Moong Dal Fry -

For some reason I have always associated Yellow Moong Dal with sickness. Maybe it is because my mother always made it for me when I was sick. And somehow that feeling has always stayed with me. I have always instinctively found myself reaching out for the jar of Moong Dal when I am under the weather and need some comfort.


But I guess as I have grown older and my taste buds have evolved I have learned to appreciate this unadorned jewel in my pantry in different ways. And when we talk about making Dals in the Indian way, we cannot imagine Dal without Ghee. Because we all know that Ghee makes everything look beautiful. Even a sickly plain Dal like Moong.

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Processed with VSCO with e2 preset


Recipe (Cooking time 30 minutes, Serves 4)


1 Cup yellow Moong Dal

1 large Tomato finely chopped

1 Green chili finely chopped

½ tsp Asafoetida

1 tbsp Ghee

1 tsp Turmeric powder

1 tsp Red chili powder

Salt to taste

½ tsp Amchur powder (Dry Mango powder)

Handful of freshly chopper Coriander

1 tsp Cumin seeds

1 clove of Garlic finely chopped

Boil the Moong dal with Salt and Turmeric till done.

In a wok heat Ghee add the Asafoetida, Cumin seeds and Garlic.

Add the Tomato and Green chili and cook till mushy. Add the red chili powder and cook for a minute or so.

Add the cooked Dal to the Tomato mixture and let it cook on a low flame for 10 minutes. Till the Dal comes to a gentle Boil.

Sprinkle lots of fresh Coriander and amchur powder on top and a little more Ghee just because we love Ghee.

Service with some Hot Rotis or Rice.