Moong Dal Fry

Moong Dal Fry

This is a quick and easy Punjabi recipe for delicious homemade moong dal fry that I make often. I make a variety of lentils daily and mung dal is one of them.
In this Moong dal Fry recipe, first the mung lentils are cooked. Then to the cooked mung lentils, a sauteed mixture of onions, spices and tomatoes is added which are simmered for a few more minutes. The end result is a creamy and soft moong dal.
Legumes or dal are a staple in Indian cuisine and there are so many ways to prepare them. In Indian cuisine you will find many variations of dal – from the simplest basic version made with minimal ingredients to spicy or rich versions made with many ingredients.


To cook Moong Dal

▢ ½ cup split and peeled mung lentils (yellow moong dal)
▢ 1.5 cups water for pressure cooking
▢ 1 pinch of turmeric
▢ 1 cup water – add later when dal simmers or add to consistency required
Also Read: Moong Dal Tadka

Other ingredients

▢ 1 medium onion – finely chopped
▢ 1 finely chopped medium sized tomato
▢ 1 green pepper – sliced or chopped
▢ 1 dry red chilli
▢ ½ inch ginger – finely chopped
▢ 3 to 4 finely chopped garlic
▢ 1 teaspoon of cumin seeds
▢ 1 pinch of asafoetida (hing)
▢ ¼ teaspoon of turmeric powder
▢ ¼ teaspoon ground red pepper
▢ ¼ teaspoon garam masala powder
▢ 1 tablespoon chopped coriander leaves
▢ ½ teaspoon dried fenugreek leaves
▢ 2 tablespoons of oil + ½ tablespoon of butter


Cooking Moong Dal

  1. Choose and rinse the mung lentils first.
  2. Then add the lentils to the pressure cooker with the water and turmeric powder.
  3. Stir and cook the lentils under pressure for 3 to 4 whistles until the dal is tender and mushy.
  4. Mash the moong dal with a spoon.
  5. Stir in a little salt and add water as needed to achieve the desired consistency. Keep the dal simmering over low heat.

Making Yellow Moong Dal Fry

  1. Heat the oil with the butter. First crack the cumin seeds.
  2. Add the onions and saute until light brown and translucent.
  3. Now add the ginger, garlic, green peppers and dry red peppers. Sauté for half a minute.
  4. Add the tomatoes and stir until they become tender.
  5. Add all the red pepper powder, garam masala powder, turmeric powder, asafoetida, kasuri methi and cilantro leaves.
  6. Stir and continue to sauté until the oil begins to leave the sides of the masala.
  7. Continue to sauté for an additional 1 to 2 minutes after the oil has started to leave the sides. Add this mixture to the simmering dal.
  8. Stir and simmer the dal for 2 to 3 minutes or more until the flavors have combined well in the dal and until you achieve the desired consistency.
  9. If you like, you can add a few drops of lemon juice to the dal.
  10. Serve Moong Dal Fry garnished with coriander leaves with cumin rice, steamed rice or even chapatis.


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