Moong Besan Dal


  • Moong (Green Gram) – 1 cup
  • Bengal Gram Dal (Kadalai Paruppu) – 1/2 cup
  • Red Chilli Powder – 1 teaspoon
  • Turmeric Powder – 1/4 teaspoon
  • Oil – 2 teaspoons
  • Cumin (Jeeragam) – 1/2 teaspoon
  • Asafoetida Powder – 1/4 teaspoon
  • Green Chillies – 2
  • Curry leaves – few
  • Salt – 1 teaspoon or as per taste


  1. Soak Moong and Bengal Gram Dal in water for 4 to 5 hours.
  2. Wash the soaked dals well and add 2 to 3 cups of water and pressure cook for 3 to 4 whistles.
  3. Mash the cooked dal.
  4. In a kadai put the oil and when it is hot add cumin, asafoetida powder, green chillies (slit it into two) and curry leaves.
  5. Add the mashed dal.  Add red chilli powder, turmeric powder and salt.
  6. Mix well.  If necessary add little water and make it semi liquid.
  7. Allow to boil for few minutes and remove.

This dal is very simple one and without any onion/tomato or any other spices.


  1. Dear Kamala ji
    Have you used moong dal with skin or the green whole moong? Or the moong dal without skin?

  2. Sorry, and is there besan in this dal? Did not see it in the recipe…

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