Moong Dal Recipe is a simple and comforting dish made with moong dal (yellow lentils), which is creamy and full of flavor. It’s easy to make at home and gives you the taste of a restaurant-quality dal. The dal becomes rich and smooth thanks to the addition of ghee (clarified butter), garlic, and fresh cream. The spices, like cumin seeds, onions, and green chilies, bring extra flavor and make the dish even more delicious. This dish is perfect for a cozy meal with roti, naan, or rice, and it’s both filling and healthy.
About Moong Dal Recipe
Dal is a favorite and essential dish in many Indian households, often served at festivals, weddings, and other special occasions. It’s a go-to meal because it’s not only packed with nutrients but also delicious and easy to make. The rich flavors and comforting texture of dal make it so enjoyable that it’s hard to stop eating once you start.
At celebrations like weddings, dal takes center stage because it’s filling and satisfying. Hosts want to make sure everyone leaves happy and full, and dal helps achieve that. It’s a dish that brings people together and adds to the joy of the occasion. Filling people up with hearty food like moong dal makes the event even more special.
In many homes, dal is a regular dish, loved for its taste and simplicity. Moong dal, in particular, is a favorite because it’s quick to prepare, flavorful, and nourishing. Whether enjoyed during a family meal or at a big celebration, dal is a comforting dish that brings warmth and happiness to any table.
Watch on how to make the Moong Dal Recipe
Quick and Delicious: Gobi Paratha with Creamy Moong Dal
When I made the moong dal recipe, it was super quick and easy, which gave me extra time to focus on making the main dish. I chose to make Gobi Paratha, a delicious stuffed flatbread with spiced cauliflower. The combination of the creamy moong dal and the lightly spiced paratha was amazing! The soft, warm paratha paired perfectly with the rich, smooth dal, and everyone loved it. To make it even better, I served the meal with some cooling raita and a fresh salad. The flavors all worked so well together, making it a meal that was not only satisfying but also enjoyed by everyone.
About the Ingredients:
- Moong Dal (250g) – Moong dal, or split yellow lentils, is packed with protein, fiber, and essential nutrients. It is easy to digest and commonly used in Indian cooking for its mild flavor and creamy texture.
- Ginger (½ inch, sliced thinly) – Ginger adds a warm, slightly spicy flavor to the dal. It also helps with digestion and has anti-inflammatory properties, making the dish both tasty and healthy.
- Water (6-7 cups) – Water is essential for cooking the dal to a soft, creamy consistency. The amount can be adjusted based on how thick or thin you like your dal.
- Ghee (2 tbsp) – Ghee, or clarified butter, adds richness and a nutty aroma to the dal. It enhances the flavors of the spices and gives the dish a smooth, velvety texture.
- Indian Onion or Red Onion (1 medium, sliced small) – Indian onions or red onions are slightly smaller, have a stronger flavor, and are more pungent compared to Western onions. They bring a mild sweetness and depth to the dal. Cooking them until golden brown enhances their natural sweetness and adds a rich flavor to the dish.
- Green Chilli (1, slit) – Green chilies add a mild heat to the dal. Slitting them instead of chopping releases their flavor without making the dish overly spicy.
- Cumin Seeds (½ tsp) – Cumin seeds give a warm, earthy, and slightly nutty taste. When fried in ghee, they release a deep aroma that enhances the dal’s flavor.
- Fresh Cream or Cooking Cream (¼ cup) – This ingredient makes the dal extra creamy and rich. It balances the heat from the spices and gives the dish a luxurious texture.
- Garlic Cloves (6, roughly chopped) – Garlic adds a strong, slightly spicy, and savory flavor. It also has antibacterial properties and enhances the overall depth of the dish.
- Red Chilli Powder (1 tsp) – Red chilli powder gives the dal a gentle heat and a warm, reddish color. I don’t recommend using Kashmiri chilli powder for this dish because it is milder and mainly used for color rather than heat. Regular red chilli powder works better for enhancing the flavor. You can adjust the amount based on your spice preference.
How to Cook Moong Dal in a Pot
Soak the Dal – Before cooking, soak the moong dal in water for at least 30 minutes. This helps soften the lentils and reduces cooking time.
Add Water & Start Cooking – Drain the soaked dal and add it to a pot with 4 cups of water. Place it on the stove over medium heat.
