How to Make Dry Moong Dal

Moong dal, also known as mung dal, is a staple in Indian cuisine, offering a healthy and flavorful option for meals. It is known for its simplicity and high-protein content. The Punjabi Dry Moong Dal Recipe, also known as sookhi moong ki dal, is a popular dish that combines the rich flavors of Indian spices with the simplicity of dry yellow moong dal. This dry moong dal recipe is not only delicious but also incredibly easy to prepare, making it perfect for lunch, dinner, or even a tiffin box.

The Punjabi Dry Moong Dal Recipe involves cooking moong dal with a blend of spices until it is tender but not mushy, ensuring each grain is separate and firm. A hint of garlic (& sometimes a little ginger with a little asafoetida) enhances the taste, making it a delightful experience for the taste buds.

This dry moong dal recipe is not only delicious but also a powerhouse of nutrition, packed with protein, fiber, and essential vitamins. It’s a perfect addition to your lunch box or dinner menu, offering a healthy and satisfying meal. Incorporating this dish into your routine is an excellent way to enjoy traditional Indian food while staying health-conscious. For those looking for easy recipes that are both nutritious and flavorful, Punjabi Dry Moong Dal is a must-try.

This dry yellow moong dal recipe is not only a fantastic choice for a lunch box but also pairs wonderfully with roti or rice for dinner. Its simplicity and rich flavor make it a go-to dish in Indian households, embodying the essence of traditional Indian food. If you are looking for easy recipes that are both nutritious and delicious, this Punjabi Dry Moong Dal Recipe is a must-try.

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Print Recipe

Quick & Easy Dry Mung Dal Recipe

Follow this step-by-step guide to make these delectable & luscious Crispy Dosa Balls, a savory delight, Spiced with flavors and Indian traditions.

Course

Main Course, Main Course Indian

Cuisine

Indian Cuisine, Punjabi Cuisine

Keyword

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Prep Time

5 Minutes

Cook Time

20 Minutes

Servings

People

Ingredients

• 1 Bowl Split & Skinned Green Gram / Moong Dal Washed & Soaked for 4-5 hours and then water drained from it.
• 2 Pcs Medium Sized Onions Finely chopped
• 2 Pcs Medium Sized Tomatoes Finely chopped
• 1 Bowl Fresh Coriander Leaves Finely Chopped
• 1 Pcs Fresh Green Chili Finely Chopped
• 10 Pcs Garlic Cloves Finely Chopped
• 1 Tsp Cumin Sees / Jeera
• 1.5 Tsp Regular Salt To Taste
• 1 Tsp Turmeric Powder (Haldi)
• 1 Tsp Red Chili Powder
• 2 Tbsp Cooking Oil
• 1/2 Pcs Lemon For Lemon Juice

Course Main Course, Main Course Indian Cuisine Indian Cuisine, Punjabi Cuisine Keyword Dinner, dinner recipes, dry moong dal recipe, dry yellow moong dal recipe, indian cooking, indian cuisine, indian recipes, Lunch, lunch box, moong dal, mung dal, Punjabi Dry Moong Dal Recipe, recipe, recipes, sookhi moong ki dal, tiffin box Prep Time 5 Minutes Cook Time 20 Minutes Servings People Ingredients 1 Bowl Split & Skinned Green Gram / Moong Dal Washed & Soaked for 4-5 hours and then water drained from it. 2 Pcs Medium Sized Onions Finely chopped 2 Pcs Medium Sized Tomatoes Finely chopped 1 Bowl Fresh Coriander Leaves Finely Chopped 1 Pcs Fresh Green Chili Finely Chopped 10 Pcs Garlic Cloves Finely Chopped 1 Tsp Cumin Sees / Jeera 1.5 Tsp Regular Salt To Taste 1 Tsp Turmeric Powder (Haldi) 1 Tsp Red Chili Powder 2 Tbsp Cooking Oil 1/2 Pcs Lemon For Lemon Juice

Instructions

Preparing the Dry Dal Masala

1. In a wok on high flame heat 2 Tbsp. of cooking oil.
2. Add 1 Tsp Cumin Seeds when the oil heats up properly.
3. When the Cumin Seeds start to crackle add 8-10 Cloves of Finely Chopped Garlic Cloves.
4. After adding Garlic, Add 2 Finely Chopped Onions & Saute them for about 2 minutes.
5. After the onions turn slightly pink in color add 2 finely chopped tomatoes.
6. Along with tomatoes add 1.5 Tsp Regular Salt (To Taste), 1 Tsp Turmeric Powder & 1 Tsp Red Chili Powder & mix well using a spatula.
7. After mixing onions, tomatoes & spices well, cook the masala on low flame for about 2 minutes.

Cooking the Dal with the Masala

1. After cooking the masala for 2 to 3 minutes it will start leaving oil on the sides.
2. At this point add Split & Skinned Green Gram / Moong Dal. This dal has been Washed & Soaked for 4-5 hours and then the water drained from it.
3. Along with the dal add 1 finely chopped green chili.
4. Mix the masala and dal well with a spatula.
5. After mixing well cover and cook the dal for 10 to 15 minutes.
6. After cooking the dal for about 15 minutes the dal is almost cooked.
7. Remove the lid and mix the dal using a spatula.
8. Now squeeze half a lemon n the dal and add some finely chopped fresh coriander leaves.
9. Mix the lemon juice & coriander leaves well. Remaining Coriander will be used for garnishing.
10. Switch off the gas and dish out in a bowl. Garnish the Dal with the remaining finely chopped coriander leaves and a few mint leaves.
11. Serve this with Roti, Parontha, Poori or any bread of your choice with curd, pickle and papad to go with it.

Recipe Notes

Contact Chef: Payal Jethani

Tips:

1. Lemon juice adds to the tangy taste of the dal.
2. Some recipes tend to add a little ginger and asafetida.

Goes well with: Serve lunch and dinner with Roti, Parontha, Poori or any bread of your choice with curd, pickle and papad to go with it.