Moog Dal Fry (Vegan + Gluten Free)

In the remote mountain village that I live in, the only dal available at local shops is masoor dal – split red lentils. Whenever we need tor dal (pigeon pea lentils) or urud dal (black gram lentils) or moog dal (split mung bean / green gram lentils), we have to go to the nearest town to choose our pick. I was in the habit of making dal fry (a thick dipping curry) the traditional way using tor dal. Yesterday, as my husband was out in town, shopping groceries, the salesman casually asked him what he intended to cook using tor dal. On hearing that it was for dal fry, the salesman said, “Sir, why don’t you try moog dal in place of tor dal for the dal fry? It will come out so much softer and tastier.”. So, my husband bought the moog dal too, and told me about the salesman’s suggestion.

Moog Dal Fry

Today, I made moog dal fry with chappatis. The dal fry was simply so delicious, I find no words to describe it. I am only too happy to share the marvelous recipe with you.

Moog Dal Fry with Chappatis

Print Recipe

Moog Dal Fry Yum

A delicious, protein-rich, thick dipping curry of green gram / mung bean lentils.

Cuisine

Indian

Prep Time

30 minutes

Cook Time

20 minutes

Servings

servings

Ingredients

• 250 gm moog dal (split mung bean lentils / green gram lentils)
• 80 gm onion (peeled)
• 65 gm tomato
• 5 gm medium hot green chili
• 5 gm ginger (peeled)
• 1 sprig curry leaves
• 1 gm mustard seeds
• 25 ml cooking oil
• 5 gm Kashmiri chili powder
• 1 gm turmeric powder
• 5 gm coriander powder
• 1 gm garam masala powder
• 2 gm amchur powder (dry mango powder)
• 10 gm salt
• 500 ml water
• 1 plant coriander (cilantro) leaves (optional for garnish)

Cuisine Indian Prep Time 30 minutes Cook Time 20 minutes Servings servings Ingredients 250 gm moog dal (split mung bean lentils / green gram lentils) 80 gm onion (peeled) 65 gm tomato 5 gm medium hot green chili 5 gm ginger (peeled) 1 sprig curry leaves 1 gm mustard seeds 25 ml cooking oil 5 gm Kashmiri chili powder 1 gm turmeric powder 5 gm coriander powder 1 gm garam masala powder 2 gm amchur powder (dry mango powder) 10 gm salt 500 ml water 1 plant coriander (cilantro) leaves (optional for garnish)

Instructions

To prepare:

1. Soak the moog dal in water for 30 minutes.
2. Meanwhile, chop the onion, the green chili and the ginger to superfine bits and set aside.
3. Chop the tomatoes to superfine pieces and set aside separately.
4. Wash and drain the soaked moog dal.

To cook:

1. Set a wok on high heat.
2. Pour in the cooking oil and throw in the mustard seeds.
3. As soon as the mustard seeds are about to finish crackling, tip in the chopped onions, the chilies and the ginger.
4. Stir continuously till the onions start to turn slightly brown in color.
5. Now tip in the chopped tomatoes. Pull the curry leaves off their sprig and throw them in.
6. Stir for a minute and put in the chili powder, the turmeric powder and the coriander powder.
7. Stir once and tip in the moog dal. Pour in the water and tip in the salt. Stir occasionally.
8. As soon as it comes to a boil, turn down the heat and cover partially with a lid. Let the dal cook for 10 minutes while taking care to stir occasionally (fresh dal of good quality usually cooks beautifully in 10 minutes).
9. Now tip in the garam masala powder and the amchur powder. Stir thoroughly and switch off the heat.
10. Garnish with chopped coriander / cilantro leaves (optional) and serve hot with chappatis, rotis, naans, vellappams or with freshly baked bread. Enjoy!