Let It Simmer – Cook the dal for about 30 to 35 minutes, stirring occasionally. Stirring prevents it from sticking to the bottom and ensures even cooking.
Check Consistency – Moong dal thickens as it cooks. If it starts getting too thick, add more water, a little at a time, until you reach your preferred consistency.
Why Some People Prefer Cooking Moong Dal in a Pot Instead of a Pressure Cooker
Some people like to cook moong dal in a pot instead of a pressure cooker because it gives them more control over the texture. They can check if the dal is soft or still slightly grainy as it cooks. Slow cooking in a pot also helps bring out more flavor and keeps the nutrients in the dal. Another reason is that not everyone owns a pressure cooker, so using a pot is an easy and accessible option. Some people also feel safer with a pot since pressure cookers release steam and can seem tricky to use.
Cooking dal in a pot is also a traditional method that has been used for generations before pressure cookers became common. Many home cooks still prefer this way because it is simple and gives great taste. Even though it takes more time, cooking moong dal in a pot allows for a hands-on approach, making it another great way to enjoy a tasty and comforting meal.
Adjusting Moong Dal Consistency and Creaminess
Moong dal tends to thicken as it sits, so if you want to adjust the consistency when serving, it’s better to use hot water. Using hot water helps the dal blend smoothly without cooling it down too much, which can affect the texture. Just stir in the hot water and heat the dal until it reaches the consistency you like. You can also add more cream if you prefer a richer, creamier texture. For this recipe, though, the creamier, the better, as it gives the dal a smooth and velvety finish!
Step-by-Step Instructions on how to make the Moong Dal Recipe
- Begin by heating a pressure cooker on low flame. Add 1 tablespoon of ghee, followed by the chopped garlic cloves. Fry them gently for about a minute or until the aroma fills your kitchen.
- Add 6 cups of water to the pressure cooker and bring it to a boil. Once boiling, toss in the sliced ginger, red chili powder, salt, and rinsed moong dal.
- Give it a quick stir, then cover the pressure cooker with its lid and cook on low flame until you hear 2 whistles (this usually takes around 15–20 minutes).
- Let the pressure release on its own before opening the lid. Once the lid is open, keep the dal on a low flame and let it cook for another 30 minutes. This extra time will make the dal thicker, creamier, and extra delicious.
- While the dal is cooking, take a pan and add one tablespoon of ghee. Let it melt over medium heat. Then, add some cumin seeds and wait for them to start crackling.
- Next, put in the sliced onion and a green chili. Stir them gently as they cook. Keep cooking until the onion turns a golden brown color. This step is important because it adds a rich, delicious smell and taste to your dish.
- Gently take the cooked dal out of the pressure cooker and pour it into the pan where you’ve already prepared the tempering (spices cooked in oil). Mix everything together slowly. Let it cook on a low flame for about 5 minutes so the flavors blend well.
- Next, add the cream to the dal. This will make it rich and creamy. Stir it in carefully and let it cook for another 2 minutes. Keep stirring so the dal gets a smooth and delicious texture. And that’s it – your creamy, flavorful dal is ready to enjoy!
- Take the dal off the heat and sprinkle freshly chopped coriander leaves on top for a nice flavor and color. Serve it with soft, warm rotis, buttery naans, or fragrant steamed rice. For an extra boost of flavor, you can also add a simple tadka (tempering) just before serving. To make the tadka, heat a little ghee (clarified butter) in a small pan, add a pinch of Kashmiri red chili powder, and pour it over the dal. You can also mix in a spoonful of fresh cream for a rich, creamy taste. This will make the dal even more delicious. Trust me, your taste buds will love it!
Substitutes for Moong Dal Recipe
While this moong dal recipe calls for the moong dal, you can easily substitute it with other types of lentils available in your pantry. Some great options include:
- Toor dal (split pigeon peas)
- Masoor dal (red lentils)
- Kali masoor dal (black masoor lentils)
How to Cook Moong Dal Recipe in Instant Pot
Here’s how you can make the Malai Moong Dal using an Instant Pot for a quicker, hands-off cooking experience!
