Moong Dal

Preparation & Cooking Time: 45 minutes
Servings : 2 people


1 cup of Moong Dal / Whole Green Gram (available at most Indian stores)
Salt to Taste
1 tablespoon Vegetable Oil / Clarified Butter / Ghee
1 teaspoon of Mustard seeds
1 teaspoon of Cumin Seeds / Jeera
1 teaspoon of Ginger paste
1/2 a teaspoon of Garam Masala
1/2 a teaspoon of Black Peppercorn powder
1/2 a teaspoon of Red Chilli powder
1/2 a teaspoon of Turmeric / Haldi
1/2 a teaspoon of Asafoetida
1 teaspoon of Coriander / Cilantro powder
1 tablespoon of chopped Coriander / Cilantro leaves
2 Green Chillies, chopped


Wash the dal / green gram thoroughly. Add 1 & 1/2 cups of water and 1/2 a teaspoon of turmeric / haldi. Pressure cook the dal / green gram for 3 whistles. A rice cooker can also do the job, in case you don't have a pressure cooker. Let the dal / green gram cool down for a while, once it's done. The dal / green gram should be soft when done. Heat a saucepot / deep dish to medium heat. Add the vegetable oil / clarified butter or ghee depending on your choice. Then add the asafoetida, mustard seeds, cumin seeds, chopped green chillies and stir fry for a minute or so till the mustard seeds stops to splutter. Add the ginger paste, red chilli powder, coriander / cilantro powder, garam masala powder and saute for a minute. Add the cooked dal / green gram along with the remaining water from the cooker to the saucepot. Mix well. Add another cup of water and bring it to a boil. Sprinkle some black peppercorn powder. Once done, add salt to taste. Add a tablespoon of butter / ghee. Garnish with coriander / cilantro leaves and serve hot with roti / naan / chapathis or with steaming rice.