Moong dal fry is very popular in India and plays very important role in Indian diet. It is very easy to make and requires no soaking or any extra effort.
Moong dal or mung bean is considered as vegetarian super food as it is very rich in protein. Any person following vegan or vegetarian diet should include moong dal in their diet.
This dal is healthy, flavourful, easy and quick recipe. you can make this recipe whenever you want to eat something light. Give it a try I hope you will like it.
Quick jump
What you need to make moong dal
Ingredients
- Dal– dhuli moong dal also known as split and skinned green gram dal. This dal is small and yellow in colour.
- Spices– this recipe require very basic spices such as red chilli powder, turmeric powder, cumin seeds and salt.
- Other- ghee and green chilli.
Kitchen tools
- Pressure cooker– you can also use instant pot instead of pressure cooker.
- Knife
- Ladle
How to make a dal fry
Rinse dhuli moong dal twice or thrice and drain all the water from it. Cover it and let it rest for 15-20 minutes.
After 15 to 20 minutes, add ghee in the pressure cooker then add cumin seeds in it and let it crackle.
Add chopped green chilli, turmeric powder, red chilli powder, salt, rinsed dhuli moong dal and water. Mix it once.
Close it with a lid and pressure cook it at high flame for 2 whistles and then lower the flame to simmer for 5 minutes.
Turn off the flame and let the pressure release naturally. open the lid and give it a mix.
Top it with chopped coriander leaves and it’s ready to serve, serve it hot.
Checkout moong dal fry recipe video on YouTube.
Top tips
- You don’t need to soak the dal for this recipe, rinse it and rest. the reason behind not soaking the dal is that it will not dissolve while cooking, it will become grainy (danedar) and delicious.
- Follow the same measurement for water and dal. you can increase the quantity of water if you want to make it thin but you can’t decrease the quantity of water otherwise dal will burn.
- To make it extra flavourful you can add 1/4 teaspoon garam masala at last when the moong dal is cooked.
- You can store this dal for 1 day in the refrigerator but it would be better to eat it fresh.
- Variation: add chopped onion, curry leaves and grated ginger after adding cumin in the pressure cooker, saute it and then add chopped tomatoes in it. When the tomatoes are slightly cooked add rest of the spices, dal and water in it.
Serving suggestions
Serve it hot with rice or roti and to get more flavour pair it with coriander chutney, carrot pickle and laccha pyaz.
Vegetables sides like bhindi do pyaza, stuffed bhindi and dry aloo sabzi.
You can also serve chaas or fruit raita with it.
It is perfect for lunch and dinner.
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FAQs
What is dhuli moong dal called in English?
It’s called split and skinned green gram.
Is moong dal rich in protein?
It is loaded with health benefits like high in protein, low in fat, low in calories, easily digestible, controls blood sugar level and high in fibre.
This dal is gluten-free, vegetarian and can be made vegan.
Is this recipe vegan?
No, ghee is used in this recipe but to make it vegan you can use vegetable oil or canola oil instead of ghee.
Can I give moong dal fry to 8 months baby?
Yes, but skip red chilli powder and green chilli if giving this dal to baby. Increase the quantity of water so that it become more thin and is easily digestible.
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Recipe card
Moong dal fry|moong dal without onion and garlic
This dal is healthy, flavourful, easy and quick recipe. you can make this recipe whenever you want to eat something light.
Ingredients
- 1/3 cup dhuli moong dal (split and skinned green gram)
- 1 tablespoon ghee
- 1/2 teaspoon cumin seeds
- 1 1/2 cup water
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- 1 green chilli
Instructions
- Firstly, rinse 1/3 cup dhuli moong dal and drain off all the water from it. Cover it and let it rest for 15 to 20 minutes.
- Now add 1 tablespoon ghee in the pressure cooker then add 1/2 teaspoon cumin seeds in it and let it crackle.
- Add 1 chopped green chilli, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chilli powder, 1 teaspoon salt, rinsed dhuli moong dal and 1 1/2 cup water in it.
- Give it a mix.
- Close it with a lid and pressure cook it at high flame for 2 whistles and then lower the flame to simmer for 5 minutes.
- After 5 minutes turn off the flame and let the pressure release naturally.
- Serve it hot with roti or rice.
Notes
- You don’t need to soak the dal for this recipe, rinse it and rest. the reason behind not soaking the dal is that it will not dissolve while cooking, it will become grainy (danedar) and delicious.
- Follow the same measurement for water and dal. you can increase the quantity of water if you want to make it thin but you can’t decrease the quantity of water otherwise dal will burn.
- To make it extra flavourful you can add 1/4 teaspoon garam masala at last when the moong dal is cooked.
- You can store this dal for 1 day in the refrigerator but it would be better to eat it fresh.
- Variation: add chopped onion and grated ginger after adding cumin in the pressure cooker, saute it and then add chopped tomatoes in it. When the tomatoes are slightly cooked add rest of the spices, dal and water in it.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 103Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 590mgCarbohydrates: 8gFiber: 3gSugar: 1gProtein: 3g
All information presented are intended for informational purposes only.
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