20 Delicious Green Moong Dal Recipes Healthy

Are you ready to transform your meals with the power-packed, nutritious green moong dal? These 20 delicious recipes are not just about adding a healthy twist to your diet; they’re about bringing flavor, comfort, and simplicity to your kitchen. Whether you’re craving a quick dinner or a hearty comfort meal, our roundup has something for every home cook in North America. Let’s dive into the goodness!

Green Moong Dal Khichdi

On a rainy evening last week, I found myself craving something comforting yet nutritious, and that’s when I decided to whip up a batch of Green Moong Dal Khichdi. This dish, with its humble ingredients and hearty flavor, has become my go-to for days when I need a little warmth in my belly and soul.

Ingredients

• 1 cup split green moong dal, rinsed and drained
• 1 cup basmati rice, rinsed and drained
• 2 tbsp clarified butter (ghee)
• 1 tsp cumin seeds
• 1 medium onion, finely chopped
• 1 tbsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 4 cups water
• Salt, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. Heat the clarified butter in a pressure cooker over medium heat until melted.
2. Add the cumin seeds and sauté for about 30 seconds, or until they start to splutter.
3. Stir in the finely chopped onion and cook until translucent, about 3 minutes.
4. Add the ginger-garlic paste and sauté for another minute, ensuring it doesn’t burn.
5. Mix in the turmeric powder and red chili powder, stirring quickly to combine with the onions.
6. Add the rinsed green moong dal and basmati rice to the cooker, stirring to coat them with the spice mixture.
7. Pour in the water and add salt, then give everything a good stir.
8. Close the pressure cooker lid and cook on high heat until the first whistle, then reduce the heat to low and cook for another 10 minutes.
9. Turn off the heat and allow the pressure to release naturally before opening the lid.
10. Garnish with fresh cilantro leaves before serving.

Soothing yet flavorful, this Green Moong Dal Khichdi has a creamy texture that’s perfectly balanced by the slight crunch of the cumin seeds. Serve it with a dollop of yogurt or a side of pickled vegetables for an extra layer of flavor.

Green Moong Dal Soup

Diving into the world of comforting soups, I recently stumbled upon a recipe that’s not only nourishing but also incredibly simple to whip up. Green Moong Dal Soup has become my go-to for those evenings when I crave something light yet satisfying. It’s a dish that reminds me of my grandmother’s kitchen, where simplicity met flavor in the most delightful ways.

Ingredients

• 1 cup split green moong dal, rinsed and drained
• 4 cups filtered water
• 1 tbsp clarified butter (ghee)
• 1 tsp cumin seeds
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp red chili powder
• Salt, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. In a medium saucepan, combine the rinsed moong dal and filtered water. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 30 minutes, or until the dal is tender and easily mashed between your fingers.
2. While the dal cooks, heat the clarified butter in a small skillet over medium heat. Add the cumin seeds and toast for 30 seconds, or until fragrant and slightly darkened.
3. Add the diced onion to the skillet and sauté for 5 minutes, or until translucent. Stir in the minced garlic and cook for an additional 1 minute, ensuring the garlic does not burn.
4. Stir in the turmeric powder, coriander powder, and red chili powder. Cook for 1 minute to toast the spices, releasing their aromas.
5. Once the dal is cooked, add the spiced onion mixture to the saucepan. Stir well to combine and simmer for an additional 5 minutes to meld the flavors. Season with salt to taste.
6. Garnish with fresh cilantro leaves before serving. For a smoother texture, blend the soup with an immersion blender until desired consistency is achieved.

Offering a velvety texture with a hint of spice, this Green Moong Dal Soup is a testament to the beauty of simple ingredients coming together. Serve it with a side of crusty bread or over steamed rice for a more substantial meal. The earthy flavors of the dal, combined with the warmth of the spices, make this soup a comforting choice for any season.

Green Moong Dal Curry

Warm, comforting, and packed with protein, this Green Moong Dal Curry has become a staple in my kitchen, especially on those busy weeknights when I crave something nourishing yet easy to whip up. I remember the first time I tried it at a friend’s potluck; its creamy texture and aromatic spices won me over instantly, and I’ve been perfecting my version ever since.

