Moong Chilka

Moong Chilka Dal Tadka (Spiced Split Green Gram with Skin)
Moong Chilka Dal Tadka (Spiced Split Green Gram with Skin)
  • Prep Time 15 min
  • Cook Time 25 min
  • Servings 4 People
Ingredients
  • 1 1 cup (200g) Moong Chilka
  • 2 2 cups Water (for soaking)
  • 3 3 cups Water (for cooking dal)
  • 4 1 medium Onion, finely chopped
  • 5 1 medium Tomato, finely chopped
  • 6 1 tbsp Ginger-Garlic Paste
  • 7 1-2 Green Chilli, slit (adjust to taste)
  • 8 2 tbsp Ghee/Cooking Oil (for dal base)
  • 9 1/2 tsp Turmeric Powder
  • 10 1 tsp Red Chilli Powder (adjust to taste)
  • 11 1.5 tsp Coriander Powder
  • 12 1/2 tsp Cumin Powder
  • 13 1/2 tsp Garam Masala
  • 14 To taste Salt
  • 15 1 tbsp Ghee (for Tadka)
  • 16 1 tsp Cumin Seeds (for Tadka)
  • 17 1/4 tsp Asafoetida (Hing, for Tadka)
  • 18 2 Dried Red Chillies, broken (for Tadka)
  • 19 5-7 Curry Leaves (optional, for Tadka)
  • 20 2 tbsp Fresh Coriander Leaves, chopped (for garnish)
Instructions
  • 1 Thoroughly rinse the Moong Chilka under running water 2-3 times until the water runs clear. Soak it in 2 cups of fresh water for at least 30 minutes. This helps in faster cooking and better digestion. Drain the water after soaking.
  • 2 In a pressure cooker, combine the soaked and drained Moong Chilka with 3 cups of fresh water, 1/2 tsp turmeric powder, and salt to taste. Close the lid and cook on medium-high heat for 3-4 whistles, or until the dal is soft and well-cooked. Let the pressure release naturally. Gently mash a little with the back of a spoon if you prefer a smoother consistency.
  • 3 While the dal is cooking, heat 2 tbsp ghee or oil in a heavy-bottomed pan or kadai over medium heat. Add the finely chopped onion and sauté until it turns translucent and light golden brown, about 5-7 minutes.
  • 4 Stir in the ginger-garlic paste and slit green chillies. Sauté for 1-2 minutes until the raw aroma disappears. Add the chopped tomatoes and cook until they soften and release their oils, about 3-4 minutes.
  • 5 Reduce heat to low. Add red chilli powder, coriander powder, and cumin powder. Sauté the spices for 1 minute, stirring continuously to prevent burning. If the mixture seems too dry, add a splash of water.
  • 6 Carefully transfer the cooked dal from the pressure cooker into the pan with the prepared onion-tomato masala. Mix well. If the dal is too thick, add a little hot water to achieve your desired consistency. Bring the dal to a gentle simmer for 5-7 minutes, allowing the flavors to meld. Stir in the garam masala.
  • 7 In a small tempering pan (tadka pan), heat 1 tbsp ghee over medium heat. Once hot, add cumin seeds and let them splutter. Then add asafoetida, dried red chillies, and curry leaves (if using). Sauté for 30 seconds until the chillies darken slightly and curry leaves turn crisp.
  • 8 Immediately pour the hot tadka over the simmering dal. Cover the dal for a minute to infuse the smoky aroma. Garnish generously with fresh chopped coriander leaves. Serve hot with steamed basmati rice, roti, or paratha.
Moong Chilka Khichdi
Moong Chilka Khichdi
  • Prep Time 15 min
  • Cook Time 30 min
  • Servings 4 People
Ingredients
  • ½ cup moong chilka dal (soaked 30 mins)
  • ½ cup rice
  • 1 onion, 1 tomato, 1 green chili
  • 1 tsp grated ginger
  • 1 bay leaf
  • Spices: cumin, turmeric powder
  • Salt, 2 tbsp ghee/oil, 4 cups water
  • Fresh coriander
Instructions
  • 1 Wash dal & rice together.
  • 2 In ghee, fry cumin, bay leaf, onion till light brown.
  • 3 Add ginger, tomato, chili & turmeric → cook.
  • 4 Add rice + dal, salt, water.
  • 5 Pressure cook 3 whistles.

Serve hot with pickle, papad & a spoon of ghee.

Moong Chilka Cheela (Savory Pancake)
Moong Chilka Cheela (Savory Pancake)
  • Prep Time 15 min
  • Cook Time 15 min
  • Servings 4 People
Ingredients
  • 1 cup moong chilka dal (soaked 4–5 hrs)
  • 1 green chili, 1-inch ginger
  • 1 onion (finely chopped), coriander leaves
  • ½ tsp ajwain, ½ tsp cumin seeds
  • Salt, oil for cooking
Instructions
  • 1 Grind soaked dal with chili & ginger → coarse batter.
  • 2 Add onion, coriander, spices & salt.
  • 3 Spread batter on hot tawa like dosa.
  • 4 Cook both sides golden with a little oil.
  • 5 Serve hot with green chutney or ketchup.

Perfect healthy breakfast or snack.

Moong Chilka Dal Fry
Moong Chilka Dal Fry
  • Prep Time 30 min
  • Cook Time 15 min
  • Servings 4 People
Ingredients
  • 1 cup moong chilka dal (soaked 30 mins)
  • 1 onion, 2 tomatoes, 2 green chilies
  • 1 tsp ginger-garlic paste
  • Spices: cumin, turmeric, coriander powder, chili powder, garam masala
  • Salt, oil/ghee, coriander leaves
Instructions
  • 1 Pressure cook dal with turmeric & salt (2–3 whistles).
  • 2 In ghee/oil, fry cumin & onion till golden.
  • 3 Add ginger-garlic, tomato & spices → cook till oil separates.
  • 4 Mix in dal, simmer 5–7 mins.
  • 5 Add garam masala & coriander before serving.

Best with roti or steamed rice.

Disclaimer: The recipes shared on this page are for informational and educational purposes only. Results may vary depending on ingredients, cooking methods, and individual skills. We do not guarantee any specific outcome. Please use your own discretion while preparing food and check for allergies or dietary restrictions before consumption.

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