Dry moong(mung) dal (dry split green gram)

Servings: 2-3
Soaking time: 2 hours.
Preparation time: 5 minutes.
Cooking time: 14-15 minutes.
Total time: 20 minutes.

Sometimes housewives are in dilemma what to make? So there is no need to come in stress, just prepare this recipe blindfold. It goes with every meal even though it is perfect for breakfast.

“Dry Mung Dal” is a light, nutritious, and protein-rich dish that is both comforting and easy to prepare. It is wonderful in taste.

Perfect for any season, perfect side dish which is rich in protein. Study says, starting your day with protein diet is good for healthy life.

the recipe is made from split yellow moong lentils, this dry sabji-style preparation is mildly spiced and often enjoyed as a side dish with roti, paratha, or even rice. Known for its quick cooking time and digestibility.

Moong dal is a favorite in Indian households, especially for those looking for a healthy yet tasty option. This dry version is perfect for everyday meals and can also be packed in lunch boxes. With just a few basic spices and a tempering of mustard seeds or cumin, Dry Mung Dal becomes a wholesome addition to any thali.

Have a good day…

Ingredients:

Mung dal (Split green gram): 100 gm
Onion: 1 no. (Small size)
Tomato: 1 no. (Medium size)
Ginger: 2”pieces
Green chilli: 1 no.
Coriander leaf: 1 tablespoon
Mustard seed: ¼ teaspoon
Cumin: ¼ teaspoon
Chilli powder: ¼ teaspoon
Coriander powder: ½ teaspoon
Turmeric powder: ¼ teaspoon
Salt: 1 teaspoon (as per taste)
Mustard oil: 1 tablespoon
Lemon: ¼ no.

Preparation:

Soak Mung dal minimum 2 hours or overnight.
Clean and chop onion, ginger, garlic, green chilli and coriander leaves into small pieces. Keep aside.

Method:

Take a fry pan. Heat oil and add cumin and mustard seed, let it sputter for few seconds; add chopped onion, garlic, green chilli and ginger, fry it for couple of minutes or till it turns translucent.
Add chopped tomato, stir fry for couple of minutes adds salt, red chilli powder, coriander powder and turmeric powder, stirs for a minute, add soaked Mung dal. Stir and cook on low flame with lid on for 4-5 minutes (Till it is done). Stir occasionally.
Add chopped coriander leaf and put off the flame, add lemon juice before serving. Transfer into serving bowl. Sprinkle the coriander leaves on it. Serve hot or warm as per your choice. You can serve this as a side dish with “Chapatti” or “Different types of Chapati” “Dost paratha” “Spring Onion Paratha” “Pumpkin Paratha” “Kalonji Paratha”.