Moong Dal

Moong Dal

54 Reviews 4 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h 30 m
Pyromommy
Recipe by  Pyromommy

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

Directions

  1. Rinse split peas; add to saucepan with 2 1/2 cups water. Allow split peas to soak for 30 minutes.
  2. Heat split peas and water, with salt, until boiling. Reduce heat to medium-low and cook until tender and thickened, 15 to 20 minutes. Add more water, if necessary, to prevent drying out. Stir in ginger, jalapeno pepper, tomato, lemon juice, and turmeric.
  3. 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.

Share It

Reviews (54)

Rate This Recipe
BLANKIN
191

BLANKIN

I'd like to chime in about the aesofetida. It is also labeled "Hing" and you can find it in most ethnic stores. My Indian buddies tell me that lots of Indians won't even have the stuff in the house (It's really kind of overwhelming). I don't particularly like it, so, be warned and go easy on it, it stinks to high heaven. Substituting onion powder (with a little garlic powder thrown in) is a great idea.

Ednicious
180

Ednicious

A great basic dahl recipe. It can also be enhanced with all manner of vegetable matter to round out your diet: diced broccoli, sweet corn kernels, red/green/yellow bell pepper, chopped fennel, plus more. We call it the enthusiastic dahl--because we can put everything we've got into it. Adding garam masala towards the end of cooking increases flavour without heat. Lightly toasting dry chilli powder at the start in oil likewise increases flavour without increasing the heat factor as much as adding it later would. Adding a small can of coconut milk during cooking will enrich the flavour for festive occasions and/or provide much-needed fats for (thinner) vegetarians. The dahl can also be garnished with lime juice and tabasco sauce as well as some chopped cilantro. Chapatti fried in butter makes a nice accompaniment and alternative to the basmati rice or brown rice standard. Hing can be stored in a well sealing jar--such as that used for premium instant coffees. Even if you do not drink coffee, it's a small price to pay for a practical solution to the Hing smell issue. N.B. Hing seems to work well with the flavour of cardamom seeds and makes a killer red lentil dahl.

SHAMMI EDWARDS
74

SHAMMI EDWARDS

Just FYI - If the dried yellow split peas are round, they're "chana dal". Moong dal is smaller and more oval-shaped.

More Reviews

Similar Recipes

Vegetable Masala
(52)

Vegetable Masala

Yellow Dhal - Sweet Potato Soup
(29)

Yellow Dhal - Sweet Potato Soup

Pineapple, Lime, and Ginger Soup
(24)

Pineapple, Lime, and Ginger Soup

Punjabi Sukha Urad Dal
(7)

Punjabi Sukha Urad Dal

Moong Dal with Spinach
(7)

Moong Dal with Spinach

Dal Makhani (Indian Lentils)
(8)

Dal Makhani (Indian Lentils)

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 127 cal
  • 6%
  • Fat
  • 2.4 g
  • 4%
  • Carbs
  • 20.4 g
  • 7%
  • Protein
  • 7.3 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 656 mg
  • 26%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Punjabi Sukha Urad Dal

>

next recipe:

Spinach and Tomato Dal (Indian Lentil Soup)