Moong ki daal

The preparation does not take a long time and is made soon. It can be served with roti or rice and is a traditional dish of the subcontinent.
Course Main Course
Cuisine Bengali, Indian, Pakistani
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 5 persons
Calories 236kcal
Author Fareeha Raheel


  • cup Moong beans
  • Slat to taste
  • 1 tbsp Red Chili Powder
  • 1 tsp Turmeric Powder
  • 1 tbsp Ginger-garlic Paste
  • Water as required
  • 3-4 Green Chili chopped

For tadka

  • Oil/Ghee
  • 5-6 cloves Garlic
  • 5 Whole Red Chili
  • 6-7 Curry Leaves optional
  • Coriander Leaves for garnishing
  • 1 tbsp Spices Powder
  • ¼ cup Coriander chopped


  • Wash the moong beans.
  • Take water in a skillet. Add moong beans, the water should be at least 2 inches above beans. Then add salt, chilies, turmeric powder and ginger-garlic paste and cover the lid 20-25 minutes

For tadka

  • Take oil in a pan. Add whole chili and cloves and curry leaves.
  • Uncover the lid. If the beans are soft and emerged with water then add tadka in it. Add fresh coriander leaves and spices powder. Cover the lid.
  • Your tasty Moong ki daal is ready. Serve hot.


Serving: 1cup | Calories: 236kcal | Carbohydrates: 41g | Protein: 16g | Fat: 2.1g | Saturated Fat: 0.2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 465mg | Potassium: 738mg | Fiber: 16g | Sugar: 5.8g | Vitamin A: 350IU | Vitamin C: 5.8mg | Calcium: 40mg | Iron: 2.9mg