Moong dal or Green gram is one of the commonly used dal in Indian households. They are yellow in color when their skins are removed. It is used in many sweet and sovoury dishes.

In southern India, it is mainly consumed as a side dish for rice and roti (rice flour roti).

The recipe mentioned here is the basic moong dal recipe for rice and roti in South India.

I always prefer lightly roasting moong dal before using them. So when I get it from the store, I roast all of the grams together on a heavy bottomed pan on low flame for 10 minutes until light golden. It should not burn the grams. Then I use them in my dishes.

For 2 persons,


Moong dal – 1/2 cup

Shallots (Small onions) – 5

Green Chilli – 1

Water – 1 1/2 cup

For the paste -Grated Coconut – 3 tbsp

Cumin seeds – 1 tsp

Garlic cloves – 3

Chilli powder – 1/2 tsp

Turmeric powder – 1/2 tsp

For Seasoning – oil, 1 red chilly, curry leaves


1. In a pressure cooker, take water, moong dal, small onions, salt and green chilli. When water boils, close the cooker and keep on low flame for 3 whistles. Then switch off and let the steam go.

2. In a small mixer jar, grind grated coconut, cumin seeds, garlic, chilli and turmeric powder. Add water and make a paste.

3. Add this paste to the dal and allow to boil for 3 minutes. Switch off flame.

4. In a seasoning pan, add oil, mustard seeds. When the seeds splutter, add in the dry red chilli and allow it to turn dark. Switch off the flame and add in curry leaves.

5. Add this seasoning to the dal and check the salt and spice.

Adjust the thickness according to your liking. For roti,  keep it thick. For rice, you can dilute it more.


* Don’t keep dal on high flame as it will stick to the bottom.

* If your dal doesn’t taste right, it most probably has less salt.

* For more spice, add in some chilli powder.