Dry Moong Dal Recipe | Sookhi Moong Dal

cooking oil

🥗Healthier: ghee

💰Cheaper: butter

Ghee adds richness while butter is often less expensive.

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, 1 small onion (chopped), and 1 green chili (chopped). Cook for 1 minute.

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.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary