Chilke Wali Moong Dal (Split green lentil curry)

Today it’s been raining since morning. The weather is quite cold with a really cold breeze blowing. Although I love cold weather but sometimes it makes me lazy. I am in no mood to cook today, but I wanted to have a comforting home-cooked meal. So here is my healthy, hearty Chilke Wali Moong Dal (Split green lentil curry).

Green gram split (green moong dal) is sometimes quite boring to make but I have made it with a twist. To pep it up a second tadka has been added. In this recipe, chilke wali moong dal is cooked with onions, tomatoes and simple spices to make a delicious and comforting lentil curry. Don’t worry as this super easy dal recipe is made as a One-Pot Recipe. This Chilka Wali Moong Dal (Split green lentil curry) preparation pairs well with rice, roti or even paratha and believe me it is super tasty!

Moong is known as Mung in English. It is one of the easiest lentils to digest. Moong is a storehouse of nutrients. It comes in three varieties — sabut moong dal (whole green gram), chilka moong dal (split green gram) and moong dal (split yellow gram).

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #theblissofcooking on Instagram. This lentil can be used in khichadi (porridge), Dal Halva (Indian dessert), chilla (pancakes) or on its own as curries. 

Yield: 4 to 5 servings
Prep time: 15 minutes 
Total time:  35 minutes

Ingredients for Moong Dal

1 cup chilka moong dal (split green moong)
1 tablespoon ghee
1 teaspoon cumin
1 pinch of asafoetida (hing)
1 tablespoon chopped garlic 
1 teaspoon chopped ginger 
1 chopped green chilli
1 medium chopped onion 
1 chopped tomato
1/2 teaspoon turmeric powder
1 tablespoon coriander powder
Salt to taste
1/2 teaspoon chilli powder
1 tablespoon lemon juice (optional)
1 tablespoon chopped coriander leaves for garnish

For tempering
1 tablespoon ghee
1 teaspoon cumin
1/2 teaspoon red chilli powder

Directions for Chilka Wali Moong Dal

• Wash the moong dal thoroughly and soak for 15 minutes.
• Heat 1 tablespoon ghee in a pressure cooker; add 1 teaspoon cumin, asafoetida and wait for the cumin seeds to crackle.
• Add ginger, garlic, green chillies and stir fry for 30 seconds until garlic is golden.
• Add onions and stir fry till onions become translucent.
• Now add tomatoes, salt, turmeric, coriander and stir till the tomatoes start to soften.
• Drain the dal. Add the dal to the pressure cooker and stir for 1 minute.
• Pour in 3 cups of water; close and pressure cook the dal for 2 whistles on medium heat. Switch off the heat.
• Remove from heat and open the pressure cooker only after all the steam has escaped on its own.
• Add lemon juice and adjust the consistency.
• Heat a small pan; add cumin and wait for the cumin seed to crackle. Switch off the heat add chilli powder and pour on the dal.
• Garnish with fresh coriander leaves and serve hot.