Best 8 Moong Dal Recipes

**Moong Dal: A Wholesome and Versatile Dish with Endless Recipe Variations**

Moong dal, also known as yellow lentils or split mung beans, is a culinary treasure that has been enjoyed for centuries in various cuisines worldwide. This versatile legume is praised for its mild flavor, high nutritional value, and diverse culinary applications. From hearty soups and stews to creamy curries and flavorful salads, moong dal shines as a key ingredient in a myriad of delectable dishes.

This comprehensive article delves into the world of moong dal, presenting a collection of enticing recipes that showcase its culinary versatility. Whether you're a seasoned cook or just starting your culinary journey, you'll find a wealth of inspiration and practical guidance within these pages.

From the classic comfort of moong dal tadka, where lentils are simmered in a flavorful tomato-based sauce, to the aromatic delight of moong dal khichdi, a comforting porridge-like dish that combines lentils with rice and aromatic spices, this article offers a culinary tour de force.

For those seeking lighter fare, the refreshing moong dal salad, with its vibrant mix of lentils, crisp vegetables, and tangy dressing, provides a healthy and satisfying option. And for those with a sweet tooth, the indulgent moong dal halwa, a delectable dessert made with lentils, ghee, and sugar, is sure to tantalize your taste buds.

Each recipe is carefully crafted and explained with detailed instructions, ensuring that you can recreate these culinary delights in your own kitchen. So, embark on this culinary adventure, discover the diverse flavors of moong dal, and delight your family and friends with these wholesome and delicious dishes.

Let's cook with our recipes!

MOONG DAL

Moong Dal image

I actually learned this in the kitchen of this lovely Indian woman! Serve hot in soup bowls, or over rice.

Provided by Pyromommy

Categories World Cuisine Recipes Asian Indian

Time 1h15m

Yield 6

Number Of Ingredients 14

Ingredients

2 ½ cups moong dal (split husked mung beans)
2 ½ cups water
1 ½ teaspoons salt
½ teaspoon grated fresh ginger root
1 teaspoon diced jalapeno chile pepper
½ cup diced tomatoes
3 teaspoons lemon juice
½ teaspoon ground turmeric
2 teaspoons vegetable oil
1 teaspoon cumin seed
½ dried red chile pepper
1 pinch Asafoetida
2 cloves garlic, finely chopped
¼ cup chopped fresh cilantro

Steps:

Rinse the dal, checking for any debris; add to saucepan with 2 1/2 cups water. Allow to soak for 30 minutes.
Bring dal, water, and salt to a boil. Reduce heat to medium-low and cook until beans are very tender and mixture has thickened, 15 to 20 minutes. Add more water, if necessary, to prevent drying out. Stir in ginger, jalapeno pepper, tomato, lemon juice, and turmeric.
Heat oil in a small saucepan and add cumin seed and red chile pepper. When pepper is heated, add Asafoetida powder and garlic. Stir mixture into split peas and add cilantro; mix well.

Nutrition Facts : Calories 329.9 calories, Carbohydrate 57.1 g, Fat 3 g, Fiber 14.5 g, Protein 21.1 g, SaturatedFat 0.6 g, Sodium 667.3 mg, Sugar 5.8 g

EASY INSTANT POT® GREEN MOONG DAL

Easy Instant Pot® Green Moong Dal image

This delicious and traditional vegan lentil curry soup is hearty, high in protein, and very simple to make in your Instant Pot®.

Provided by Fioa

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 onion, diced
½ tablespoon minced garlic
½ tablespoon ground ginger
1 teaspoon cumin
1 cup moong dal (split husked mung beans)
3 cups water
1 teaspoon coriander
1 teaspoon salt
1 teaspoon garam masala
½ teaspoon cayenne pepper
1 pinch ground turmeric
1 tablespoon lemon juice
1 tablespoon chopped cilantro

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil; add onions, garlic, ginger, and cumin. Cook until tender, about 2 minutes. Combine moong dal lentils, water, coriander, salt, garam masala, cayenne pepper, and turmeric in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Stir in lemon juice and cilantro.

