Moong Dal in Bengali & Indian Cooking: Things to Know

Moong is one of the most commonly used lentils in Indian kitchens. You can rustle up a wider variety of delicacies, from comforting soups to rich, spicy khichdi, curries to deserts and many more.

All these taste delicious. In this article, I will share some of the most common and popular moong dal recipes from my collections.

Moong Dal in Bengali & Indian Cooking

Uses of Moong Dal in Bengali & Indian Cooking

Khichdi:

Moong Dal Khichdi is one of most delicious dishes that I love to dive into when it is pouring heavily outside or the mercury dip is pretty quick.

Even plain khichdi tastes good; so just imagine how the spicy variety will taste like. This meal is ideal for anyone having a cough, fever or weakness. This khichdi is popular in many states across India.

Moong dal khichdi is a one-pot meal prepared with gobindobhog rice (for its fragrance) and moong lentils. The melt-in-mouth and easy-to-digest meal with spices and seasoning needs no side dishes at all.

However, none scream out ‘NO’ to the fried stuff served with khichdi. You should include this full-of-protein dish in your meal at least once in a week or fortnight.

Bajra khichdi is a nutritious and warming variety of familiar plain or spicy khichdi. It is very popular in Rajasthan and Haryana.

Moong dal and Bajra do an amazing duet of flavours while keeping the nutrition profile pretty high. Bajra, loaded with nutrition, keeps your body warm. Hence, this recipe is a must-have in the winter season.

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Palak khichdi is a nutritious and scrumptious recipe made with rice, moong dal, peanuts and spinach. It is easy to make and a very comforting dish.

Oats khichdi is a light-on-stomach and delicious recipe. Oats is the star in this dish whereas moong dal and mixed vegetables work as character artists. You can serve it plain or with pickle, raita or curd.

Dal

Trevti dal is a homemade moong dal recipe very popular in Gujarat. Three types of lentils, moong, arhar (pigeon pea lentils) and chana dal (Bengal gram), are used in making this dish that you can enjoy with rice or roti.

Panchmel dal is a Rajasthani special. The protein-packed recipe combines the goodness of 5 different lentils including chana, moong, urad, moth and arhar.

Moong dal tadka is a spicy version of commonly prepared dal. This full-of-flavours dish is tempered with chilli powder, cumin powder, garam masala powder and garlic.

Curry

In Bengal, moong dal finds another interesting use – making of curries. Add moong dal to a mix of vegetables including potatoes, tomatoes, carrots and some seasonal items such as cauliflower and radish.

A handful of spices are used. This mildly spicy moong delicacy, prepared the very Bengali way, goes well with both rice and rotis.

Moong dal cheela is a healthy and nutritious breakfast. Moong dal needs to be soaked for a few hours to make this recipe.

Turai ki sabzi is a homemade recipe cooked with moong dal and gourd bhaji. Simple but scrumptious!

Breakfast

Moong dal dosa is one of the favourite breakfast recipes in Andhra Pradesh. It is a healthy and nutritious twist to the original dosa recipe.

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This gluten-free and vegan dish works well with upma. Coconut chutney is a traditional accompaniment. You can also serve it with coriander chutney.

Moong dal dhokla recipe is a famous Gujarati snack. Coconut chutney or mint cilantro chutney makes the best accompaniment to this moong dal variety. You can also try it with tamarind dates chutney or papaya chutney.

Ven pongal recipe is a South Indian breakfast recipe. It soaks in the goodness of rice and moong lentils.

This savoury dish is tempered with asafoetida, black pepper and cumin powder. Not to forget the aromatic addition of ghee used at the end for tempering the spices.

Snacks

Moong dal pakora or moong dal bhajiya is a popular street food in Mumbai. Moong lentil and a few spices go into making the fried fritters.

Flaky Dal kachori is a favourite with both Bongs and non-Bongs. The deep fried breads with spicy moong dal stuffing are served with a curry. They taste no less delicious with sweets as well.

Moong dal fry is a simple and easy recipe prepared with moong lentils, sliced onions, tomatoes and spices. It works best with rice.

Ram laddoo is a famous snack in Delhi. These are fried pakoras made with a batter mix of chana dal and moong dal.

You can bring a twist to a plain moong dal fry recipe. Lasooni dal palak fry is one such interesting variation. The recipe uses plenty of spinach with tempering of lots of garlic. The dish offers a strong garlic flavour.

Cabbage kootu is a South Indian delight. It is made with moong lentils, cabbage, coconut and spices. The dish is easy to make and works well with steamed rice.

Deserts

Moong dal is used to prepare a variety of sweet dishes. Of all those, moong dal halwa and moong dal ladoo are most popular.

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Moong dal halwa is a rich North Indian desert usually prepared for festive occasions or other celebrations. Moong dal sautéed in dollops of ghee is flavoured by cardamom and plenty of chopped dry fruits.

Moong dal ladoo is made with moong lentils, sugar and ghee. They resemble besan ladoo which are usually made for festive occasions.

Moong dal payasam is a creamy, delicious recipe made with moong dal, coconut milk and jaggery. The dish is flavoured with cardamom powder and decorated with cashew nuts, pistachios and raisins.

What Can be Made from Moong Dal?

In the above section, I have named many popular dishes that can be made from moong dal.

It is a versatile lentil that lends itself to generous treatments for many types of dishes from plain dal to mouth-watering desserts and in between, moong dal khichdi and curries have no love lost for them ever.

Questions & Answers:

Does Moong Dal Need to be Soaked?

Soaking it better, but like chana dal, it needs not to be soaked for hours.

What Can be Made from Moong Dal Powder?

You can use Moong dal powder to make rotis, paratha or even laddoo.

How Can You Tell the Difference Between Chana Dal and Moong Dal?

Moong dal is small in size and looks yellow. Chana dal are bigger in size.

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