hearty meal.

Video

Notes

  • To make this recipe gluten free, skip the hing (asafoetida) or use a gluten-free hing.
  • You can use ghee or oil to add more flavor and aroma to the dal.

Nutrition

Calories: 227kcal, Carbohydrates: 34g, Protein: 13g, Fat: 4g, Sodium: 143mg, Potassium: 87mg, Fiber: 5g, Sugar: 1g, Vitamin A: 485IU, Vitamin C: 35.4mg, Calcium: 42mg, Iron: 2.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course

Cuisine: Indian

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Categorized as: Indian Main Course Vegetarian Recipes, , North Indian, Vegan

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Hi, I’m Manali!

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Moong Dal Recipe (Moong Dal Tadka) (2024)

FAQs

What is the difference between dal Fry and dal Tadka? ›

What is the difference between dal fry and dal tadka? Dal fry is when you add cooked dal to the sautéed/ fried masala & simmered for a short time. Dal tadka is when you pour tadka (tempering) over cooked spiced dal & no further cooking is done.

Does moong dal need to be soaked? ›

Cooking in pot: You can follow the same recipe and cook the lentils in a pot. Soaking: You may soak the mung dal for at least 30 mins before cooking to cut down the cook time, especially if cooking in a pot.

What are the three types of moong dal? ›

There are three types of moong dal - Yellow, Split Green Moong, and Whole Green Moong Dal. It is one of the most easily cooked dals. You can just soak it for 5 minutes and put in the pressure cooker for cooking.

What is the difference between mung dal and moong dal? ›

Moong dal is the split version of whole mung beans also known as green gram (with or without skin). Yellow mung dal or yellow lentils is without skin and split green moong dal is with the skin.

Why do we put tadka in dal? ›

What makes dal tadka especially flavorful is the base of aromatics, tomatoes, and spices, followed by the final tadka – a method for tempering spices, where the fat carries the aromas of the spices and transforms the dal. Think of it like an extra layer of flavor.

Which dal is most delicious? ›

Masoor Dal (Red Lentils): Cooks quickly and has a slightly sweet and nutty flavor. Toor Dal (Split Pigeon Peas): Has a mild, nutty flavor and is commonly used in South Indian cuisine. Moong Dal (Split Yellow Lentils): Has a mild and slightly sweet flavor. It is often used in soups and stews.

What are the side effects of soaked moong dal? ›

Some more serious side effects include dizziness, diarrhoea , and nausea as well. Beans can cause body sensitivity and for many people moong beans can also lead to breathlessness , and itching on the skin, Too much dietary fibre in moong dal can also cause stomach problems and poor absorption of nutrients.

Does boiling moong dal reduce protein? ›

100grams of raw moong dal has 24 grams of protein. When you soak it in water for sprouts half a cup becomes one cup by soaking water but protien intake remains same. If you cook it, it's protien remains same as the amount you used raw to cook it.

Which dal does not need soaking? ›

Toor dal or yellow pigeon peas are a must-have in Western and Southern India. Rich in protein and folic acid, they're typically sold split and skinned. Like chana dal, toor dal can go from store to table rather quickly, as they do not require soaking. These make for a good pairing with amazing rice dishes.

Does moong dal cause gas? ›

Moong dal is generally well-tolerated, but in some cases, it can still contribute to flatulence. It is advisable to cook moong dal thoroughly to enhance its digestibility. For better digestion, Bansal recommended eating moong dal khichdi with a glass of buttermilk.

Which is better chana dal or moong dal? ›

Chana dal has the highest fat and lowest protein content compared to other pulses like masoor, moong, toor, and urad dal. You can choose the dal that meets your dietary macro needs to find the best one that is suited to you.

Which dal has the highest protein? ›

Moong Dal (Green Gram): Moong dal is one of the highest protein dals, containing approximately 24 grams of protein per 100 grams when cooked. 2. Masoor Dal (Red Lentils): Masoor dal provides about 25 grams of protein per 100 grams when cooked. It's also quick to cook.

Is masoor dal better than moong dal? ›

Masoor dal also has some health benefits but that's also true that it increases the uric acid level which is a reason to restrict its use in the diet plan. Moong dal is a weight watcher type of a dal. This sort of dal has insignificant calories and is rich in potassium and Iron.

Are mung beans healthier than chickpeas? ›

Mung beans and chickpeas (also called garbanzo beans) are both legumes. As such, they have similar nutritional content and benefits. Compared to mung beans, chickpeas are slightly higher in calories, sugar, protein and carbs.

Which is the most popular dal in India? ›

While preferences may vary regionally, some of the most widely consumed dals across India include toor dal (pigeon pea) and moong dal (split yellow lentils) due to their versatility in cooking and nutritional benefits.

What is the difference between Dahl and Tarka Dahl? ›

In reality, Tarka signifies that the dhal has been tempered with a mixture of crisp fried garlic, onion and chilli towards the end of cooking, a process which adds a total flavour bomb to the lentils.

What is dal fry made of? ›

Dal Fry is a delicious and popular Indian lentil recipe that is made with tuvar dal (pigeon pea lentils), onions, tomatoes and spices. Relish this flavorful, mildly-spiced, creamy lentil dish with roti, naan or your favorite steamed rice.

What is the difference between dhal and tarka dal? ›

In Hindi, the word 'Dal' means 'lentils' and Tadka means 'tempering'. So Dal Tadka means lentils finished with a tempering, at the end. Also known as Tarka daal, this is immensely popular in the Indian restaurants.

What dal is Dal Tadka made of? ›

Tuvar dal – Generally dal tadka is made with tuvar dal or arhar dal also known as split pigeon pea lentils. In this post, I have shared the dal recipe made with tuvar dal. Moong dal – Even moong lentils can be used to make the recipe. At times I make this recipe both with tuvar dal and moong dal.

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