Nutrition Facts : Calories 206.7 calories, Carbohydrate 32.5 g, Fat 4.9 g, Fiber 8.4 g, Protein 10.9 g, SaturatedFat 0.5 g, Sodium 596.2 mg, Sugar 2.4 g

BUTTERY MOONG DAL WITH GARLIC AND CUMIN

Buttery Moong Dal With Garlic and Cumin image

This a basic mung bean dal, meant to be a simple everyday Indian meal with rice and chapati, or a side dish as part of a larger meal. The wonderful buttery flavor is obtained from the technique called tarka, which means spices sizzled in ghee, added to the pot at the end of the cooking process. Whirl the dal in a blender for a velvet-smooth texture. You could serve it as is, with the texture of a thick vegetable purée, or thin it with a little water and serve it as a soup. Other legumes such as red lentils or yellow split peas may be used instead.

Provided by David Tanis

Categories dinner, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 cup moong dal (split mung beans), soaked 2 hours in cold water, drained and rinsed
1/2 teaspoon turmeric
1 teaspoon salt
3 tablespoons ghee, clarified butter or vegetable oil
1/2 teaspoon cumin
1 green chile, slit lengthwise
4 garlic cloves, minced
1 large shallot, diced
Garam masala or red chile powder (optional)
Plain basmati rice, freshly cooked, for serving (optional)

Steps:

Put dal, turmeric and salt in a large soup pot, add 7 cups water and bring to a gentle boil, stirring.
Turn heat very low and cover pot with lid slightly ajar. Check pot and stir frequently, as the dal has a tendency to boil over in the beginning. Skim off and discard any foam that rises. Cook for about 45 minutes, until quite soft. Taste and adjust salt. For a smooth, velvety consistency, purée dal in a blender, then return to pot. If you prefer some texture, just beat with a whisk for a minute or two. (If dal is very thick, thin with a little water.)
Make the tarka: Heat ghee in a small skillet over medium-high heat. Add cumin, chile and garlic and cook until cumin is fragrant and garlic is lightly colored, about 1 minute. Add shallot and continue cooking until shallot is softened, about 1 minute more. Pour contents of skillet into pot and stir into the dal.
Transfer to a serving bowl or individual soup bowls. Sprinkle with a pinch of garam masala or red chile powder and/or serve with basmati rice, if desired. Dal may be made in advance, refrigerated and reheated (it will solidify when chilled and need thinning). Cool to room temperature before refrigerating. It will keep 2 to 3 days.

Nutrition Facts : @context http, Calories 55, UnsaturatedFat 2 grams, Carbohydrate 3 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 121 milligrams, Sugar 1 gram, TransFat 0 grams

MOONG DAL WITH SPINACH

Moong Dal with Spinach image

This is a comforting everyday dal. My kids love this dal mixed with cooked plain rice and ghee. Spinach adds texture, fiber, and essential nutrients.

Provided by SUSMITA

Categories World Cuisine Recipes Asian Indian

Time 40m

Yield 4

Number Of Ingredients 15

Ingredients

4 cups water
1 cup split yellow lentils (moong dal)
1 bunch fresh spinach, shredded
2 green chile peppers, halved lengthwise
1 (1 inch) piece fresh ginger, grated
1 teaspoon ground turmeric
salt to taste
1 tablespoon vegetable oil
1 tablespoon ghee (clarified butter)
6 fresh curry leaves
2 dried red chile peppers, broken into thirds
1 teaspoon cumin seeds
1 teaspoon mustard seed
1 pinch asafoetida powder
½ teaspoon ground red pepper

Steps:

Combine the water, lentils, spinach, green chile peppers, ginger, turmeric, and salt in a large pot over medium-high heat; bring to a boil and cook until the lentils are tender and the water is absorbed, about 20 minutes.
Heat the oil and ghee together in small skillet; fry the curry leaves, red chile peppers, cumin seeds, mustard seed, and asafoetida powder in the mixture until the seeds begin to splutter. Stir the mixture into the lentil mixture. Sprinkle the ground red pepper over the mixture and cook another 5 minutes. Serve hot.

