Stomach friendly – Yellow Moong Daal

Yellow Moong Daal, The base of Indian Culinary Tradition

Recipe of Yellow Moong Daal

1 cup yellow moong daal
1/2 tsp Turmeric
Salt to taste
1 fresh green chilly chopped
5-7 cloves of garlic nicely chopped
1/2 tsp cumin
2 tsp Ghee or clarified butter or olive oil
coriander leaves nicely chopped


  1. Wash daal and put it to boil in 3.5 cups of water. Add turmeric and salt.
    (Other than open boiling, pressure cooker method can also be used. Personally I prefer pressure cooking, as it saves time and I find it as a easier way)
    For pressure cooking, put daal into pressure cooker with 2 cups of water and add turmeric and salt.Bring one whistle and turn off the gas. let daal rest into the cooker for few minutes till steam settles down.
  2. In a pan, heat Ghee or butter or olive oil on a medium flame, put chopped garlic cloves. Saute till light golden in color.
  3. Add cumin and chopped green chilly.
  4. As cumin turns light golden brown,pour a tablespoon full daal from cooker into the pan.
    (Make sure you pour daal very slowly and a table-spoon full first, as if poured together,it will split out of the pan due to heat)
  5. Now add whole of boiled daal in pan and bring to boil till desired thickness is achieved.
  6. For garnishing sprinkle chopped coriander leaves.fresh grounded black pepper could be sprinkled for additional flavor.
  7. Serve hot with Basmati rice or Chapati and home made mint chutney.

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