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Tuesday, April 7, 2015

Chilkewali Moong Dal

While enough is said about the benefits of consuming whole lentils ( that includes the skin ), few of us can resist the irresistible lure of  yellow dals . As a result, whole lentils usually make a rare appearance on the plate in the form of sprouts salad or maybe a sundal . But this is one recipe that will change the way be treat whole lentils. I first discovered it thanks to a neighbour who cooks it regularly for her two year old. Since then, it has become a part of our menu.

Read on for the recipe -

Preparation time - 15-20 mins

Ingredients -

  • 1 cup green moong dal ( split ones will also do if they have the skin on )
  • 1 large ripe tomato
  • 1 small onion
  • 1/2 tsp GG paste
  • 1/2 tsp coriander powder
  • 1 tbsp coriander leaves
  • 1/2 tsp red chili powder
  • pinch of garam masala
  • 1/4 tsp turmeric
  • 1/4 tsp cumin seeds
  • 2 tsp oil
  • salt to taste

Preparation - Wash and soak the green/whole moong overnight .

Finely chop the onion and tomato.

Cooking - Take the soaked moong dal in a pressure cooker along with salt, turmeric, coriander powder and half of the coriander leaves. Add 2 1/2 cups water. Cook for 2-3 whistles. Keep aside till steam escapes.

Heat the oil in a wok. Add the cumin seeds. When they stop spluttering, add the onions and fry to translucent. Then add the GG paste and fry for 2 mins more.

Add chopped tomato along with red chili powder and garam masala . Cook till tomato turns mushy. Pour the cooked lentils into the wok. Bring everything to a gentle boil. Simmer for 2 mins

Add the chopped coriander and  remove from the flame.

Serve with roti/chappati. Goes well with rice too !!


  1. loved the recipe.. Thanks for sharing



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