Moong Split

Prep Time : 10 mins
Cook time : 20 mins
Total Time : 30 mins
Course : Main Course
Cuisine : Indian, Vegetarian
Keyword : Lentil curry
Servings : 4
Calories : 109kcal


1 cup chilka moong dal (split green moong)
2 cloves garlic , chopped
½ inch ginger , chopped
1 green chili , chopped
1 onion , chopped
1 tomato , chopped
1 pinch of asafoetida (hing)
1 tsp cumin seeds
1 tsp coriander powder
½ tsp turmeric powder
Salt to taste
2 tbsp ghee , clarified butter/use oil for vegan preparation
Juice of 1 lime
Fresh coriander leaves for garnish

  1. Wash the moong dal under running water in a fine sieve. Soak for about 30 mins to an hour in warm water.
  2. Heat 2 tbsp ghee (use oil for vegan dal recipe) in a pressure cooker. When the ghee is hot, add asafoetida and cumin seeds. When the seeds begin to crackle, add the chopped garlic, ginger and green chillies. Sauté for about a minute to flavour the ghee/oil with garlic.
  3. Add onions, salt and turmeric. Cook for another 3-4 minutes, till the onions start to soften. Stir often so that the onions don’t stick to the pot.
  4. Drain the dal and add the tomatoes, coriander powder and the drained dal to the pressure cooker. Mix well. Top with 3 cups of water. Close and pressure cook the dal for 3-4 whistles on medium heat (about 15 minutes).
  5. Remove from heat and open the pressure cooker only after all the steam has escaped on its own.
  6. Remove into a serving bowl, add lime juice and garnish with fresh coriander leaves. Serve hot with plain rice, pulao, roti, paratha or any other flat bread.


In India we cook most of our dals in a pressure cooker. It is more energy and time efficient. But moong dal chilka can easily be cooked in a regular stock pot. It will just take a little longer to soften.

black chickpeas are a rich source of protein and is excellent for growing up kids and people who are into sports or need lots of energy. black chickpeas should be cooked really well.

Available in Stores : 2lbs | 4Lbs | 7lbs