Green Moong Dhall
Green moong dhal is a traditional ingredient in Indian cooking, often used in curries. Like other legumes, split green is low in fat and high in protein and fiber, it has the added advantage of cooking quickly. There are so many benefits to making this as part of your eating from aiding weight loss, builds immunity, great benefit to the heart and excellent for pregnancy as it is particularly important for pregnant women to have enough folate. Here is my delicious recipe for you to make at home.
Green Moong Dhall


  • 250g green moong dhal (Rinsed and soaked overnight)
  • 1 small tomato grated
  • 1/2 a onion thinly sliced
  • Elachi
  • Jeera seeds
  • Dried chilli
  • Cinnamon stick
  • Clove
  • Few whole black peppercorns
  • Curry leaves
  • Green chilies slit
  • 1 tsp freshly crushed garlic
  • Kashmiri chilli powder according your taste
  • 1/4 tsp turmeric
  • 1/2 tsp jeera powder
  • 1/2 tsp dhania powder
  • 1/2 tsp garam masala
  • Salt to taste
  • 2 tablespoons of double thick or normal plain yogurt


  1. Take soaked green moong dhal, wash thoroughly and add to pot.
  2. Add water just two fingers above dhal. Let it boil till soft but still slightly in shape. As you boil you will want to change your water at least twice because of the starch.
  3. In a separate pot add the oil on medium heat with the jeera seeds, clove, elachi, cinnamon stick, black pepper, curry leaf, dried chillies, green chillies allowing it to sizzle for a minute.
  4. Now add in the sliced onions and garlic frying till light brown.
  5. Add in the spices along with the tomato. Letting it cook till tomato’s are soft, adding a little water to prevent from catching at the bottom.
  6. Empty the boiled green moong dhal into the pot of chutney, stirring carefully until spices are well combined. You could add some boiling water (1/2 cup) if it is to thick. Leaving it to cook on low to medium heat.
  7. Add the salt and adjust the spices according to your taste.
  8. While the green moong dhal is cooking add in the yogurt and mix leaving it to cook for a few minutes. Add some chopped coriander.