Green Moong Dal Makhani Recipe
(A Rich and Creamy North Indian Lentil Dish)
Green Moong Dal Makhani is a comforting, protein-packed, and flavorful dish from North India. It features a delightful blend of green moong dal (green lentils) cooked with aromatic spices, fresh ginger, and green chilies, all enriched with a generous addition of cream for a smooth and luscious texture. This recipe is perfect for a hearty lunch or dinner and pairs wonderfully with Indian flatbreads like roti or puri. Enjoy this healthy and satisfying vegetarian dish that’s as rich in taste as it is in tradition!
Ingredients
| Ingredient | Quantity |
|---|---|
| Green Moong Dal (green lentils) | 1 cup |
| Tomatoes (pureed) | 1 large |
| Fresh Ginger (grated) | 1 inch piece |
| Green Chilies (finely chopped) | 2 |
| Turmeric Powder | 1/2 tsp |
| Cumin Powder (Jeera Powder) | 1/2 tsp |
| Black Pepper (crushed) | 1 tsp |
| Cardamom Powder (Elaichi Powder) | 1 tsp |
| Oil | 1 tsp |
| Fresh Cream | 1/4 cup |
| Fresh Coriander (finely chopped) | 5 sprigs |
| Salt | To taste |
Preparation Time
- 10 minutes
Cooking Time
- 40 minutes
Total Time
- 50 minutes
Servings
- 4 servings
Cuisine
- North Indian
Course
- Lunch
Diet
- High Protein Vegetarian
Instructions
-
Soaking the Moong Dal
Begin by soaking the green moong dal in 3 cups of water for at least 2 hours. This step softens the dal, helping it cook faster and absorb the flavors better. -
Cooking the Dal
After the soaking time, drain the water from the moong dal. In a pressure cooker, add the soaked dal along with 3 cups of fresh water and a pinch of salt. Close the lid and cook on medium heat for about 3 whistles (approximately 10–12 minutes). Once the pressure cooker releases steam naturally, open the lid and set the dal aside. -
Tempering the Spices
Heat 1 teaspoon of oil in a deep frying pan or kadhai. Once the oil is hot, add the grated ginger and sauté for 10 seconds until the aroma is released. -
Adding the Tomatoes and Spices
Next, add the pureed tomatoes, chopped green chilies, turmeric powder, cumin powder, and crushed black pepper. Stir the mixture well and allow it to cook for about 1 minute, until the tomato puree softens and the spices blend together. -
Simmering the Dal
Add the cooked moong dal into the pan with the spiced tomato mixture. Stir to combine everything evenly. If the dal is too thick, add a little water to reach your desired consistency. Cover the pan with a lid and let it simmer for 15 minutes on low heat, allowing the flavors to meld together. -
Finishing Touches
After 10 minutes of simmering, add the fresh cream and chopped coriander leaves to the dal. Stir everything together, and cook for an additional 5 minutes, letting the cream infuse into the dal for a rich, creamy texture. -
Serving
Once the dal has thickened to your liking and has a creamy, smooth consistency, remove it from the heat. Serve the Green Moong Dal Makhani hot, garnished with more coriander leaves, along with soft roti, puri, or steamed rice. It pairs excellently with a side of bhindi masala for a complete meal.
Nutritional Information (Per Serving)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 200-250 kcal |
| Protein | 10-12 g |
| Carbohydrates | 30 g |
| Fat | 8 g |
| Fiber | 6 g |
| Sodium | 200-250 mg |
| Cholesterol | 10 mg |
Green Moong Dal Makhani is a delightful dish that marries the earthy flavor of green lentils with the rich, velvety smoothness of cream and the aromatic blend of Indian spices. It’s a perfect option for anyone looking for a wholesome, nutritious meal that’s both satisfying and full of flavor. Whether you’re cooking for a busy weeknight or a special occasion, this easy-to-make recipe will surely impress and keep you coming back for more. Enjoy!
