Moong Dal

Moong Dal

56

"I actually learned this in the kitchen of this lovely Indian woman! Serve hot in soup bowls, or over rice."
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Ingredients

1 h 30 m servings 127 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 127 kcal
  • 6%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 20.4g
  • 7%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 656 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Rinse split peas; add to saucepan with 2 1/2 cups water. Allow split peas to soak for 30 minutes.
  2. Heat split peas and water, with salt, until boiling. Reduce heat to medium-low and cook until tender and thickened, 15 to 20 minutes. Add more water, if necessary, to prevent drying out. Stir in ginger, jalapeno pepper, tomato, lemon juice, and turmeric.
  3. Heat oil in a small saucepan and add cumin seed and red chile pepper. When pepper is heated, add Asafoetida powder and garlic. Stir mixture into split peas and add cilantro; mix well.

Reviews

56
  1. 80 Ratings

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Most helpful positive review

A great basic dahl recipe. It can also be enhanced with all manner of vegetable matter to round out your diet: diced broccoli, sweet corn kernels, red/green/yellow bell pepper, chopped fennel, p...

Most helpful critical review

I'd like to chime in about the aesofetida. It is also labeled "Hing" and you can find it in most ethnic stores. My Indian buddies tell me that lots of Indians won't even have the stuff in the ho...

I'd like to chime in about the aesofetida. It is also labeled "Hing" and you can find it in most ethnic stores. My Indian buddies tell me that lots of Indians won't even have the stuff in the ho...

A great basic dahl recipe. It can also be enhanced with all manner of vegetable matter to round out your diet: diced broccoli, sweet corn kernels, red/green/yellow bell pepper, chopped fennel, p...

Just FYI - If the dried yellow split peas are round, they're "chana dal". Moong dal is smaller and more oval-shaped.

I took my cue from the cocmments by Ednicious and viewed it as an "enthusiastic" dahl - and I made it a bit differently but it came out great! I soaked the split yellow peas for a few hours, wh...

I concur -- this is "Yummy". It helps that I already love Indian food. What I learned from this recipe: - substitutions work well: I used the limes of 4 whole limes (3 TB) not lemon - I did not ...

After reading all the reviews here, I tried making this with different proportions. I also soaked the moong beans for about 2 hours – and it STILL took well over an hour to cook and continual a...

Loved it!.. My sister in-law made this the last time we were there and I really enjoyed it! Having found the recipe on here, I decided to try to make it too. I was happy with the results! I a...

Very good, easy recipe. I omitted the "1 pinch Asafoetida"

There's one word to describe this dish: PHENOMENAL!!! Thank you, Pyromommy, for a wonderful, tasty and above all, EASY recipe! (I did find it a bit on the mild side for my taste, but that's a...