Mungan Ji Dal

Name: Mungan Ji Dal
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 1 cup moong dal (yellow split, washed and soaked 30 minutes); 3 cup water (for pressure cooking the dal); 1 pinch turmeric powder; 0.5 tsp salt; 2 tsp ghee; 1 tsp cumin seeds; 4 pcs garlic (cloves, thinly sliced); 2 pcs green chili (slit lengthwise); 1 pinch red chili powder; 1 pcs tomato (medium, finely chopped); 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(68)

TASTE SCORE

8/10

A light, comforting moong dal from Sindhi cuisine, tempered with cumin and garlic in ghee. The dal is cooked just until soft, releasing a naturally sweet, nutty aroma. Finished with a squeeze of lemon, it's gentle on the stomach yet deeply satisfying.

PREP

10m

COOK

25m

SERVES

1 KATORI

207 cal

SERVINGS

METHOD · 5 STEPS

prep
Wash and soak the moong dal.
Rinse the moong dal in 2-3 changes of water until the water runs clear. Drain and soak in fresh water for 30 minutes, then drain again.
TIPSoaking reduces cooking time and helps the dal cook evenly.
pressure cook · ~15 min
Pressure cook the dal.
1.Add the drained moong dal, 3 cups water, turmeric powder, and salt to the pressure cooker.
2.Close the lid and cook on medium heat for 3-4 whistles.
3.Turn off the heat and let the pressure release naturally.
4.Once cooled, open the lid and whisk the dal gently until smooth.
TIPFor a thinner consistency, add ½ cup hot water while whisking.
temper · ~5 min
Make the tempering.
1.Heat ghee in a small frying pan over medium heat until shimmering.
2.Add cumin seeds and let them crackle (20-30 seconds).
3.Add sliced garlic and sauté until golden and fragrant (30-40 seconds).
4.Add slit green chilies and red chili powder; stir for 10 seconds.
5.Add chopped tomato and cook until softened (2-3 minutes).
TIPWatch the garlic closely — it burns fast and turns bitter.
mix · ~4 min
Pour the tempering over the dal and simmer.
Immediately pour the hot tempering over the cooked dal. Stir well and bring to a gentle simmer for 3-4 minutes so the flavors blend.
garnish
Finish with lemon juice and fresh coriander.
Turn off the heat. Stir in the lemon juice and sprinkle chopped coriander leaves on top. Serve hot.
TIPAdd lemon juice only after turning off the heat — cooking dulls its brightness.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soak the moong dal for exactly 30 minutes—over-soaking can make it mushy during pressure cooking.
2
For a silky-smooth texture, whisk the cooked dal vigorously with a whisk or the back of a ladle.
3
Let the pressure release naturally so the dal continues to soften without turning gluey.
4
Slice the garlic thinly for even browning; thick slices may stay raw in the center.
5
Add the hot tempering immediately to the dal—it sizzles and infuses the dish with smoky aroma.
6
Leftover dal thickens overnight; loosen it with a splash of hot water when reheating.

RECIPE VARIATIONS