Nutrition Facts : Calories 270.2 calories, Carbohydrate 36 g, Cholesterol 8.2 mg, Fat 8 g, Fiber 17.3 g, Protein 16 g, SaturatedFat 2.7 g, Sodium 80.4 mg, Sugar 2.6 g

VEGETARIAN PALAK MOONG DAL

Vegetarian Palak Moong Dal image

Indian dal is a classic, soup-like vegetarian comfort food with rich and spicy flavors from cayenne, cumin, and turmeric. This recipe uses small yellow lentils called moon dal.

Provided by marwamp

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 2h25m

Yield 6

Number Of Ingredients 13

Ingredients

1 ½ cups yellow lentils (moong dal)
13 cups water
1 tablespoon ground coriander
1 tablespoon minced fresh ginger root
2 teaspoons ground turmeric
½ teaspoon ghee
2 ½ teaspoons salt
1 dash red pepper flakes, or to taste
2 tablespoons ghee
3 cups chopped spinach
2 teaspoons cumin seed
1 teaspoon cayenne pepper
1 tablespoon lemon juice, or to taste

Steps:

Rinse dal in a colander until water runs clear. Add to a large pot with water and bring to a full boil, about 5 minutes. Skim off any foam that forms, reduce heat, and add coriander, ginger, turmeric, and ghee. Boil gently for 2 hours.
Season soup with salt and red pepper flakes. Remove from heat and puree using a stick blender. Add spinach and return to a gentle boil over low heat.
Meanwhile, heat ghee in a small saucepan over high heat. Add cumin seeds and fry until brown, about 30 seconds. Turn off heat and immediately add cayenne pepper. Pour fried spices into the soup, cover, and let soak for about 5 minutes. Add lemon juice, stir, and serve.

Nutrition Facts : Calories 242.8 calories, Carbohydrate 34.1 g, Cholesterol 11.8 mg, Fat 5.8 g, Fiber 17.7 g, Protein 15.5 g, SaturatedFat 3 g, Sodium 1052.3 mg, Sugar 1.5 g

INDIAN KALE AND MOONG DAL

Indian Kale and Moong Dal image

Indian kale and moong dal for veggie lovers.

Provided by VegFoodlover

Categories World Cuisine Recipes Asian Indian Side Dishes

Time 55m

Yield 4

Number Of Ingredients 8

Ingredients

½ cup dried moong dal
1 tablespoon olive oil
½ tablespoon ground turmeric
¼ tablespoon cumin seeds
3 cups chopped kale
1 pinch chili powder
salt to taste
¼ cup water

Steps:

Soak moong dal in water for 30 minutes. Drain.
Heat oil in a large pan over medium-low heat. Add turmeric and cumin seeds; cook until seeds start crackling. Add kale and soaked dal, followed by chili powder and salt. Pour in 1/4 cup water; bring to a boil. Reduce heat back to medium-low and cover the pan. Cook, mixing every 5 minutes, until desired tenderness is reached, 10 to 20 minutes total.

Nutrition Facts : Calories 130.5 calories, Carbohydrate 17.4 g, Fat 4 g, Fiber 8.1 g, Protein 7.1 g, SaturatedFat 0.6 g, Sodium 53.4 mg, Sugar 0.5 g

SPICY MOONG DAL WAFFLES!

