Moongi Dhall

  • on March 9, 2021
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  • 1 Cup Green Moong Dhall
  • 1 Large Onion
  • 4 Pips Garlic cloves
  • 1 Inch Ginger
  • 3 Green/Red Chillies

All the above to be chopped finely for tempering

  • 2 Cherry Tomatoes (cut into halves)
  • 2 Stalks Coriander leaves (chopped finely)


  • 3 tbsp Curry Powder
  • 3 tbsp Garam Masala
  • 3 tbsp Coriander Powder
  • 2 tbsp Cumin Powder
  • 3 tbsp Butter
  • Pinch of cumin seeds
  • Salt to taste


  1. Wash the moong dhall under running water till its clear, no frothing.
  2. Use a medium sized deep pot and add in 5 cups of water to boil. As the water boils, add in the washed dhall.
  3. Use high heat and boil it. For me I usually add in all the above spices and salt as it is boiling.
  4. Continue to boil for 40 minutes. Adding in more water if required.
  5. Once you notice that it is cooked, all spices are thoroughly absorbed, put it on low heat and cook for another 20 minutes.
  6. Heat up a frying pan with added butter. Put in a pinch of cumin seeds till they crackle.
  7. Add in the onions, garlic, ginger, chillies and cherry tomatoes and fry till fragrant.
  8. Add in the coriander leaves and mix thoroughly.
  9. Once the mixture is cooked, add it in the pot of dhall and mix it thoroughly.
  10. Ready to eat with hot garam garam rotis with side dish of salad and pickles.



  • Preparation: 20 min
  • Cooking: 1 h
  • Ready in: 1 h 20 min


  • For:
  • 6
Article Categories:
Dhalls/Lentils · Moongi Dhall


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