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Wednesday, May 15, 2013

Dry Mung Daal

"A Thaali" anywhere in Gujarati Dining Restaurant is never complete without serving it in one of the four katoris (bowls) arranged in-line.

"Mung Daal" for a chilly winter, sounds good! Isn't it? It is one of the most popular daal preparations in Gujarat - Easy to digest and protein-rich... :) Also, a soupy version of the same can be served with a plate of steamed rice! 

Serves: 2


1 cup Mung Daal (skinless)
1/2 tsp Ginger paste
1/8 tsp Green chilly (finely chopped)
1/8 tsp Turmeric Powder
1/4 tsp cumin seeds
A pinch of hing
2 tsp Lemon juice
Salt to taste
2 tsp Ghee


- Wash mung daal properly and pressure-cook it for 2 whistles in lightly-salted water.
- Heat ghee in a pan and add cumin seeds, hing.
- Once it splutters, add ginger-garlic paste and chopped green chilly. Saute it for a while.
- Add boiled mung daal and rest of all ingredients into it. Mix well.
- Cook it for around 2-3 mins and at last, add lemon juice.
- Garnish with coriander leaves and serve hot!


- Make sure daal is just cooked and not mashed.
- Pressure-cooking (over the other methods of boiling) it keeps the flavors intact.

Linking this recipe to Manju's Kitchen - Priya's Versatile Recipes:


  1. I love dry moong daal!! though my mom makes it directly in a kadai!!

  2. Love this comfort and simple dal

  3. @Techie2Mom: Would love to know if it's a variant of this recipe with more/less ingredients! :)

    @Anu: Thanks, glad that you liked it!

  4. yummy one. thanks for linking to my event.


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