How to make Dry Moong Dal Sabzi. No Onion, no Garlic Recipe - Ludwig's Kitchen

moong dal

🥗Healthier: split yellow lentils

💰Cheaper: split peas

Split peas are often less expensive and provide a similar texture.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Vegetable oil is typically cheaper and works well for frying.

fresh coriander leaves

🥗Healthier: parsley

💰Cheaper: dried coriander

Dried coriander is a cost-effective alternative with a longer shelf life.

ginger

🥗Healthier: ginger paste

💰Cheaper: ground ginger

Ground ginger is a more affordable option that can be used in smaller amounts.

Soak Yellow Moong Dal in water for 30 minutes, then drain.

Heat oil in a pan over medium heat until shimmering.

Add cumin seeds and mustard seeds; sauté until they splutter, about 1 minute.

Add Hing (Asafoetida) and stir briefly.

Mix in Kashmiri red chillies and sauté for a minute.

Sprinkle turmeric powder, red chilli powder, coriander powder, and cumin powder; stir well to combine.

Add the soaked Yellow Moong Dal and salt; mix thoroughly.

Pour in water to cover the dal, bring to a boil, then reduce heat.

Cover and simmer until dal is tender, stirring occasionally.

Uncover, add sugar and garam masala, and cook for an additional 5 minutes to thicken.

Add lemon juice and garnish with chopped coriander leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens