Home-style Whole Moong (Green Gram) Dal

Isn’t amazing when you try a new recipe and it turns out to be exactly what you were craving for?

I discovered this easy Whole Moong Dal (Green Gram) recipe one afternoon during my student days in Paris. I was dying to have some home-style dal chawal. But I didn’t want to make the same old Toor (Split Pigeon Pea) Dal. So I decided to give the Whole Moong Dal recipe a try.

And it was such a hit! All my Indian friends loved it. It became our go-to dal recipe ever since.

I have used the recipe time and again, even after returning to India. What I like about the recipe is that it is very quick and easy to make but still very flavorful. And it goes extremely well with plain, steamed rice.

The original recipe is great in itself. The proportions of the ingredients are perfect. I have changed the method slightly. Here is my version.


Recipe (Serves 3 to 4 people)


2/3  cup Whole Moong (Green Gram) Dal

1/4  teaspoon Turmeric Powder

1/2 teaspoon Coriander Powder

1 and half tablespoon Oil

1/2 teaspoon Mustard Seeds

1/2 teaspoon Cumin Seeds

1 teaspoon minced Ginger

1 teaspoon minced Garlic (about 2 cloves)

1 medium Tomato, diced

1 teaspoon Red Chili Powder

2/3 teaspon Garam Masala (I used Everest Garam Masala)

Salt to taste

Fresh Coriander for garnishing


1. Wash the whole moong dal and soak it for 30 minutes before starting. (You can even pressure cook the moong dal without soaking it. But it will take slightly longer.)

2. Put the moong dal in a pressure cooker. Pour water over it. The water should cover the moong dal and be about a centimeter over it. Close the lid of the pressure cooker and cook for 4 whistles on medium heat. Turn off the gas and wait for the pressure in the cooker to go down. Once this happens, open the pressure cooker.


3. Add the turmeric powder and the coriander powder to the dal and mix it well. Turn on the gas again and let the dal simmer on low heat.

4. In another pan, heat the oil on medium heat. Add the mustard seeds and cumin seeds.

5. When the seeds start crackling, throw in the minced ginger and the minced garlic. Let it cook for about 30 seconds. The ginger and garlic will turn slightly brown.


6. Add the diced tomato and let it cook till it becomes soft. (I like to mash the tomato when it is cooked so that it mixes will with the dal. You can leave it the way it is if you prefer it diced.)

7. Put in the red chili powder and the garam masala and mix well.


8. Stir in the dal that was simmering in the pressure cooker. Add salt according to your taste, turn down the heat to low and let the mixture simmer for about 5 minutes. Turn off the heat, garnish with fresh coriander and serve.


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