Ingredients

• 1 cup split green moong dal, rinsed and soaked for 30 minutes
• 2 tbsp clarified butter (ghee)
• 1 tsp cumin seeds
• 1 medium onion, finely diced
• 2 garlic cloves, minced
• 1 tbsp ginger, freshly grated
• 1 green chili, finely chopped
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 3 cups water
• Salt, to taste
• Fresh cilantro, chopped for garnish

Instructions

1. In a medium pot, heat the clarified butter over medium heat until shimmering.
2. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant, a sign they’re perfectly toasted.
3. Stir in the diced onion, cooking until translucent and slightly golden, about 5 minutes, to build a flavor base.
4. Add the minced garlic, grated ginger, and chopped green chili, sautéing for another 2 minutes until the raw smell disappears.
5. Sprinkle in the turmeric, coriander powder, and garam masala, stirring quickly to coat the onions and prevent the spices from burning.
6. Drain the soaked moong dal and add it to the pot, along with 3 cups of water and salt. Bring to a boil, then reduce to a simmer.
7. Cover and cook for 25 minutes, stirring occasionally, until the dal is tender and the curry has thickened to your liking.
8. Garnish with fresh cilantro before serving.

Just like that, you’ve got a bowl of Green Moong Dal Curry that’s creamy, flavorful, and utterly satisfying. I love serving it over a bed of steamed basmati rice or with a side of warm, fluffy naan for dipping. The dal’s velvety texture and the warmth of the spices make it a dish that’s as comforting as it is nutritious.

Green Moong Dal Salad

Last summer, I stumbled upon the most refreshing dish at a local farmer’s market, and it’s been a staple in my kitchen ever since. This Green Moong Dal Salad is not just a treat for the taste buds but also a powerhouse of nutrition, perfect for those sweltering days when you crave something light yet satisfying.

Ingredients

• 1 cup green moong dal, soaked overnight
• 2 tbsp extra virgin olive oil
• 1 tbsp freshly squeezed lemon juice
• 1 tsp cumin seeds, toasted
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1/4 cup cilantro, chopped
• 1/2 tsp Himalayan pink salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Drain the soaked green moong dal and rinse under cold water until the water runs clear.
2. In a medium saucepan, bring 2 cups of water to a boil over high heat. Add the drained moong dal and reduce heat to medium-low. Simmer for 15 minutes, or until the dal is tender but still holds its shape.
3. While the dal cooks, heat the olive oil in a small skillet over medium heat. Add the cumin seeds and toast for 30 seconds, or until fragrant. Remove from heat and set aside.
4. Once the dal is cooked, drain any excess water and transfer to a large mixing bowl. Let it cool for 5 minutes.
5. Add the toasted cumin seeds, lemon juice, cherry tomatoes, red onion, cilantro, Himalayan pink salt, and black pepper to the bowl with the dal. Gently toss to combine all ingredients evenly.
6. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

Offering a delightful crunch from the perfectly cooked dal and a burst of freshness from the vegetables, this salad is a testament to how simple ingredients can create a symphony of flavors. Serve it chilled with a side of warm naan for a complete meal that’s both nourishing and indulgent.

Green Moong Dal Dosa

Kicking off our culinary journey today, I stumbled upon a dish that’s not only nutritious but also packs a punch of flavor – the Green Moong Dal Dosa. It’s a dish that reminds me of lazy Sunday mornings when I experiment with different lentils to create something wholesome and delicious.

Ingredients

• 1 cup split green moong dal, soaked overnight
• 1/4 cup basmati rice, soaked overnight
• 1/2 tsp fenugreek seeds
• 1/2 tsp turmeric powder
• 1 tbsp clarified butter (ghee)
• 1/2 tsp sea salt
• 1/4 cup water, as needed

Instructions

1. Drain the soaked green moong dal and basmati rice, then transfer to a blender.
2. Add fenugreek seeds, turmeric powder, and sea salt to the blender.
3. Blend the mixture on high speed until smooth, gradually adding water to achieve a pancake batter consistency.
4. Heat a non-stick skillet over medium heat (350°F) and lightly brush with clarified butter.
5. Pour a ladleful of batter onto the skillet, spreading it thinly in a circular motion to form a dosa.
6. Cook for 2-3 minutes until the edges lift easily, then flip to cook the other side for an additional 2 minutes.
7. Repeat with the remaining batter, ensuring the skillet is lightly greased before each dosa.

