Name: Punjabi Sookhi Moong Dal
Prep time: 10 min
Cook time: 15 min
Total time: 55 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ cup Split Yellow Mung Beans, dhuli moong dal, soaked and drained completely; ½ Onion, finely chopped; ½ Tomato, finely chopped; 1 Green Chili Pepper, finely chopped; ½ tsp Ginger-Garlic Paste; ½ tsp Cumin Seeds; ¼ tsp Ground Turmeric; ¼ tsp Red Chilli Powder; ¼ tsp Garam Masala; 1 tbsp Ghee; ¼ cup Water, just enough to steam; ½ tsp Salt; 1 tbsp Coriander Leaves, chopped

55 mintotal

25 min hands-on30 min hands-off

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: Medium

Add to your week

Method

Heat ghee in a wide, heavy-bottomed pan. Add cumin seeds and let them splutter.
Add finely chopped onions and green chillies. Sauté until the onions turn golden brown.
Add ginger-garlic paste and sauté for another minute to remove raw flavors.
Add the chopped tomatoes, turmeric, and red chilli powder. Cook until the tomatoes break down and the ghee begins to separate.
Add the soaked and drained moong dal. Roast the dal in the masala on medium heat for 2-3 minutes. This seals the grains.
2–3 min
Add salt and the measured water. Stir gently. The water level should barely reach the top of the dal.
Cover tightly and cook on the lowest heat possible for 8-10 minutes. Check once; if the dal is soft but dry, turn off the heat. Do not stir vigorously.
8–10 min
Sprinkle garam masala and fresh coriander. Let it sit covered with the heat off for 5 minutes so the grains plump up individually.
5 min

How to tell it's done

Perfectly distinct, fully cooked, and deeply flavorful lentils that hold their shape but melt easily in the mouth.

Nutrition

Per serving, from 2 servings.

260kcal

Where the calories come from

Protein13.2 g20%
Carbohydrate37.3 g56%
Fat7.3 g24%

Sugars: 5.6 g
Saturated fat: 4.1 g
Fibre: 9.6 g
Sodium: 595 mg
Calcium: 89 mg
Iron: 4.3 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

The secret to perfectly 'khili-khili' (separate) dry dal is the water ratio. Use just enough water to create steam. Roasting the dal in ghee beforehand also prevents it from turning into a mush.

What to serve it with

Serves beautifully as a dry side dish with hot Parathas and a bowl of fresh yogurt for a classic Punjabi breakfast or lunch.

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Ingredients