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Whole Moong Lentils
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5 from 1 vote

Whole Moong Daal (Green Mung Lentils)

An earthy and homey recipe for sabut moong dal or whole green lentils, prepared with a flavorful masala of ginger garlic tomatoes, onion, and whole spices.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: Indian
Servings: 6
Author: Vaishali

Ingredients

For cooking the lentils:

  • 1 cup whole moong lentils rinsed and soaked for 30 minutes
  • 6 cups water
  • 1 tablespoon mustard oil /ghee See Notes
  • 2 green cardamoms
  • 1 clove
  • 1 dried red chili optional
  • 1 white onion, chopped about ½ cup
  • 2 large tomatoes, chopped about 1 cup
  • 2 cloves garlic, minced OR 1 teaspoon garlic paste
  • 1 inch piece of ginger, minced OR 1 teaspoon ginger paste
  • 1 green chili, chopped See Notes
  • ¼ teaspoon turmeric powder
  • Salt to taste

For Tadka or tempering the cooked lentils:

  • 1 tablespoon ghee or olive oil See Notes
  • A pinch of asafetida
  • ½ teaspoon cumin seeds
  • 2 tablespoon coriander powder
  • ¼ teaspoon red chili powder
  • ½ teaspoon garam masala
  • 1 teaspoon kasuri methi leaves
  • 5 sprigs of cilantro stems removed and chopped

Instructions

To cook the lentils:

  • Set a pressure cooker on high heat and add all the ingredients under “For cooking the lentils” into it. Close the lid and let it come to full pressure or 1 whistle (about 10 minutes).
  • Lower the heat to medium low and let cook for 30 minutes. After 30 minutes, turn the heat off and let the pressure release by itself (this will take 7-8 minutes).
  • Open the lid and stir around to check the consistency. If you would like to add more water, boil some in a microwave and add to the cooker. Set it on low heat and let come to a simmer.
  • If you think that the lentils are too watery, set the cooker on low heat and let come to a simmer. However, take note that the lentils will soak up some water as they sit so it’s better to have a thinner consistency to begin with.

To prepare the tempering or tadka

  • Set a small, heavy bottomed skillet on medium high heat and add ghee/oil to it.
  • Once the ghee is hot, add asafetida and cumin seeds.Let the seeds splutter before adding coriander powder and chili powder.
  • Let the masala cook for about 30 seconds and carefully pour this spiced ghee to the pressure cooker with the cooked lentils.
  • Let the lentils and tadka simmer gently for another 10 minutes. Add garam masala and kasuri methi and stir. Turn the heat off, cover and let rest for a few minutes.
  • Sprinkle cilantro leaves before serving.

Notes

Make the recipe vegan by skipping ghee and using oil.
Use green chili according to the heat level you desire – jalapeno, serrano or thai chili.