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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Chilke Wali Moong Dal is a comforting and flavorful dish made with split green gram cooked to a soft consistency and tempered with aromatic spices. The dal is pressure-cooked with turmeric, tomatoes, green chillies, and salt, resulting in a creamy texture. The tempering of golden garlic, cumin seeds, hing, curry leaves, and red chilli powder adds a burst of flavor and aroma. Garnished with fresh coriander, this dal pairs beautifully with steamed rice, a dollop...
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Pressure cook the moong dal with water, turmeric, tomato, green chillies, and salt for 2–3 whistles until soft.
Lightly mash the dal and adjust the consistency with hot water if needed.
Heat ghee in a pan. Add cumin seeds, crushed garlic, hing, and curry leaves. Sauté until the garlic turns golden.
Turn off the heat and add red chilli powder. Immediately pour the tempering over the dal.
Mix well, simmer for 2–3 minutes, and garnish with fresh coriander.
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For extra flavor, add a squeeze of lemon juice just before serving.
Can I use yellow moong dal instead of chilke wali moong dal?
Yes, you can substitute yellow moong dal, but the texture and flavor will be slightly different.
How do I adjust the consistency of the dal?
Add hot water gradually to achieve your preferred consistency.
Can I skip the tempering step?
The tempering adds a lot of flavor, but you can skip it if you prefer a simpler version.
Is it necessary to use a pressure cooker?
A pressure cooker speeds up the cooking process, but you can cook the dal in a pot; it will take longer.
What can I serve with this dal?
Serve it with steamed rice, ghee, papad, pickle, and a cucumber-onion salad for a wholesome meal.
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