By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 2
39 cal · 40 min
Chilkewali Moong Dal
Recipe GLPR8370d809e08976
A traditional Indian lentil dish made with split moong dal cooked until tender and finished with a fragrant tempering of spices, mustard seeds, and tomatoes. The combination of warm spices, ginger, and garlic creates a comforting, aromatic preparation that is both nourishing and flavorful. Served hot as a light starter or appetizer.
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Ingredients
⅓ cup Split moong dal with skin
1 cup Water
⅛ teaspoon Turmeric powder
½ teaspoon Coriander powder
Salt
2 teaspoons Oil
¼ teaspoon Mustard seeds
¼ teaspoon Cumin seeds
½ teaspoon Ginger paste
½ teaspoon Garlic paste
¼ cup Tomatoes, chopped
½ teaspoon Red chili powder
⅓ teaspoon Garam masala powder
Fresh cilantro, finely chopped for garnish
Directions
Rinse the split moong dal with skin under cold running water, stirring gently, until the water runs clear. Transfer the rinsed dal to a pressure cooker.
Add 1 cup of water to the dal in the pressure cooker. Close the lid and place the weight on the valve. Cook on medium heat for 4 whistles.
Allow the pressure to release naturally. Once fully depressurized, carefully open the lid. Place the pressure cooker on the stove and reduce heat to medium-low.
Add the turmeric powder, coriander powder, and salt to the cooked dal. Stir well to combine and let the mixture simmer gently while you prepare the tadka (tempering).
Pour the oil into a small pan and heat it over medium heat until it shimmers.
Add the mustard seeds and cumin seeds to the hot oil. Cover the pan and allow the seeds to pop and crackle for about 1 minute.
Once the seeds have finished popping, add the ginger paste and garlic paste to the pan. Cook for about 30 seconds, stirring constantly, until fragrant.
Add the chopped tomatoes to the pan. Cook over medium heat, stirring occasionally, until the tomatoes become soft but still hold their shape, about 2-3 minutes.
Stir in the red chili powder and garam masala powder. Mix well to combine all spices. Turn off the heat.
Pour the prepared tadka mixture into the simmering dal and stir thoroughly to distribute the flavors evenly.
Turn off the heat under the dal. Taste and adjust the salt if necessary.
Transfer the dal to a serving bowl and garnish with the fresh cilantro. Serve hot as an appetizer or light starter.
Comments
Moong dal and basic spices are available at most Charlotte grocers—Harris Teeter, Kroger, and ALDI all stock them—but garam masala and whole cumin and mustard seeds may require a stop at an Indian grocer or the international aisle, which adds a meaningful trip for a weeknight. The dish is genuinely cheap, maybe $3–4 total for two servings, and the 40-minute time is honest if you're soaking the dal beforehand; if not, add 15 minutes. This is a forgiving, hands-off simmer that reheats well, and it makes a solid lunch the next day, but it's not a routine weeknight pull unless you stock Indian spices regularly.
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