Dry Moong Dal Recipe | Sookhi Moong Dal
Are you looking for an easy, nutritious, and delicious new comfort food? This dry moong dal or sookhi moong dal recipe might be your new best friend. This is a common recipe, almost a staple in Indian kitchens. With minimum effort, you can easily create a nutritious, high protein meal.
Indian food is popular for its use of different kinds of lentils, but this particular preparation includes dry, fried moong lentils. Cooking this dal is very easy and quick; it only takes 15-20 minutes of cooking time on medium-high heat in a stove top pressure cooker or Instant Pot. You can serve it with hot chapatis or rice and enjoy it as a main course or a side dish. It is also a great option for people following a vegetarian diet.
Dry Moong Dal, also known as Sookhi Moong Dal or Mag ni chutti dal, is a dish that holds significant cultural and traditional importance in Indian cuisine. The traditional recipe for this dish calls for frying the dal with cumin seeds, green chillies, and red chili powder, which is garnished with coriander leaves, but you can also add in other ingredients like mustard seeds, curry leaves, or asafoetida powder to give it a different flavor.
It is particularly popular in North India, where it is a comfort food for many. However, the Gujarati version is equally popular in South India. The dish is very versatile and you can serve in many different ways; as a side dish or as a main course, and you can serve it dry or with a thinner consistency. It is versatile, easy to make, and packed with nutrients, making it an important and delicious part of Indian culinary culture and tradition.
The use of mung beans (moong dal) in Indian cuisine can be traced back to ancient India, where it was considered to be a nutritious and easy-to-digest food. As the recipe evolved, it began to incorporate different types of lentils, such as chana dal or other kinds of mung beans like whole green moong dal. Its ease of preparation and adaptability to different cooking methods have made it a favorite among Indian households for centuries.
Ingredients List For Dry Moong Dal
Yellow moong dal
It provides the base ingredient and contributes to the overall protein content of the dish.
Oil or Ghee
Oil or ghee adds richness and flavor and is used for sautéing. I like to use ghee as it make the dish so delicious.
The onion adds a sweet and savory flavor as well as a crunchy texture when used as a garnish.
It adds a spicy kick and bright flavor.
Red chili powder
Red chili powder provides a smoky, spicy flavor and color.
Turmeric adds a warm, earthy flavor and a characteristic yellow color.
Garam masala powder
Garam masala is a blend of spices that contributes an aromatic and complex flavor profile.
Salt is used to balance the flavors and enhance the overall taste of the dish.
Lemon provides a bright and acidic flavor and is used as a garnish.
Freshly chopped coriander leaves
They add a fresh and herbal flavor and aroma and are used as a garnish to provide a fresh, herbaceous note and bright color.
Step-by-Step Instructions for Dry Moong Dal:
Begin by washing and draining 1 cup of yellow moong dal and set it aside.
In a pan, heat 2 tbsp of oil over medium heat and add 1/2 tsp cumin seeds and let them splutter.
Now add 1 small onion (chopped) and cook it for 1 minute.
Then add the chopped green chilies.
Add 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tsp garam masala powder, and 1 tsp of salt to the pan.
Cook for an additional 2 minutes, making sure not to let the spices burn.
Next, add the washed and drained dal to the pan and give it a good mix.
Add 1/2 cup of water to the pan and cover it with a lid.
Cook the dal on medium to low heat for about 20-25 minutes or until the dal is cooked through and the water has been absorbed.
Once the dal is cooked, remove the lid and saute the dal until it is completely dry. Be careful not to overcook the dal.
Turn off the heat and add chopped fresh coriander leaves and lemon juice to the pan. Stir to combine.
Serve the dry moong dal (Sookhi Sabzi) with chapati or puri, or as a side dish with rice.
You can mix cooked dry moong dal with sautéed vegetables and spices for a flavorful side dish.
I love to top cooked dry moong dal with a dollop of yogurt or chutneys and garnish with fresh cilantro for a refreshing contrast.
Stir in some cooked dry moong dal into a soup or broth for added protein and thickness.
Use cooked dry moong dal as a filling for wraps and sandwiches for a protein-packed lunch.
Mix in some cooked dry moong dal into a salad for a nutrient-dense and filling meal.
Serve cooked dry moong dal as a bed for grilled meats or vegetables for a healthy and satisfying dinner.
Another nice variation is to mix with some chopped onion, tomato, and lime juice to make delicious dal tadka and serve with idli or dosa along with sambar and coconut chutney for variety.
Mix in with Basmati rice and ghee to make a delicious khichdi.
To store cooked dry moong dal, first, ensure that the dal has cooled to room temperature. Then, transfer the dal to an airtight container. Make sure the container is clean and free from any moisture. Next, cover the dal with a tight-fitting lid or plastic wrap. Finally, store the container in the refrigerator.
It’s good to use the cooked dal within 3 to 4 days. You can reheat the dal in a saucepan or microwave, and add some water if needed to adjust the consistency. Remember to check for any signs of spoilage before using it and discard it if you notice any.
It’s also a good practice to label the container with the date you cooked the dal so you know how long it’s been in the refrigerator. And also store the dal in a small amount so that you don’t have to reheat the whole big container.
Frequently Asked Questions:
To cook dry moong dal on medium heat, first rinse and soak the dal for at least 30 minutes in enough water. Drain the dal and add it to a pot with 2 cups of water. Bring the water to a boil, then reduce the heat to medium and let the dal simmer until it is tender about 20-25 minutes.
Some easy recipes to make with dry moong dal include Sookhi Moong Dal, Moong Dal Khichdi, and Moong Dal Stir Fry. These recipes typically use simple ingredients and can be made on a stovetop or pressure cooker.
Yes, you can use red chilli powder instead of green chilli in your dry moong dal recipe. Red chilli powder will provide a smoky and spicy flavor, whereas green chili adds a fresh and bright flavor.
Making delicious dry moong dal preparation involves using high-quality mung beans, dry spices, and enough water to cook the dal. Additionally, using ghee or oil to saute onions, ginger, garlic, and spices before adding the dal can bring out more aroma and taste to the dish. Finally, garnish with lime juice, fresh coriander and green chilli.
You should soak whole green moong dal for at least 2-3 hours before cooking it. Soaking the dal allows it to soften and cook more quickly, so it is important to soak it for a sufficient amount of time.
Yes, you can use a pressure cooker to cook dry moong dal. Cooking the dal in a pressure cooker can save time and can help to retain more of the dal’s nutrients. Follow the instructions for your specific pressure cooker, but generally, you will add the rinsed and soaked dal along with water and spices in the inner cooking pot, and cook on medium flame for 2-3 whistles.
Yes, you can use yellow mung dal instead of green mung dal. Yellow mung dal is more commonly used in Indian cooking and is similar in taste and texture to green mung dal. But it’s a more mature version of mung bean and has a different flavor profile.
Dry moong dal is commonly served with Indian bread such as roti or naan, and also with steamed rice. You can also serve it with a yogurt raita.
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I am a husband, father of 4, board certified neurosurgeon, and a lover of South Indian Food!
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