Spicy Moong Dal Waffles! image

LOW CAL!!!My mom just made this recipe & i made the mustard dip.. it tasted great with the dip!it isn't very crispy..but it tastes wonderful!You can have it with coriander or mint chutney too!We do not hav a waffle maker so we used our Sandwich toaster.Recipe is from Tarla Dalal's 'Low Calorie Healthy cooking'

Provided by sUpRiYa

Categories Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup mung dal, with skin
2 -3 chopped green chilies
2 tablespoons chopped fenugreek leaves (methi)
2 teaspoons gram flour (besan)
1 pinch asafoetida powder
1/4 teaspoon bicarbonate of soda
2 pinches sugar (optional)
2 teaspoons oil
salt

Steps:

Soak the moong dal in water for 3 to 4 hours.
Then wash it well Blend the soaked dal in a blender with the green chillies and a little water.
Add the fenugreek leaves,gram flour,asafoetida,soda bi-carb,sugar,oil,salt and mix well.
Pour a little batter at a time in a waffle iron or sandwich toaster and bake until crisp.
Repeat with the remaining batter.
If you are using the sandwich toaster spread a little oil on the toaster before pouring the mixture.
Serve hot with mustard dip or green chutney.

VERY TASTY YELLOW MOONG DAL (YELLOW LENTILS) AND RICE KHICHDI

Very Tasty Yellow Moong Dal (yellow lentils) and Rice Khichdi image

This is one of my MOST FAVOURITE dishes. Khichdi=Rice and Lentil mixture. This is what I have been eating since y'day(this is given when one has loose motions). Also, this makes very good food for the pigeons and crows! Try feeding it to them(minus the yogurt), i.e., just the plain khichdi after allowing it to cool down, O my, they'll bless you. I have just shared mine with them and you have to come here to my place to watch how happily the crows and pigoens have feasted on this:) In India, this recipe is made every year on the eighth day of the festival of Durga Ashtami. We make it here in Oman as well, in our home, every year for Ashtami and serve it with traditional Potato curry and yogurt, mmmmmmmm:) Little children love this recipe and most mom's often feed this to their children to ensure they have a good balance of proteins(which comes from the yellow lentils) and carbohydrates(which comes from the rice). I really love this recipe:)

Provided by Charishma_Ramchanda

Categories Lunch/Snacks

Time 50m

Yield 16 serving(s)

Number Of Ingredients 6

Ingredients

1 cup yellow lentils, washed,soaked in clean fresh water and drained (yellow moong dal)
3 cups white basmati rice, washed,soaked in water and drained
8 cups water
2 teaspoons salt
2 teaspoons cumin seeds
2 teaspoons oil

Steps:

Heat oil in a skillet.
Add cumin seeds.
Allow to splutter.
Fold in yellow lentils and rice.
Stir in salt and water.
Bring to a boil.
Lower flame, partially cover and cook till the water has evaporated and rice is cooked.
Serve hot.
This can be served all by itself, though, the actual combination is this khichdi with plain yogurt.

Tips:

Soak the moong dal: Soaking the moong dal for at least 30 minutes helps to reduce the cooking time and makes the dal more digestible.
Use a pressure cooker: A pressure cooker is the quickest and easiest way to cook moong dal. It takes about 15-20 minutes to cook the dal in a pressure cooker, compared to 30-40 minutes in a regular pot.
Add vegetables: Vegetables like tomatoes, onions, carrots, and spinach are great additions to moong dal. They add flavor, color, and nutrients to the dish.
Season the dal: Moong dal can be seasoned with a variety of spices, such as cumin, coriander, turmeric, and red chili powder. You can also add ginger, garlic, and green chilies for extra flavor.
Serve with rice or roti: Moong dal is typically served with rice or roti. It can also be served with naan, paratha, or poori.

Conclusion:

Moong dal is a healthy, delicious, and versatile dish that can be enjoyed by people of all ages. It is a good source of protein, fiber, and vitamins and minerals. Moong dal can be cooked in a variety of ways, and it can be served with a variety of accompaniments. Whether you are looking for a quick and easy weeknight meal or a hearty and satisfying dish to serve at a special occasion, moong dal is a great option.