A healthy, hearty moong dal preparation that goes great with rice, roti or paratha. In this recipe chilke wali moong dal is cooked with onions, tomatoes and simple spices to make a delicious and comforting lentil curry.
Moong dal is one of the easiest lentils to digest. It comes in three varieties — whole (sabut moong dal, whole green gram); split but not skinned (chilka moong dal or split green gram) and skinned (moong dal, green gram). Skinned moong dal is actually yellow in colour but still called green because of its original skin :-). I use it often in simple khichdi recipe.
Chilka moong dal is one of my favourite. It is a homely dal recipe with no frills really. So while I would make dal makhani or mixed dal for a dinner gathering, chilka moong dal with plain rice is the one that I will find comfort in when it is just me and Sikander.
Recently my best friend was visiting from London and chilke wali moong dal happens to be her favourite too. Since she has been living in a hostel for the last 1 year, home cooked comfort food was all that she wanted. I made a simple meal of split moong dal, rice and a sweet potato and french beans vegetable fry. But she elevated the simple meal by plating it so beautifully 🙂 Thank you Neha!
With summers blessing us with long days, we had our meal right outside on the balcony. Isn’t it lovely when food and friends come together! 🙂
Moong dal chilka (Split green lentil curry)
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
- 1 cup chilka moong dal (split green moong)
- 2 cloves garlic , chopped
- ½ inch ginger , chopped
- 1 green chili , chopped
- 1 onion , chopped
- 1 tomato , chopped
- 1 pinch of asafoetida (hing)
- 1 tsp cumin seeds
- 1 tsp coriander powder
- ½ tsp turmeric powder
- Salt to taste
- 2 tbsp ghee , clarified butter/use oil for vegan preparation
- Juice of 1 lime
- Fresh coriander leaves for garnish
- Wash the moong dal under running water in a fine sieve. Soak for about 30 mins to an hour in warm water.
- Heat 2 tbsp ghee (use oil for vegan dal recipe) in a pressure cooker. When the ghee is hot, add asafoetida and cumin seeds. When the seeds begin to crackle, add the chopped garlic, ginger and green chillies. Sauté for about a minute to flavour the ghee/oil with garlic.
- Add onions, salt and turmeric. Cook for another 3-4 minutes, till the onions start to soften. Stir often so that the onions don’t stick to the pot.
- Drain the dal and add the tomatoes, coriander powder and the drained dal to the pressure cooker. Mix well. Top with 3 cups of water. Close and pressure cook the dal for 3-4 whistles on medium heat (about 15 minutes).
- Remove from heat and open the pressure cooker only after all the steam has escaped on its own.
- Remove into a serving bowl, add lime juice and garnish with fresh coriander leaves. Serve hot with plain rice, pulao, roti, paratha or any other flat bread.
Lentils are one of the most important vegetarian protein sources and in Indian cuisine almost a staple in every meal. There are just so many different dishes that can be made with lentils from mains o salads to snacks and even desserts. Whole lentils with their skin like sabut moong dal and sabut urad dal also pack in a lot of fibre. But they need to be soaked for at least 6-8 hours to ensure proper cooking. Split lentils are split but not skinned so they retain the nutrition of whole lentils, plus are a lot quicker to cook.
What is your favourite lentil preparation? Did you try making moong dal chilka? You totally should.. it is healthy, hearty, homely and super quick. Send me a picture, leave a comment or connect with me on Facebook, Twitter, Google+, Pinterest and Instagram. Would love to start a conversation, share recipes, cooking experiences and food stories from India and around the world.
HI : i was wanting to try the recipe but you have not mentioned as to when the coriander powder has to be added in the recipe.
Thank you so much for pointing that out! I have updated the recipe. You add coriander powder along with the tomatoes and the drained dal to the pressure cooker.
Hope you enjoy it! I really like moong dal chilka. It is the perfect balance between yellow moong dal and whole green moong dal!
I’ve tried this today and loved it.
Bought mung dal chilka and had no idea what to do with it.
Found your recipe and it was just fantastic. All gone now, no leftovers.
Many thanks for your idea.
Thank you, Joanna!
Your feedback really encourages me to continue learning, creating, and sharing old as well as new recipes! Hope you try more Indian lentil curries 🙂 So happy to know that there were no leftovers! Isn’t that the best kind of compliment? 🙂
lots of love,
It is indeed
Thank you again for sharing xxx
my pleasure altogether! 🙂
Hi ashima I am kamal thanks for sharing cooking idea.
Wish you a happy life
Thanks for the encouragement Kamal! Really appreciate your taking time to leave a message 🙂 Wish you the same.
Super receipe, thank you so much for sharing this. I made it this evening and it is delicious!
And guess what! I am making it again this evening 🙂 Thanks so much for leaving your feedback… it makes so happy when the recipes here find their way into more kitchens!
Just cooked and eaten this,..Cheryl and I loved it and it was superb. Will definitely do again. Steve
Your message really makes me happy and encourages me to continue this journey of exploring, creating, and sharing new recipes!
Hi Ashima, I made this recipe last evening for first time…It it so creamy, delicious and easy…
Will be making MOONG DAL CHILKA (SPLIT GREEN LENTIL CURRY) often from now on. Thank you
I am so happy you loved the recipe 🙂 Thank you for sharing with me as it encourages me to continue exploring, learning, and sharing!