Ingredients:
- 250g moong dal (yellow lentils)
- ½ inch ginger (sliced thinly)
- 1 ½ tsp salt
- 6-7 cups water (adjust as needed)
- 2 tbsp ghee
- 1 medium-sized onion (sliced into small pieces)
- 1 green chili (slit)
- ½ tsp cumin seeds
- ¼ cup fresh cream or cooking cream (adjust to preference)
- 6 garlic cloves (roughly chopped)
- 1 tsp red chili powder
Instructions for Instant Pot:
- Prepare the Moong Dal:
- Start by rinsing the moong dal thoroughly under cold running water. This helps remove any dirt, dust, or impurities. If you’d like the dal to cook faster, you can soak it in water for about 30 minutes before cooking. However, if you’re using an Instant Pot, soaking is optional since it cooks quickly anyway.
- Sauté the Garlic:
- Turn on the Instant Pot and select the Sauté mode. Add 1 tablespoon of ghee to the pot. Wait for the ghee to melt and heat up. Once it’s hot, add the chopped garlic to the pot. Stir the garlic while it cooks for about 1 minute. You’ll know it’s ready when the garlic smells delicious and fragrant.
- Add the Spices:
- Add sliced ginger and red chili powder to the pot. Stir gently for about a minute. This will help the ginger and spices mix well and release their delicious flavors into the dish.
- Add Water and Moong Dal:
- Start by pouring 6 cups of water into the pot. Then, take the rinsed moong dal and add it to the water. Next, add 1 1/2 teaspoon of salt. Once everything is in the pot, give it a good stir to mix all the ingredients together.
- Pressure Cook:
- Close the lid of the Instant Pot tightly. Make sure the valve is set to Sealing (this keeps the pressure inside). Next, press the Pressure Cook button and choose the High setting. Set the timer for 8 minutes.
- When the cooking time is done, don’t open the lid right away! Let the pressure inside release naturally for about 10 minutes. After that, carefully turn the valve to release any leftover pressure before opening the lid.
- Sauté the Tempering:
- While the dal is cooking in the Instant Pot, you can prepare the tempering on the stovetop. Take a small pan and add 1 tablespoon of ghee to it. Place the pan on medium heat and let the ghee heat up.
- Add cumin seeds, sliced onion, and slit green chili. Sauté for about 5 minutes, or until the onions turn golden brown.
- Combine the Dal and Tempering:
- Open the lid of the Instant Pot slowly and carefully. Take the tempering mixture you prepared and gently pour it over the cooked moong dal inside the pot. Make sure to spread it evenly so the flavors mix well with the dal.
- Add the Cream:
- Reduce the heat in the instant pot to a low setting and gently stir in ¼ cup of fresh cream or cooking cream. The cream will add a rich, velvety texture to the dish. Allow the dal to simmer for another 2 minutes, giving it time to thicken and develop a creamy consistency.
- Garnish and Serve:
- Finally, garnish your dal with fresh coriander leaves. If you want to add an extra burst of color and flavor, you can finish the dish with a tadka (tempering) of Kashmiri chili powder. Simply heat a little ghee or oil in a small pan, add the Kashmiri chili powder, and pour it over the dal just before serving. This will give the dal a beautiful red hue and a mild, smoky heat. Also add a tablespoon of fresh cream, if you want.
FAQS
Yes, you can use canned lentils as a quick alternative to dried lentils, but the texture and flavor might differ slightly. Since canned lentils are pre-cooked, you can skip the soaking and pressure cooking steps. Simply rinse the canned lentils thoroughly to remove excess salt or preservatives, and add them directly during the simmering stage to allow them to absorb the spices and flavors.
What can I use as a substitute for fresh cream?
If fresh cream is not available, you can use alternatives like coconut cream, cashew paste, or even plain yogurt. Coconut cream will give the dish a slightly sweet and tropical flavor, while cashew paste adds creaminess without altering the taste much. Yogurt is another great option, but ensure it is unsweetened and whisked well to prevent curdling when heated.
How do I make this recipe vegan?
To make this recipe vegan, replace the fresh cream with coconut cream or cashew cream. Additionally, substitute ghee with any plant-based oil, such as coconut oil or sunflower oil. These changes ensure the dish remains rich and flavorful while adhering to a vegan diet.
Can I prepare this recipe without a pressure cooker or Instant Pot?
Absolutely! If you don’t have a pressure cooker or Instant Pot, you can cook the lentils on a stovetop. First, rinse and soak the lentils for at least 30 minutes. Then, cook them in a large pot with water over medium heat until they are soft and tender. This process might take 45-60 minutes, so be sure to keep an eye on the water level and add more if needed while cooking.
