Moong Dal Magic: The Easiest Recipe You’ll Ever Make

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Get ready for the simplest moong dal recipe you’ll ever find! Whether you’re a kitchen pro or just starting out, this guide makes cooking delicious dal incredibly easy. We’ll show you how to get that perfect flavour with minimal effort, even if you’re short on time. Skip complicated steps and discover the secrets to a comforting, healthy meal that’s ready in a flash. Don’t miss out – dive into the full article to master this essential dish and impress everyone!

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Ingredients:
  • 3 tbsp Skinned Moong Dal (split green gram) – soaked for 10-15 minutes
  • Oil
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • Curry leaves
  • A Pinch of Hing / Asafetida
  • 1 Onion Chopped
  • Paste: 7 Garlic Cloves, 1/2 Inch Ginger, 2 Green Chilli (Less Spicy)
  • 1/4 tsp Turmeric Powder
  • 1 Tomato Chopped
  • 1 Small Carrot (Peeled & Chopped)
  • 1/2 tsp Black pepper powder
  • 1 tsp Red chilli powder
  • 1/2 tsp Rasam masala powder
  • 1/2 tsp Cumin seeds powder
  • 1/2 tsp Coriander seeds powder
  • Salt – to taste
  • Coriander leaves (with tender stems) – a little
  • Warm water – 1.5 glasses (using a specific glass size shown in video)
  • Tamarind pulp water – from 2 small pieces of tamarind, to taste
  • Jaggery – a small piece

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Instructions:
  1. Soak the skinned moong dal for 10-15 minutes. If you don’t have time, you can wash it thoroughly and use it directly.
  2. Heat oil in a pressure cooker.
  3. Once the oil is hot, add mustard seeds.
  4. Then add cumin seeds and curry leaves.
  5. Add a pinch of asafoetida powder.
  6. Add the chopped onion and saute until lightly browned on medium heat.
  7. Add the crushed ginger, garlic, and green chillies. Saute for about a minute until the raw smell disappears.
  8. Add a pinch of turmeric powder.
  9. Add the chopped tomato and saute well.
  10. Turn the heat to low and add the chopped carrots. Mix well.
  11. Add the soaked moong dal and mix everything well. Saute for a bit in the masala on low heat.
  12. Add black pepper powder, red chilli powder, rasam masala, cumin powder, coriander powder, and salt. Mix well and saute the spices on medium heat.
  13. Add chopped coriander leaves with their tender stems. Mix well.
  14. Add warm water and mix.
  15. Add tamarind pulp water according to your preferred sourness.
  16. Add a small piece of jaggery.
  17. Close the cooker lid and pressure cook for 4 whistles. You can cook for an extra whistle or two if you want it very soft.
  18. Once the pressure releases naturally, open the cooker.
  19. The dal should be well-cooked. You can mash it slightly with a whisk if you prefer a smoother consistency.
  20. Serve hot with rice, bhakri, or chapati.

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Moong Dal Magic: The Easiest Recipe You’ll Ever Make

Shubham Nimbalkar
Discover Moong Dal Magic! Our super-easy recipe gets you a delicious, comforting dal in no time. Perfect for quick, healthy meals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 3 tbsp Skinned Moong Dal (split green gram) – soaked for 10-15 minutes
  • Oil
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • Curry leaves
  • A Pinch of Hing / Asafetida
  • 1 Onion Chopped
  • Paste: 7 Garlic Cloves, 1/2 Inch Ginger, 2 Green Chilli (Less Spicy)
  • 1/4 tsp Turmeric Powder
  • 1 Tomato Chopped
  • 1 Small Carrot Peeled & Chopped
  • 1/2 tsp Black pepper powder
  • 1 tsp Red chilli powder
  • 1/2 tsp Rasam masala powder
  • 1/2 tsp Cumin seeds powder
  • 1/2 tsp Coriander seeds powder
  • Salt – to taste
  • Coriander leaves with tender stems – a little
  • Warm water – 1.5 glasses
  • Tamarind pulp water – from 2 small pieces of tamarind, to taste
  • Jaggery – a small piece

Instructions
 

  • Soak the skinned moong dal for 10-15 minutes. If you don’t have time, you can wash it thoroughly and use it directly.
  • Heat oil in a pressure cooker.
  • Once the oil is hot, add mustard seeds.
  • Then add cumin seeds and curry leaves.
  • Add a pinch of asafoetida powder.
  • Add the chopped onion and saute until lightly browned on medium heat.
  • Add the crushed ginger, garlic, and green chillies. Saute for about a minute until the raw smell disappears.
  • Add a pinch of turmeric powder.
  • Add the chopped tomato and saute well.
  • Turn the heat to low and add the chopped carrots. Mix well.
  • Add the soaked moong dal and mix everything well. Saute for a bit in the masala on low heat.
  • Add black pepper powder, red chilli powder, rasam masala, cumin powder, coriander powder, and salt. Mix well and saute the spices on medium heat.
  • Add chopped coriander leaves with their tender stems. Mix well.
  • Add warm water and mix.
  • Add tamarind pulp water according to your preferred sourness.
  • Add a small piece of jaggery.
  • Close the cooker lid and pressure cook for 4 whistles. You can cook for an extra whistle or two if you want it very soft.
  • Once the pressure releases naturally, open the cooker.
  • The dal should be well-cooked. You can mash it slightly with a whisk if you prefer a smoother consistency.
  • Serve hot with rice, bhakri, or chapati.

Video

Keyword indian cuisine

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