Saboot Moong Ki Masala Daal (Spicy Whole Green Moong Daal)

I generally am not excited about Moong daal. But whole green moong daal and the dishes made out of it has somehow found a permanent place in my kitchen. Be it the Moong sprout salad, or Green Moong Daal Chilla/Dosa or this dish, all of them are now our favourites.


Whole Green Moong Daal – ½ cup (Take the quantity as per your need, the way you take Daal quantity for any other Daal)

Tomatoes – 2-3 medium size

Onion – 1 medium size

Ginger – 2 inch piece

Garlic – 5-6 cloves

Green Chillies – 2-3 (can be increased or reduced depending on your requirement of spiciness)

Jeera (cumin) – 1 tsp

Sonth (dry ginger powder) -1 tsp

Heeng (Asafoetida) – A pinch

Ghee – 1 tbsp

Turmeric – 1 tsp

Salt – To Taste

Water – for cooking daal

Coriander – for garnishing


Soak the green moong daal in water (preferably for the whole night or at least 2 hours). In a pressure cooker add daal, salt, turmeric along with water (the water should be around 2-3 cups). Cook the daal (3-4 whistles).

Finely chop ginger, garlic, green chillies, onion and tomatoes. In a pan, heat ghee. Add jeera. When jeera starts to crackle add ginger, garlic and chillies. When garlic starts turning brown, add onion. Cook onions till they start turning brown in colour. Add tomatoes and cook them till all the juice is dried. Now add the daal and heeng. Cook on high heat for 5 minutes.

Garnish with coriander and serve hot with roti, paranthas etc.

P.S. – Please cook the daal as you would cook any other daal. The quantity of daal and water would depend on your liking i.e. you like a thicker daal or prefer a slightly watery version.