Green Moong Dal
A comforting, everyday dal made with whole green moong beans that cook up tender yet hold their shape beautifully. Subtly spiced with cumin, turmeric, and ginger, finished with a ghee tadka that makes it fragrant and deeply satisfying. Perfect with steamed rice or roti.
For 4 servings
- prep · ~120 min
Soak the green moong dal.
Wash the whole green moong dal thoroughly and soak in enough water for 2 hours. Drain the water before cooking.
- pressure cook · ~15 min
Pressure cook the dal.
Add the drained moong dal to the pressure cooker with 3 cups of water, turmeric powder, and salt. Close the lid and cook on medium heat. After the first whistle, lower the heat and cook for another 10-12 minutes. Let the pressure release naturally.
TIPIf the dal is too thick after cooking, add a splash of hot water to reach your preferred consistency. - temper · ~5 min
Make the tempering.
Heat ghee in a deep pan over medium heat. Add cumin seeds and let them crackle. Add chopped ginger and garlic, sauté until fragrant, about 30 seconds. Add the chopped tomato and slit green chili, cook until the tomato softens and the ghee separates at the edges, about 3-4 minutes.
- mix · ~7 min
Add the cooked dal and simmer.
Add red chili powder to the tomato mixture and stir for a few seconds. Pour in the cooked dal and stir well. If the dal appears too thick, add a little hot water. Let it simmer gently for 5-7 minutes so the flavors meld together.
TIPA gentle simmer is key — boiling too hard can break down the dal too much. - mix · ~1 min
Finish with garam masala and lemon juice.
Turn off the heat. Sprinkle garam masala over the dal and stir in the lemon juice. Mix well.
TIPAdding garam masala at the end preserves its aromatic oils for maximum fragrance. - garnish
Garnish with fresh coriander and serve hot.
Transfer the dal to a serving bowl and scatter chopped coriander leaves on top. Serve hot with steamed rice or roti.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the whole green moong for a full 2 hours ensures even cooking and a tender-yet-firm texture.
- 2Let the pressure release naturally — quick release can make the dal mushy and break the beans.
- 3If your dal thickens after standing, thin it with a splash of hot water, not cold, to keep the flavor intact.
- 4Add the garam masala only after turning off the heat to preserve its volatile aromatic oils.
- 5For a deeper tadka, let the cumin seeds sizzle until they turn a shade darker before adding ginger and garlic.
- 6This dal thickens as it sits, so cook it slightly thinner than your desired consistency if serving later.
Adapt it for your goals.
Vegan
Replace ghee with coconut oil or a neutral vegetable oil for a fully plant-based version that still delivers a rich tadka.
low oilLow-oil
Skip the ghee tadka entirely; simply sauté cumin, ginger, and garlic in 1 tsp of water or oil, then proceed — lighter but still flavorful.
soupy dalSoupy dal
Add an extra 1/2 to 1 cup of water after pressure cooking and simmer a few minutes longer for a thin, soupy consistency perfect with rice.
with spinachWith spinach
Stir in a handful of chopped spinach during the final simmer for added color, iron, and a mild earthy note.
Why this is on our healthy list.
High in Plant Protein
Whole green moong beans are an excellent source of plant-based protein, making this dal a satisfying meatless meal option.
Rich in Dietary Fiber
The whole (unskinned) moong beans retain their fiber-rich husk, supporting healthy digestion and steady energy release.
Low in Fat with Healthy Fats
The minimal ghee provides a small amount of healthy saturated fats and fat-soluble vitamins without weighing down the dish.
Natural Anti-Inflammatory Spices
Turmeric and ginger in this recipe offer curcumin and gingerol — compounds known for their anti-inflammatory properties.
Frequently asked questions
Soaking is strongly recommended: it reduces cooking time by half and helps the beans cook evenly without splitting. Unsoaked dal will take much longer and may remain hard in the center.
