• Sheetal Jandial

Sukha Moong (dry whole green moong dal)

Updated: Jun 30


Packed with proteins and nutrition, dry whole green moong dal or dry mung beans could be served as a side with a curry, kadhi... it also makes for a great meal served on its own with chapatis or rice.



Serves 4

Time taken:

Soaking whole green moong dal: 3-4 hours

Cooking: 30 minutes


Ingredients to make Sukha Moong


1 ½ cups whole green moong dal / mung beans

3 cups water

2 tbsp ghee

8-10 curry leaves

1 tsp mustard seeds

½ tsp cumin seeds / jeera

½ tsp carom seeds / ajwain

1 tsp asafoetida powder / hing

2 dried Kashmiri red chillies

3 green chillies, finely chopped

4-5 cloves of garlic, bruised with the back of a knife

2 inch piece of ginger, finely chopped

1 onions, medium sized, finely chopped

2 tomatoes, medium sized, finely chopped

2 tsp coriander powder / dhania powder

1 tsp turmeric powder / haldi

Salt, to taste


Method of making Sukha Moong


Soak the whole green moong dal / green mung beans in sufficient water. Pressure cook the soaked whole green moong dal with 3-4 cups water and salt, till lightly underdone – we are leaving it slightly undercooked as it will be further cooked with the tadka for 10 minutes or so to blend flavours. Keep aside to cool.


There should be about 1 cup of water remaining in the pressure cooker once the whole green moong dal is cooked – we would not need more water. Incase the quantity of water seems less, pls add as required.


Once the whole green moong dal is at room temperature, heat ghee in a cooking pot / kadhai to prepare the tadka. Add curry leaves, mustard seeds, cumin seeds / jeera, carom seeds / ajwain and asafoetida powder / hing. Once these crackle, add the dried Kashmiri red chillies, chopped green chillies, ginger and garlic. Sauté this mix for a minute or so and add chopped onions.


Cook the onions till they turn a light brown, add tomatoes and mix well. Add coriander powder and turmeric powder once the tomatoes are almost done. Give the tadka a good mix and stir in the partially cooked whole green moong dal / green mung beans along with the water. Mix well, taste and adjust flavours – go easy on the salt as this mix will cook down further. Cover the kadhai and let the dal cook for 8-10 minutes on medium heat allowing flavours to blend – stir occasionally.


Once the whole green moong dal is cooked through, check for seasoning and serve warm with thalipeeth, jowar roti, chapati…


Do take a look at the other big plates / mains and other traditional Indian food recipes.


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