How do I store leftovers, and how long do they last?
Store the leftover dal in an airtight container and refrigerate it for up to 3 days. When reheating, you may need to add a little water to adjust the consistency, as dal tends to thicken when stored. Ensure the dal is heated thoroughly before serving again.
Moong Dal Recipe (Moong Dal Tadka)
Description
Malai Moong Dal is a delightful dish that combines the richness of cream with the earthy flavors of lentils. This creamy whole moong lentil preparation offers a luxurious and indulgent experience for your taste buds. The combination of tender lentils, aromatic spices, and the smoothness of cream creates a harmonious blend of textures and flavors that is sure to impress.
Ingredients for Malai Moong Dal
Instructions for the Malai Moong Dal
Instructions on how to make the Malai Moong Dal with Pressure Cooker
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In a pressure cooker, in low flame, add the roughly chopped garlic and fry for about a minute or until aromatic.
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Add in 6 cups of water, and let it boil.
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Once the water boils, add in the chopped ginger, red chilli powder, salt and the soaked moong dhal.
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Cover the pressure cooker with the weight and in low flame pressure cook until 2 whistles. This may take about 15 to 20 minutes.
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Once the whistle goes off silent completely, open the lid and cook the dhal for another 30 minutes in low flame.
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Once the dal reaches to a slightly thicker consistency, transfer it to a pan, add another tablespoon of ghee.
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Add 1/2 tsp of the cumin seeds, the chopped onions and green chilli.
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Fry till it turns golden brown.
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Transfer the dhal from the pressure cooker to the pan and cook for another 5 minutes in low flame.
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Add in the 1/4 cup fresh or cooking cream and fry the dhal for another 2 minutes in low flame.
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Garnish with some chopped coriander leaves. Serve the Creamy Malai Dhal with your favourite rotis or chapatis, naans or even rice with some chopped coriander leaves.
Instructions on how to make the Malai Moong Dal Recipe with Instant Pot
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Wash the moong dal under cold water until it’s clean. Soaking is optional but helps cook the dal faster.
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Set the Instant Pot to Sauté mode. Add 1 tbsp of ghee and chopped garlic. Sauté for about 1 minute until the garlic becomes fragrant.
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Add sliced ginger and red chili powder to the pot. Sauté for another minute to release the spices' flavors.
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Pour in 6-7 cups of water and add the rinsed dal and salt. Stir well.
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Close the Instant Pot lid and set the valve to Sealing. Select Pressure Cook mode on High for 8 minutes. After cooking, let the pressure release naturally for 10 minutes.
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While the dal is cooking, heat 1 tbsp of ghee in a pan. Add cumin seeds, sliced onion, and slit green chili. Sauté until the onions turn golden brown.
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Open the Instant Pot. Stir the cooked dal into the onion and spice mixture. Let it simmer for 5 minutes to blend the flavors.
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Stir in ¼ cup of fresh cream or cooking cream. Let the dal cook in the Instant Pot for another 2 minutes in low heat or temperature to become rich and creamy.
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Garnish with freshly chopped coriander leaves and serve alongside roti, naan, or rice. For an extra layer of flavor, drizzle a tadka made with Kashmiri chili powder infused in hot ghee, and finish with a dollop of fresh cream just before serving.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 121.58kcal
- % Daily Value *
- Total Fat 9.67g15%
- Saturated Fat 5.96g30%
- Trans Fat 0.14g
- Cholesterol 26.55mg9%
- Sodium 735.18mg31%
- Potassium 183.87mg6%
- Total Carbohydrate 8.03g3%
- Dietary Fiber 1.72g7%
- Sugars 3.9g
- Protein 2.66g6%
- Vitamin A 105.85 IU
- Vitamin C 31.29 mg
- Calcium 41.39 mg
- Iron 0.93 mg
- Vitamin D 0.19 IU
- Vitamin E 0.58 IU
- Vitamin K 19.34 mcg
- Thiamin 0.07 mg
- Riboflavin 0.1 mg
- Niacin 0.6 mg
- Vitamin B6 0.15 mg
- Folate 37.67 mcg
- Vitamin B12 0.01 mcg
- Phosphorus 53.26 mg
- Magnesium 21.99 mg
- Zinc 0.41 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
