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
▢ 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
- Choose and rinse the mung lentils first.
- Then add the lentils to the pressure cooker with the water and turmeric powder.
- Stir and cook the lentils under pressure for 3 to 4 whistles until the dal is tender and mushy.
- Mash the moong dal with a spoon.
- 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
- Heat the oil with the butter. First crack the cumin seeds.
- Add the onions and saute until light brown and translucent.
- Now add the ginger, garlic, green peppers and dry red peppers. Sauté for half a minute.
- Add the tomatoes and stir until they become tender.
- Add all the red pepper powder, garam masala powder, turmeric powder, asafoetida, kasuri methi and cilantro leaves.
- Stir and continue to sauté until the oil begins to leave the sides of the masala.
- 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.
- 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.
- If you like, you can add a few drops of lemon juice to the dal.
- Serve Moong Dal Fry garnished with coriander leaves with cumin rice, steamed rice or even chapatis.