Mogar Dal
A simple, comforting split moong dal cooked until soft and lightly tempered with cumin, ginger, and green chili. This everyday Indian favorite is gentle on the stomach, quick to make, and pairs beautifully with rice or roti.
For 4 servings
- prep · ~20 min
Rinse and soak the dal.
Wash the moong dal well until the water runs mostly clear. Soak it in fresh water for 20 minutes, then drain.
TIPA short soak helps the dal cook faster and turn creamy without much mashing. - pressure cook · ~15 min
Cook the dal until soft.
1.Add soaked moong dal, water, turmeric powder, and salt to a pressure cooker.2.Mix once and close the lid.3.Pressure cook on medium heat for 2 whistles, then let the pressure release naturally.4.Open the cooker and stir the dal until smooth. - temper · ~2 min
Make the tempering.
1.Heat ghee in a small pan over medium heat.2.Add cumin seeds and let them crackle for 20 to 30 seconds.3.Add asafoetida, chopped ginger, and green chili.4.Cook for 30 to 40 seconds until fragrant.TIPKeep the heat moderate so the cumin and asafoetida do not burn. - mix · ~1 min
Pour the tempering into the dal.
Add the hot tempering to the cooked dal and mix well. If the dal looks too thick, loosen it with a splash of hot water and stir again.
- simmer · ~3 min
Simmer the dal briefly.
Let the dal simmer for 2 to 3 minutes so the flavors come together and the ginger softens a little more.
- garnish · ~1 min
Finish with lemon juice and cilantro.
- serve · ~1 min
Serve hot with rice or roti.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not skip the 20-minute soak; it helps split moong cook evenly and turn naturally creamy.
- 2Let the pressure release naturally so the dal finishes softening without catching at the bottom.
- 3Stir the cooked dal well before adding tadka to lightly break the grains and create a smoother texture.
- 4Bloom the cumin fully in ghee before adding hing, ginger, and chili for a deeper, nuttier aroma.
- 5If reheating leftovers, add a little hot water first because moong dal thickens noticeably as it sits.
- 6Add the lemon juice only after simmering and off the heat to keep its brightness fresh and sharp.
Adapt it for your goals.
Vegan
Swap the ghee for a neutral oil or coconut oil to keep the dish fully plant-based while preserving the tempering method.
low spiceLow-spice
Reduce or omit the green chili for a gentler everyday dal that is especially good for kids or sensitive stomachs.
garlickyGarlicky
Add a little finely chopped garlic to the tempering with the ginger for a bolder, more robust homestyle flavor.
thin soup styleThin-soup-style
Add extra hot water after cooking for a looser dal that pairs especially well with plain steamed rice.
Why this is on our healthy list.
Light Lentil Protein
Moong dal provides plant-based protein and makes this simple meal satisfying without feeling too heavy.
Easy-to-Digest Comfort Food
Split yellow moong is widely valued as a gentle lentil, and the soft-cooked texture makes the dish soothing and easy to eat.
Digestive Spice Support
Ginger, cumin, and asafoetida are classic dal seasonings that add flavor while supporting a lighter, more balanced feel.
Fresh Herb and Citrus Finish
Cilantro and lemon juice add freshness and brightness, helping the mild dal taste lively without needing extra richness.
Frequently asked questions
Yes, but it may take a little longer to cook and may not turn quite as creamy. The short soak helps it soften faster and more evenly.
