Welcome to the world of simple, comforting, and healthy home cooking! If you’re looking for a flavorful and nutritious vegetarian dish, you’ve come to the right place. Our easy Chana Moong Dal recipe is a wholesome dry dal dish that’s perfect for a satisfying lunch or dinner. Made with a blend of two popular dals, chana dal (split chickpeas) and moong dal (split yellow lentils), this dish is packed with protein and essential nutrients. We’ve kept the steps simple and the ingredients minimal so that even a beginner cook can whip this up with confidence. So, get ready to enjoy this delightful and healthy Chana Moong Dal sabzi that’s loved by everyone!
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Ingredients List:
- 1/2 Cup of Moong Dal / Split Yellow Lentils (Soaked For 2-3 hrs)
- 4 tbsp Chana Dal / Split Chickpeas (Soaked For 2-3 hrs)
- Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- A Pinch of Hing / Asafetida
- Curry Leaves
- 1 Medium Onion Chopped
- Paste: 7-8 Garlic Cloves, 1 Green Chilli
- 1/4 tsp Turmeric Powder
- 1 Tomato Chopped
- Salt to taste
- 1/2 tsp Red Chilli Powder
- Coriander Leaves
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Step-by-Step Instructions:
- Prepare the dals: Soak the Moong dal and Chana dal in water for 2-3 hours. After soaking, drain the water and grind them together in a chopper or food processor to a coarse texture.
- Heat the oil: In an iron pan, heat ½ a ladle of oil.
- Temper the spices: Once the oil is hot, add the mustard seeds, cumin seeds, curry leaves and a pinch of asafoetida. Let them crackle.
- Saute the onions: Add the chopped onion to the pan and cook until it becomes light golden.
- Add the aromatics: Stir in the crushed garlic and green chilli paste. Saute for about a minute until fragrant.
- Add the spices and vegetables: Now, add the chopped tomato, turmeric powder, and salt. Cook for two minutes. Add red chilli powder and mix well.
- Cook the dal: Add the coarsely ground Chana Moong Dal mixture to the pan. Mix everything well and cook for two minutes.
- Add fresh coriander: Stir in the fresh coriander leaves.
- Simmer the dish: Gather the dal in the centre of the pan, cover, and cook on low heat for 10 minutes, allowing the flavours to meld together. Your healthy Chana Moong Dal Recipe is now ready to serve!
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Cooking Tips for Better Results:
- Don’t over-grind: Ensure the dal mixture is coarse, not a smooth paste. This gives the dry dal a better texture.
- Low and slow: Cooking the dal on a low flame will ensure it cooks evenly and absorbs all the wonderful flavours without sticking to the pan.
- Add greens: For an even healthier and more flavorful version, you can add chopped spinach or fenugreek leaves (methi) while the dish is simmering.
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Variations:
- Vegan Version: This recipe is naturally vegan! Enjoy as is.
- Spicy Version: For extra heat, increase the amount of red chilli powder or add a finely chopped red chilli along with the green chilli.
- Kids-Friendly Version: Skip the green chilli and reduce the red chilli powder to make it mild and perfect for little ones.
Serving Suggestions:
This delicious Chana Moong Dal sabzi pairs perfectly with:
- Roti or Paratha (Indian flatbreads)
- A side of fresh yogurt or raita
- A simple salad with cucumber and onions
- It can be served as a side dish to a larger meal.
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FAQs:
Q1: Is this Chana Moong Dal recipe gluten-free?
Ans: Yes, this Chana Moong Dal recipe is naturally gluten-free.
Q2: Can I use whole dal instead of split?
Ans: This specific recipe uses split dal, which cooks faster. Using whole dal would require a different cooking method.
Q3: What is the benefit of adding asafoetida (hing)?
Ans: Asafoetida adds a unique flavour and is also known to help with digestion, especially when cooking with lentils.
Q4: Can I make a gravy version of this dry dal?
Ans: This recipe is for a dry dal dish, but you can add water and simmer it for a longer time to create a thicker, gravy-like consistency if you prefer.
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Easy Chana Moong Dal Sukhhi Sabzi | Quick & Healthy Dry Dal
Ingredients
- 1/2 Cup of Moong Dal / Split Yellow Lentils Soaked For 2-3 hrs
- 4 tbsp Chana Dal / Split Chickpeas Soaked For 2-3 hrs
- Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- A Pinch of Hing / Asafetida
- Curry Leaves
- 1 Medium Onion Chopped
- Paste: 7-8 Garlic Cloves, 1 Green Chilli
- 1/4 tsp Turmeric Powder
- 1 Tomato Chopped
- Salt to taste
- 1/2 tsp Red Chilli Powder
- Coriander Leaves
Instructions
- Prepare the dals: Soak the Moong dal and Chana dal in water for 2-3 hours. After soaking, drain the water and grind them together in a chopper or food processor to a coarse texture.
- Heat the oil: In an iron pan, heat ½ a ladle of oil.
- Temper the spices: Once the oil is hot, add the mustard seeds, cumin seeds, curry leaves and a pinch of asafoetida. Let them crackle.
- Saute the onions: Add the chopped onion to the pan and cook until it becomes light golden.
- Add the aromatics: Stir in the crushed garlic and green chilli paste. Saute for about a minute until fragrant.
- Add the spices and vegetables: Now, add the chopped tomato, turmeric powder, and salt. Cook for two minutes. Add red chilli powder and mix well.
- Cook the dal: Add the coarsely ground Chana Moong Dal mixture to the pan. Mix everything well and cook for two minutes.
- Add fresh coriander: Stir in the fresh coriander leaves.
- Simmer the dish: Gather the dal in the centre of the pan, cover, and cook on low heat for 10 minutes, allowing the flavours to meld together. Your healthy Chana Moong Dal Recipe is now ready to serve!
