Tamatar-pyaz wali dhulli Moong ki dal

Pulses are an essential component of Indians meals. They are the main source of protein and iron in an Indian diet.

Split husked Moong dal~Dhuli hui Moong dal and Tomato

Moong is one variety among the common Indian pulses. Whole Moong, as called as Green gram, in Urdu language is called as Hari Moong. These whole moong beans are sprouted to increase their vitamin C content and consumed in salads or sauteed lightly. Split moong with skin is called as Chilkon wali moong. And split husked moong, which I have used today to prepare this dish is called as Dhulli hui moong ki dal.

Tamatar-pyaz wali dhulli Moong dal
served with store bought warm whole-wheat Afghani bread

Split husked moong is oval shaped and pale yellow in colour. I love to prepare them this way in a tomato-onion mixture for breakfast as my Ammi used to do during my childhood.

Tamatar-Pyaz wali Dhulli Moong dal – Tomato-Onion flavored split husked Moong lentils

Ingredients:

Split Moong Da/Dhulli hui moong dal – 1 cup
Canola oil – 2 tsp
Onion – 1, finely sliced
Tomato – 1, large, finely chopped
Red chilli powder – 1 1/2 tsp
Salt – 1 1/2 tsp
Turmeric – 1/4 tsp
Cilantro – 2 tbsp, finely chopped

Method:

1. Wash and soak the split moong dal for about an hour in cool fresh water.
2. Heat oil in a saucepan at medium heat and add the sliced onion. Stir and cook until just lightly browned. Add the chopped tomato, red chilli powder and salt. Mix well and cover the lid and let cook for about 2-3 minutes, stirring occasionally until the tomatoes are mushy.
3. Drain the dal and to the tomato onion mixture. Mix well and pour in 1 cup warm water. Cover and let cook until the dal is soft but not mushy. Add more water if needed. Once done, remove from heat, garnish with cilantro and serve warm immdiately.

This delicious dal is my entry to the event ‘Delicious Dals from India’ being hosted by Suma at her blog Veggie Platter.

Luv,
Mona

13 thoughts on “Tamatar-pyaz wali dhulli Moong ki dal

  1. Hi Mona,

    I’m pretty new to cooking…when the dal is finished cooking, does it have a ‘bite’ to it?

    I cooked this today, it tasted great, but I’m not sure if I cooked the dal long enough..

    Thanks!

    Lisa, the dal shouldn’t have a bite to it. It should be completely soft and also able hold its shape. It shouldn’t be mushy.

  2. I love moong dal and how quickly it cooks up. I’ve never had it this way before – whole, I must give it a try.

    Cynthia, The moong that I have used in this recipe is split and husked variety, not whole. Whole moong also called as Green gram is used for sprouting ~Mona

  3. i adore that afghani bread. it makes a great pizza base. they make it on mondays near my home and the baker even took me inside to show me the equipment. this recipe looks great, mona. will try it soon.

    Will try using the Afghani bread as a pizza base the next time I buy it, thanks for the tip! Its a regular in my house ~Mona

  4. hi mona .thankx for this simple yet delicious looking recipe..cud v follow the same method with moong sprouts..?
    thankx in advance
    regards
    sas

    Yes, you can. Add a little bit of Amchoor powder for a little bit of zing~Mona

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