Dry Moong Dal Recipe | Dry Yellow Moong Dal | Gujarati Dry Yellow Moong Dal

yellow moong dal

🥗Healthier: split green moong dal

💰Cheaper: split yellow lentils

Split green moong dal is equally nutritious and offers a similar texture.

cumin seeds

💰Cheaper: ground cumin

Ground cumin is more accessible and can be used in smaller amounts.

mustard seeds

💰Cheaper: canola seeds

Canola seeds can provide a similar flavor profile.

curry leaves

💰Cheaper: bay leaves

Bay leaves can be used as a substitute for a different aromatic flavor.

Rinse yellow moong dal under cold water until water runs clear.

Soak the dal in water for 30 minutes to soften.

Drain the soaked dal and add it to a pot with fresh water and turmeric.

Boil the dal over medium heat until tender, about 20-25 minutes, then drain excess water if needed.

Heat oil in a pan over medium heat until shimmering.

Add cumin seeds and mustard seeds to the hot oil and sauté until they start to pop.

Stir in asafoetida, chopped green chilies, ginger, and garlic; sauté for 1-2 minutes until fragrant.

Add chopped onions and cook until they turn translucent, about 5 minutes.

Mix in chopped tomatoes, red chili powder, and salt; cook until tomatoes soften, about 3-4 minutes.

Add the cooked dal to the pan and mix well with the spices.

Simmer for 5-10 minutes to allow flavors to meld, adding water for desired consistency.

Finish with lemon juice and chopped coriander leaves before serving.

Cooking Techniques

Spice Level: