Moong Dal Recipe – Side Dish for Chapatis

Moong dal is our household’s #1 choice for chapatis. More than chicken or potato gravy, we like to have chapatis with moong dal.

Since this dal is not very hot/spicy, it is much easier for our little one to join us. Earlier when we used to have potato gravy or channa masala for chapatis, our little one would opt for idlies (since he cannot tolerate the spice level!).

Now, after he had tasted chapati with dal once, he’s always in for chapati ?

Here’s the simple recipe to make dal using moong dal.

Main ingredients

Moong dal (Paasi paruppu) – 1.5 Cups
1 Big onion – sliced lengthwise
1 medium sized tomato – chopped
Garlic cloves – 7
Green chilli – 1 or 2, cut lengthwise

Spices

Chilli powder – 1/2 tsp
Coriander powder – 2 tbsp
Sambar powder – 1 tbsp
Turmeric powder – a pinch

For seasoning

Cumin seeds (Jeera) – 1 tsp
Mustard seeds – 1 tsp
Red Chilli – 1
Hing – a generous pinch
Curry leaves – a sprig
Oil – 1 tbsp
Ghee – 1.5 tbsp (not for seasoning but to add in the end)
Salt to taste.

Prepare the ingredients first

Wash moong dal 2-3 times. Soak the dal for about 20 – 30 minutes – use water just enough to cover the dal. Take 1 big-sized big onion and make fine lengthwise slices.

Take a medium sized tomato and chop it. You will need about 7 garlic cloves. And 1 green chilli slit lengthwise. You can also use 2 chillies if you want the dal to be a bit more spicy.

How to make moong dal – Recipe

In a pressure pan, add 1 tbsp of cooking oil. Once the oil is warm, add cumin seeds. When they start to splutter, add mustard seeds.

Once they splutter, add red chilli and hing. Then add curry leaves. Once the leaves are crispy, add the sliced onion along with slitted chilli.

Saute the onion. Let it become translucent. Add the garlic cloves. Then add the chopped tomatoes. Add the required amount of salt and cook for about a minute.

Make sure not to burn the tomatoes. They’ll start to get mushy. Now add in the dal along with the water used for soaking. Add about 1.5 cups of water.

Add the spice powders – chilli powder, coriander powder and sambar powder and give a good mix.

Close the pressure pan and cook for 3 whistles.

Once the pressure is down, open the pan and give a good stir so the moong dal loses its shape. Add 1.5 tbsp of ghee and let the dal simmer for about 5 minutes.

The ghee shown in image is in solid state and hence takes about 0.5 tbsp volume. But if you are using ghee in liquid form, you need to add 1.5 tbsp.

Check for salt and add more if needed. Dal should be not too thick and not too runny.

Switch off the flame, (optionally) top up with fresh coriander leaves and enjoy with hot chapatis!