Sabut Moong Dal

Sabut Moong Dal


5 people made this

About this recipe: I like the added texture from leaving the skin on the dal. This dal works great with naan or roti. I like it with ghee and rice too.


Serves: 4 

  • 2 tablespoons vegetable oil
  • 1 small onion, sliced thin
  • 1 tablespoon ginger garlic paste
  • ½ teaspoon turmeric (haldi) powder
  • 1 capsicum, sliced thin
  • 2 fresh red or green chillis, cut into small pieces
  • 1 cup sabut moong dal (skin-on whole green lentil)
  • 1 tomato, chopped fine
  • 3 cups water
  • Salt to taste
  • ¼ teaspoon red chilli powder (optional)
  • 1 teaspoon coriander (dhania) powder
  • 1 teaspoon sugar
  • ¼ cup coriander leaves, chopped

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Heat oil in a pressure cooker. Add onion, ginger garlic paste, and turmeric. Fry for a few minutes. Add capsicum and green or red chillis. Fry for a minute more. Add the tomato, washed dal, salt, and water.
  2. Cook on high pressure for 2 whistles. Simmer on low for ten minutes.
  3. Remove the pressure cooker lid. Check for salt and spice. Add red chilli powder, coriander powder, and sugar. If the dal is too thick, add water to get the consistency you want. Garnish with chopped coriander leaves. Serve hot.

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Reviews (1)


Simple yet yummy. The very finicky husband loved it. - 10 Apr 2013

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