Moong Dal (Green Gram Split Dal)

Serves: 3–4 people

Ingredients

• 1 cup green gram split moong dal
• Salt to taste (or ½ tsp)
• 1 green chilli, chopped
• 2 tbsp ginger-garlic paste
• 2 medium onions, finely chopped
• 2 tbsp desi ghee
• 3 cups water

Method + Tadka (Combined)

1. Wash the moong dal 2–3 times until the water runs clear.
2. (Optional) Soak for 20–30 minutes for softer texture and faster cooking.
3. Add dal, water, and salt to a pressure cooker.
4. Cook on medium flame for 1 whistle.
5. Let the pressure release naturally.
6. Open the cooker and mix in ginger-garlic paste well.
7. Cook on low flame (without lid) until the dal becomes soft, creamy, and slightly mashed (not watery).
8. Heat desi ghee in a pan on medium flame.
9. Add chopped onions and green chilli.
10. Sauté until onions turn light golden in color.
11. Pour the tadka into the cooked dal.
12. Mix well and simmer on low flame for 2–3 minutes so flavors blend properly.

Serving Suggestions

• Serve hot with steamed rice.
• Tastes great with roti or paratha.
• Add a squeeze of lemon for freshness.
• Pair with pickle or papad for a complete meal.

Tips

• Soaking reduces cooking time and improves texture.
• Adjust water to make dal thick or slightly thin as preferred.
• Add a small knob of butter for richer taste.
• Add chopped tomato in tadka for a light tangy flavor.