Main Course

Green Gram Whole Dal (Moong Dal)


Serves: 3–4 people

Ingredients

  • 1 cup green gram whole dal
  • 1/2 tsp salt (or to taste)
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1 inch ginger piece (grated or crushed)
  • 1 green chilli (finely chopped)
  • 6–7 garlic cloves (grated or crushed with ginger)
  • 2 tbsp desi ghee
  • 3 medium onions (finely chopped)
  • 1/2 tsp garam masala
  • 2 tbsp fresh coriander leaves (finely chopped)
  • 5–6 glasses water (as required)

Method

  1. Wash the green gram dal 2–3 times until the water runs clear.
  2. (Optional) Soak for 30–60 minutes for faster cooking and a softer texture.
  3. Add dal, water, salt, ginger, green chilli, garlic, and turmeric powder to a pressure cooker.
  4. Let it boil without the lid (uncovered) until the dal starts to split slightly.
  5. Now add 3–4 glasses of hot water and stir well.
  6. Bring it to a boil again.
  7. Once boiling starts, cover the cooker and cook on medium flame for about 12–15 whistles, or until the dal becomes soft and fully cooked.
  8. Let the pressure release naturally, then open the cooker.
  9. Lightly mash the dal with a ladle for a smooth or semi-thick consistency, as preferred.

Tadka / Final Cooking

  1. Heat desi ghee in a pan.
  2. Add chopped onions and sauté until golden brown.
  3. Add red chilli powder and garam masala, and mix well.
  4. Pour this tadka into the cooked dal and mix thoroughly.
  5. Simmer for 3–5 minutes so the flavours blend well.
  6. Finish with fresh coriander leaves on top.

Serving Suggestions

  • Serve hot with steamed rice (best combination).
  • Also pairs well with roti, paratha, or jeera rice.
  • Add a squeeze of lemon for extra freshness.
  • Serve with papad, salad, or pickle for a complete meal.

Tips

  • Soaking dal helps reduce cooking time and improves texture.
  • Adjust water depending on consistency: More water = thin dal, Less water = thick, restaurant-style dal.
  • For richer taste, add a small extra spoon of ghee at the end.
  • Adding tomato to tadka gives a slight tangy flavor.
  • Always simmer after adding tadka for best flavor infusion.

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