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green moong dal recipe
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green moong dal, green gram curry or sabut moong dal

A dal tadka recipe made using green moong dal or mung beans
Prep Time20 mins
Cook Time1 hr
Course: Curries/Gravies
Cuisine: Andhra/South Indian, North Indian, Punjabi
Servings: 4
Calories: 102kcal
Author: yummy indian kitchen


To cook dal:

  • 1 cup green moong dal (sabut moong dal)
  • 3 cups water

Tadka for dal:

  • 3 tbsp oil (olive or vegetable oil)
  • 1 medium size cinnamon stick (dalchini)
  • 3 cloves (loung)
  • 1 tsp cumin seeds (jeera)
  • 1 tsp mustard seeds (rai)
  • 4 dried red chillies
  • 6 curry leaves
  • 2 slit green chillies
  • 2 garlic cloves (lehsun)
  • 1 tsp ginger garlic paste
  • 1 medium size onion, sliced or chopped
  • 1 tomato, chopped
  • salt to taste
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder (haldi)
  • 1/2 tsp cumin powder (jeera powder)
  • 1/2 tsp coriander powder
  • 1/2 tsp garam masala powder
  • 1/4 tsp black pepper powder (optional)
  • 1 cup water
  • 1 tsp crushed kasoori methi
  • 2 tbsp chopped coriander leaves


Boiling the dal:

  • Firstly, take a pressure cooker, add the dal into the cooker after washing it thoroughly.
  • Add 3 cups water into the cooker.
  • Pressure cook the dal for 6-7 whistles on high flame.
  • After 6 to 7 whistles switch off the flame and let the steam release naturally.

Giving tadka:

  • Take a cooking pan or a wok, add oil and heat it.
  • Add cinnamon stick, cloves, mustard seeds, cumin seeds and let them splutter.
  • Add the gralic cloves, dried red chillies, curry leaves, and saute for few seconds.
  • Add the slit green chillies.
  • Add the sliced onions and cook until very slight brown color.
  • Add ginger garlic paste and saute for few minutes on low flame.
  • Add chopped tomatoes and give a mix.
  • Add dry spices such as cumin powder, coriander powder, garam masala powder, black pepper powder.
  • Mix and let everything cook until oil releases and tomatoes turn soft.
  • Add water and give a mix.
  • Add the pressure cooked dal into the tadka, give a mix.
  • Add dried kasoori methi into it.
  • Let the dal cook for 5-10 minutes on low flame and keep it covered.
  • Keep stirring in between and do not let the water absorb completely.
  • When the dals gets a good gravy texture switch off the flame.
  • Lastly, garnish with chopped coriander leaves and serve hot with roti or rice.


  • Here, I have not soaked the dal for hours and used the dal without soaking as I have pressure cooked the dal and does not require soaking.
  • It can be tenderized in 6 to 7 whistles.
  • Do not mash the dal after pressure cooking.
  • Just add directly after pressure cooking.
  • Do not let the curry absorb all the water as the dal turns sticky later on by absorbing all the water and it is necessary to have a gravy kind of texture.


Calories: 102kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 9mg | Fiber: 1g | Sugar: 1g | Vitamin A: 57IU | Vitamin C: 30mg | Calcium: 11mg | Iron: 1mg
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