Yellow moong dal (split yellow lentils) is one of the most versatile dals in Indian cooking. Known for its quick cooking time, easy digestibility, and high protein content, it is often prepared as a comforting curry or dry sabji. This Moong Dal Sabji version is semi-dry, flavored with a base of onions, tomatoes, garlic, and everyday Indian spices.
Unlike soupy dals, this sabji has a thicker consistency where the lentils coat well with masala, making it ideal to eat with chapati or paratha. The process begins with soaking the dal to soften it and reduce cooking time. It is then cooked with a fragrant tempering of cumin, onions, garlic, and tomatoes, along with warming spices like coriander, chili powder, and garam masala.
The dish is finished with lime juice, fresh green chilies, and coriander, which brighten the flavors. It is wholesome, light on the stomach, and takes less than 40 minutes to prepare, making it a practical option for weekday meals.
Soak Dal:
Wash moong dal until water runs clear. Soak in enough water for 1 hour. Drain before cooking.
Prepare Tempering:
Heat oil in a pan over medium-high heat. Add cumin seeds and let them crackle for 3–4 seconds.
Sauté Aromatics:
Add onions and cook until golden brown. Add garlic and sauté for 1 minute.
Cook Masala:
Add tomatoes, coriander powder, red chili powder, turmeric, garam masala, and salt. Cook until tomatoes soften. Add ¼ cup water if mixture is too thick.
Add Dal:
Add soaked moong dal. Stir and sauté for 5 minutes, adding splashes of water to prevent sticking.
Cook Dal:
Add ½ cup water, cover, and cook on low heat for 15 minutes or until dal is tender and liquid has mostly evaporated.
Finish:
Stir in lime juice. Garnish with slit green chilies and chopped coriander. Serve hot.
Tips and Tricks
- Soaking helps – It ensures even cooking and reduces time. If in a hurry, you can skip soaking but increase cooking time.
- Consistency control – Add more water for a softer curry-like version or cook longer for a dry sabji texture.
- Extra flavor – Add a pinch of hing (asafoetida) with cumin for a more authentic taste.
- Make it richer – A small spoon of ghee drizzled before serving elevates flavor.
- Spice level – Adjust chili powder and green chilies based on your heat preference.
Frequently Asked Questions
Yes, but it will take longer to cook and may need extra water. Soaking is recommended for better texture.
It pairs best with roti, paratha, or jeera rice. A simple salad or raita makes it a wholesome meal.
Yes. Moong dal is low in fat, high in protein, and easily digestible, making it suitable even for light dinners.
Yes. Sauté the masala in the cooker, add soaked dal, ¾ cup water, and pressure cook for 2 whistles.
