Moong Dhuli

Homestyle Moong Dal Dhuli (Yellow Split Mung Lentil Curry)
Homestyle Moong Dal Dhuli (Yellow Split Mung Lentil Curry)
  • Prep Time 15 min
  • Cook Time 25 min
  • Servings 4 People
Ingredients
  • 1 1 cup (200g) Moong Dhuli (Yellow Split Mung Lentil)
  • 2 3 cups + as needed Water
  • 3 2 tbsp Ghee or Refined Oil
  • 4 1 tsp Cumin Seeds (Jeera)
  • 5 1/4 tsp Asafoetida (Hing)
  • 6 1 medium, finely chopped Onion
  • 7 1 tbsp Ginger-Garlic Paste
  • 8 1-2, slit lengthwise (adjust to taste) Green Chili
  • 9 1 medium, finely chopped Tomato
  • 10 1/2 tsp (for dal cooking) + 1/4 tsp (for tadka) Turmeric Powder (Haldi)
  • 11 1/2 tsp (adjust to taste) Red Chili Powder (Lal Mirch)
  • 12 1 tsp Coriander Powder (Dhaniya Powder)
  • 13 To taste Salt
  • 14 1/2 tsp (optional) Garam Masala
  • 15 2 tbsp, chopped (for garnish) Fresh Coriander Leaves (Dhania)
  • 16 1 tsp (optional, for tang) Lemon Juice
Instructions
  • 1 Rinse the Moong Dhuli thoroughly under running water 2-3 times until the water runs clear. Soak in fresh water for 15-20 minutes (optional, but recommended for quicker cooking and better texture). Drain the water.
  • 2 In a pressure cooker, combine the drained dal with 3 cups of water, 1/2 tsp turmeric powder, and salt to taste. Close the lid and cook on high heat for 1 whistle, then reduce heat to medium and cook for another 2-3 whistles, or until the dal is soft and well-cooked. Let the pressure release naturally before opening the cooker. Mash the dal lightly with a spoon or whisk if a smoother consistency is desired.
  • 3 While the dal is cooking, prepare the tadka (tempering). Heat ghee or oil in a separate pan or kadai over medium heat. Add cumin seeds and asafoetida. Let the cumin seeds splutter and turn fragrant.
  • 4 Add the finely chopped onion and sauté until it turns light golden brown. Then, add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw smell disappears.
  • 5 Stir in the finely chopped tomato and cook until it softens and the oil starts to separate from the masala. Add the remaining 1/4 tsp turmeric powder, red chili powder, and coriander powder. Sauté for 1-2 minutes, adding a splash of water if the spices start to stick.
  • 6 Carefully add the cooked dal from the pressure cooker to the prepared tadka. Mix well. Check the consistency; if it's too thick, add some hot water to reach your desired consistency.
  • 7 Bring the dal to a gentle simmer. Add garam masala (if using) and lemon juice (if using). Stir well. Taste and adjust salt if needed.
  • 8 Garnish generously with fresh chopped coriander leaves. Serve hot with steamed Basmati rice, roti, naan, or paratha.
Classic Moong Dal Dhuli Tadka
Classic Moong Dal Dhuli Tadka
  • Prep Time 15 min
  • Cook Time 25 min
  • Servings 4 People
Ingredients
  • 1 1 cup (200g) Moong Dhuli (Split Yellow Lentils)
  • 2 3 cups (for cooking dal) + more if needed Water
  • 3 2 tbsp Ghee or Oil
  • 4 1 tsp Cumin Seeds (Jeera)
  • 5 1/4 tsp Asafoetida (Hing)
  • 6 1 medium, finely chopped Onion
  • 7 1 tbsp Ginger-Garlic Paste
  • 8 1-2, slit (adjust to taste) Green Chili
  • 9 1 medium, finely chopped (optional) Tomato
  • 10 1/2 tsp (for dal cooking) + 1/4 tsp (for tadka) Turmeric Powder (Haldi)
  • 11 1 tsp (adjust to taste) Red Chili Powder (Lal Mirch)
  • 12 1.5 tsp Coriander Powder (Dhaniya Powder)
  • 13 1/2 tsp Garam Masala
  • 14 To taste Salt
  • 15 2 tbsp, chopped (for garnish) Fresh Coriander Leaves (Dhania)
  • 16 1 tsp (optional, for serving) Lemon Juice
Instructions
  • 1 Rinse the Moong Dhuli thoroughly under running water until the water runs clear. Soak it in 2 cups of water for 20-30 minutes (optional, but recommended for quicker cooking and better digestion). Drain well.
  • 2 Combine the rinsed (and soaked, if applicable) dal with 3 cups of fresh water, 1/2 tsp turmeric powder, and salt to taste in a pressure cooker. Close the lid.
  • 3 Cook on high heat until the first whistle, then reduce heat to medium and cook for 2-3 more whistles. If cooking in a pot, simmer for 20-25 minutes or until the dal is soft and well-cooked, adding more water if it becomes too thick. Let the pressure release naturally.
  • 4 Once the pressure is released, open the cooker and gently mash the dal a bit with a ladle to achieve a creamy consistency. Adjust water if necessary to get your desired thickness. Set aside.
  • 5 For the tempering (tadka), heat ghee or oil in a separate small pan over medium heat. Add cumin seeds and asafoetida. Once the cumin seeds splutter and turn golden, add the finely chopped onion. Sauté until the onion turns translucent and light golden.
  • 6 Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
  • 7 If using, add the finely chopped tomato and cook until it softens and releases oil, about 3-5 minutes, mashing gently with the back of a spoon.
  • 8 Stir in the remaining 1/4 tsp turmeric powder, red chili powder, and coriander powder. Sauté for 30 seconds until fragrant, being careful not to burn the spices.
  • 9 Pour this hot tempering mixture immediately over the cooked dal in the pressure cooker or pot. Stir well to combine.
  • 10 Bring the dal to a gentle simmer for 2-3 minutes to allow the flavors to meld. Stir in the garam masala.
  • 11 Garnish with fresh chopped coriander leaves. Serve hot with a drizzle of lemon juice (if using) alongside steamed basmati rice, roti, or paratha.

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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