Khadi Moong Dal recipe

Ingredients

• 200 g (1 cup)yellow moong dal
• 1.25 ml (1/4 teaspoon)turmeric
• to tastesalt
• 480 ml (2 cups)water
• 120 ml (1/2 cup)finely chopped onions
• 120 ml (1/2 cup)chopped tomatoes, without pulp
• 30 ml (2 tablespoons)chopped coriander leaves
• 3.75–5 ml (3/4–1 teaspoon)garam masala
• 5 ml (1 teaspoon)ground coriander
• 2.5 ml (1/2 teaspoon)red chilli powder
• 5 ml (1 teaspoon)cumin seeds
• 45 ml (3 tablespoons)ghee, for tempering
• 1 smallgreen chilli, chopped (optional)
• 5–10 ml (1–2 teaspoons)lemon juice (optional)

Instructions

1. 1

   Measure the dal

   Measure out the yellow moong dal.

2. 2

   Rinse and cook

   Rinse the dal well and remove any dirt or grit. Put it in a pressure cooker with 480 ml water, salt and turmeric, then cook for 1 whistle.

3. 3

   Check the texture

   Leave the cooker until all the steam has escaped. The dal should be tender enough to press between your fingers, but still hold its shape rather than turn mushy.

4. 4

   Add more water

   Add 120 ml water and gently stir it through the dal.

5. 5

   Check consistency

   The dal should be thick.

6. 6

   Prepare the bowl

   Transfer the dal to a serving bowl and arrange the remaining ingredients nearby. Taste and adjust the salt before adding the toppings.

7. 7

   Add the onions

   Scatter the chopped onions over the dal.

8. 8

   Add the tomatoes

   Top with the chopped tomatoes.

9. 9

   Sprinkle the spices

   Sprinkle over the garam masala, ground coriander and red chilli powder.

10. 10

    Add green chilli

    Add the chopped green chilli if using.

11. 11

    Finish with coriander

    Scatter the chopped coriander leaves over the top.

12. 12

    Heat the ghee

    Heat the ghee in a pan and add the cumin seeds. Let them sizzle.

13. 13

    Pour over the dal

    Pour the hot ghee over the dal in a circular motion so it spreads around the bowl. It should sizzle briefly as it hits the toppings.

14. 14

    Finish the tempering

    The khadi dal tadka is ready.

15. 15

    Add lemon juice

    Add lemon juice on top to taste, if you like.

16. 16

    Serve while hot

    Serve hot with warm rotis.

What is khadi moong dal?

Moong dal is made from split, hulled mung beans, which cook into tender yellow lentils. This Indian-style version keeps the lentils thick and tops them with onion, tomato, spices and a hot ghee tempering.

The method works by cooking the dal until soft but still distinct, then adding the fresh toppings just before serving. Sizzling cumin in ghee brings a warm, aromatic finish to the bowl.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 13g protein, 34g carbs, 12g fat.

Most of the carbohydrate and fibre come from the moong dal, which also provides much of the protein. Ghee supplies most of the fat, while the onions and tomatoes contribute smaller amounts of carbohydrate; serve with a generous portion of vegetables alongside if you want to balance the plate.

Choosing the ingredients

Yellow moong dal: Rinse it thoroughly to remove any grit. The recipe relies on the grains staying intact, so avoid cooking them until they collapse.

Fresh toppings: Use finely chopped onion and tomatoes with the pulp removed, as specified. Coriander leaves add a fresh finish, while green chilli and lemon juice are optional.

Getting the dal texture right

Pressure cooking: Cook the dal with the measured water, salt and turmeric for 1 whistle. Wait for all the steam to release before opening the cooker.

Final consistency: The cooked grains should feel soft when pressed but not mushy. Stir in the additional 120 ml water gently and keep the mixture thick.

Layering the toppings

Fresh layer: Add the onion and tomato to the bowl, then sprinkle on the listed spices. Finish this layer with coriander and, if desired, chopped green chilli.

Salt check: Taste the dal before assembling the toppings and adjust the salt then. That gives you a chance to season the lentils evenly.

Making the cumin tempering

Hot ghee: Heat the ghee and add the cumin seeds, watching for them to begin sizzling. Pour it over the dal while hot so it spreads around the bowl and briefly sizzles on contact.

Serve promptly: The tempering is the final cooking step, so have the bowl ready before heating the ghee. Add lemon juice at the end if you want a sharper note.

What to serve with it

Rotis: Serve the dal hot with warm rotis, as suggested in the recipe. They are useful for scooping up the thick lentils and their toppings.

A simple side: A fresh salad or plain yoghurt can round out the meal without competing with the spiced ghee finish.

Recipe notes & tips

• Rinse the dal until the water runs clearer and check it for grit before cooking.
• Let the pressure release completely before checking whether the grains are tender.
• Stir in the extra water gently to help the dal hold its shape.
• Prepare the toppings before heating the ghee so you can pour it over while hot.
• Keep the tomatoes free of pulp as directed to avoid making the topping too wet.
• Add lemon juice a little at a time and taste as you go.

Variations

• Adjust the chilli: Leave out the green chilli for a milder bowl.
• Add lemon: Finish with lemon juice for a brighter, sharper flavour.
• Vary the ghee: Use the lower end of the listed amount for a less rich tempering.
• Change the spice level: Use 3/4 teaspoon garam masala for a gentler spice profile.
• Serve with rice: Offer plain rice instead of rotis, or alongside them.

Common mistakes to avoid

• Overcooking the dal: Stop when the grains are soft but still hold their shape.
• Opening the cooker too soon: Wait until all the steam has released before checking the dal.
• Adding water too quickly: Stir in the extra 120 ml gently so the mixture stays thick.
• Skipping the salt check: Taste and adjust the dal before adding the toppings.
• Letting the tempering cool: Pour the ghee and cumin over the bowl while they are still hot.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan or microwave until hot, adding a splash of water if the dal has thickened; the fresh toppings and tempering are best when newly assembled.

Frequently asked questions