Best Moong Dal Recipes

MOONG DAL

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.

EASY INSTANT POT® GREEN MOONG DAL

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.

BUTTERY MOONG DAL WITH GARLIC AND CUMIN

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.

EASY MOONG DAL (MASHED YELLOW SPLIT PEAS)

Steps:

• In large pan boil the split peas in plenty of water for about 30 minutes until tender. If the water starts evaporating too quickly, add more as needed. By the end of the cooking time, the split peas should have the dry consistency of mashed potatoes, the majority of the lentils will have lost their shape and most of the water will have evaporated.
• Remove pot from range, drain the water from the lentils and stir in salt. Cover and set aside.
• Chop onion, and combine with the jalapeno, turmeric and curry powder.
• Heat the oil or ghee over medium heat in a heavy saute pan with lid. When oil is hot, carefully add the black mustard seeds. Stand back as they may pop up into your face. Cover the pan with the lid and continue cooking the mustard seeds until the popping quiets down.
• Now add the onion mixture to the pan and saute until the onion is translucent and golden. Finally, stir in the cooked split peas. Remove from heat and stir in the lemon juice. Taste and adjust seasoning if necessary.
• Garnish each serving with minced cilantro leaves.
• Serve with basmati rice.

SPICY MOONG DAL WAFFLES!

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.

MOONG DAL WITH SPINACH

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.

VEGETARIAN PALAK MOONG DAL

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.

INDIAN KALE AND MOONG DAL

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.

EASY MOONG DAL (MASHED YELLOW SPLIT PEAS)

Steps:

• Boil the split yellow peas in plenty of water for about 1/2 hour to 3/4 hour, until tender. Add more water if it starts evaporating too quickly, add more as needed. By the end of the cooking time, the split peas should have the dry consistency of mash, most lentils will have lost their shape and most of the water will have evaporated.
• Remove pot from the heat, drain the lentils and add salt to taste. Cover and put to one side.
• Chop the onion, and mix with the jalapeno peppers, curry powder and turmeric.
• Heat the oil or ghee over medium heat in a heavy saute pan with lid. When oil is hot, add the black mustard seeds. Cover the pan, continue cooking the mustard seeds until the popping slows down.
• Add onion mixture to the pan and saute until the onion is translucent. Lastly, stir in the cooked split peas. Remove from heat and stir in the lemon juice half at first, try & add the rest if you like more. Taste and adjust seasoning.
• Garnish serving`s with choped cilantro leaves if you can get them. Serve with your fav. rice. (Always nicer next day)

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

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.

SPROUTED MOONG DAL SALAD

Steps:

• Place moong dal in an even layer on a rimmed baking sheet; add enough water just to cover. Let stand in a warm place until sprouted, about 18 hours.
• Drain sprouted moong dal and rinse well. Pick out any moong dal that have not sprouted and discard. Add sprouted moong dal to a large bowl, along with tomato, onion or cucumber, mango, coconut, and chiles. Season with chat masala, salt, coriander leaves, and lemon juice. Toss until well combined.
• Serve salad with Indian pickles, chapati, and ghee.

MOONG DAL

Steps:

• Put beans in a bowl and add water to cover to a depth of about 2 inches above the beans. Let soak overnight. Drain.
• Heat oil in saucepan and add asafetida. Cook about 3 seconds and add drained beans and 1 cup water.
• Put green chili and garlic into a mortar and crush to a paste with pestle. Add this to beans. Sprinkle with turmeric, hot pepper, ground coriander and salt, and stir to blend. Bring to boil, cover and cook 20 minutes. If necessary to prevent dryness, add 1/4 cup water.
• Add chopped coriander. Cover and cook 5 minutes more.

NY TIMES - BUTTERY MOONG DAL WITH GARLIC AND CUMIN

Steps:

• 1. Put dal, turmeric and salt in a large soup pot, add 7 cups water and bring to a gentle boil, stirring. 2. 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.) 3. 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. 4. 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.

MUSHROOM MOONG DAL DOSAS

Steps:

• Soak dal in 4 cups of water for at least 4 hours. Drain.
• Combine the soaked dal, 1 teaspoon chili powder, and 1 teaspoon ginger in a blender. Blend, adding 2 to 3 tablespoons water as needed, until well combined. Add salt and cumin seeds. Continue blending until dosa batter is the consistency of pancake batter.
• Saute celery, onions, and 1 tablespoon water in a skillet over medium-high heat until soft. Add mushrooms; cook until shrunk, about 5 minutes. Stir in spinach, yellow bell pepper, and frozen peas. Add salsa, cilantro, lemon juice, garlic, garam masala, coriander, 2 teaspoons chili powder, 2 teaspoons ginger, sea salt, seasoning salt, cinnamon, cumin seeds, and fennel seeds. Add cottage cheese. Reduce heat and let filling mixture simmer while making the dosas.
• Preheat a nonstick skillet over medium-high heat until a drop of water sizzles once it hits the surface. Pour 1/2 cup of batter over the center of the skillet and spread evenly with the back of a spoon. Swirl the spoon outward until dosa is 7 inches in diameter. Cook until dry on top, about 1 minute. Flip and cook until golden brown, about 1 minute more. Repeat with remaining batter.
• Spoon 3/4 cup of filling down the center of a dosa. Fold 1 side up and flip over so that both sides are tucked under. Repeat with remaining dosas.

GLUTEN FREE MOONG DAL BREAD RECIPE - (4.4/5)

Steps:

• Add wet ingredients into the Zogirushi or other bread maker. Add dry ingredients on top of the wet ingredients. Set on cake and start. Scrape down the sides during initial mixing.

MOONG DAL DOSAS (PANCAKES)

Steps:

• Wash and soak the moong dal and rice in plenty of water. (room temperature) for 2 hours.
• Drain the dal and rice and grind them along with the green chillies, ginger and curry leaves (if using). Add a little water for easy blending. I usually add upto half a cup of the soaking liquid because I prefer thinner dosas.
• Add salt and asafoetida powder to the batter and mix well.
• ***The batter may be stored in this form in the refrigerator for upto a week.
• Before making dosas, garnish the batter with lots of chopped cilantro leaves.
• Some coconut and chopped onions may be added too. (I usually omit both).
• Make dosas or pancakes using very little oil on a non-stick pan.
• Enjoy as is or with some green chutney or pickle!
• I sometimes spread some chutney on the dosas, roll them up and chop them, stick a tooth-pick into each piece and serve as fun appetizers!

MOONG DAL

Steps:

• Rinse split peas; soak in 2 1/2 cups of water for 30 minutes.
• Heat split peas and water, with salt, until boiling. Reduce heat to medium and cook 15 to 20 minutes, until tender and thickened. Add more water, if necessary, to prevent drying out. To the cooked split peas add 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 and garlic. Stir mixture into split peas and add cilantro; mix well.