Moong Dahl


1 cup moong dal

2 cups water – or more to reach desired consistency

1” piece of peeled ginger, cut into 2 or 3 pieces

½ tsp turmeric

1 tsp salt or to taste

1 small tomato, quartered

1 tsp oil

“Tarka” or seasoning

¼ cup oil (you can use clarified butter) – to coat bottom

1 tsp cumin seeds

2 dried red peppers

1 medium onion diced

3 – 4 cloves garlic, sliced

Pinch of asafetida (“hing”)

2 fresh hot green chilies, sliced

2 – 3 tbsp chopped fresh coriander


In a medium heavy bottomed pan, over medium heat, cook the moong dal in water, with ginger, turmeric, tomato, oil & salt to taste until the dal is completely dissolved. You can adjust the consistency by either boiling more till thicker, or adding water – slowly, until desired consistency is reached, simmering slowly over low heat. Add chilies & coriander when done.

Prepare seasoning – heat remaining oil (1/4  cup) over medium to high heat until you see a haze. In quick succession add the red peppers, cumin seeds & onion. Keep stirring & when the onions begin to turn translucent and light brown, add garlic & asafetida. Cook until this turns a dark, rich brown stirring all the while. Now add to the dal & serve hot garnished with more fresh coriander, if desired.