Diving into the first bite, the Green Moong Dal Dosa offers a crispy exterior with a soft, fluffy interior, subtly spiced with turmeric. Serve it with a side of coconut chutney or a tangy tomato salsa for an unexpected twist.

Green Moong Dal Chilla

Yesterday, as I was rummaging through my pantry, I stumbled upon a bag of green moong dal that I had completely forgotten about. It sparked an idea to whip up something nutritious yet comforting for breakfast—Green Moong Dal Chilla, a savory Indian pancake that’s both gluten-free and packed with protein.

Ingredients

• 1 cup green moong dal, soaked overnight
• 1/4 cup water
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tbsp clarified butter (ghee)
• 1/4 cup finely chopped onions
• 1/4 cup finely chopped cilantro
• 1/2 tsp salt

Instructions

1. Drain the soaked green moong dal and blend it with water until smooth, achieving a pancake batter consistency.
2. Transfer the batter to a bowl and stir in cumin seeds, turmeric powder, red chili powder, and salt until well combined.
3. Heat a non-stick skillet over medium heat (350°F) and lightly brush with clarified butter.
4. Pour a ladleful of batter onto the skillet, spreading it gently into a thin circle.
5. Sprinkle chopped onions and cilantro evenly over the surface of the chilla.
6. Cook for 2-3 minutes until the edges start to lift, then flip carefully and cook the other side for another 2 minutes until golden brown.
7. Repeat with the remaining batter, adding more clarified butter to the skillet as needed.

Here’s how it turned out: the chillas were delightfully crisp on the edges with a soft, fluffy center, offering a perfect balance of spices. Serve them hot with a side of mint chutney or a dollop of yogurt for an extra layer of flavor.

Green Moong Dal Halwa

Venturing into the world of Indian desserts can be as thrilling as it is delicious, especially when it comes to the rich and comforting Green Moong Dal Halwa. I remember the first time I tried this at a friend’s Diwali party; its warmth and sweetness instantly made it a favorite. Now, it’s a staple in my winter cooking repertoire, perfect for those days when only something decadent will do.

Ingredients

• 1 cup split green moong dal, soaked overnight
• 1/2 cup clarified butter (ghee)
• 1 cup granulated sugar
• 1/2 cup whole milk
• 1/4 teaspoon cardamom powder
• 2 tablespoons sliced almonds, for garnish
• 2 tablespoons chopped pistachios, for garnish

Instructions

1. Drain the soaked moong dal and grind it into a coarse paste without adding water.
2. Heat clarified butter in a heavy-bottomed pan over medium heat (350°F) until it melts completely.
3. Add the ground moong dal to the pan and sauté, stirring continuously, for 15 minutes or until the raw smell disappears and the mixture turns golden brown.
4. Pour in the whole milk and stir well to combine, ensuring no lumps form. Cook for another 10 minutes until the milk is fully absorbed.
5. Add the granulated sugar and cardamom powder, mixing thoroughly. Continue to cook on low heat (300°F) for 5 minutes, allowing the sugar to dissolve and the mixture to thicken.
6. Turn off the heat and let the halwa sit for 2 minutes to settle.
7. Garnish with sliced almonds and chopped pistachios before serving warm.

Finally, this Green Moong Dal Halwa is a symphony of textures, from the creamy interior to the crunchy nut garnish. Its aromatic cardamom flavor pairs beautifully with a scoop of vanilla ice cream for an indulgent twist. Trust me, it’s a dessert that invites you back for seconds.

Green Moong Dal Idli

Yesterday, as I was rummaging through my pantry, I stumbled upon a bag of green moong dal that I had completely forgotten about. It was a sign—I had to make something delicious with it, and what better than a batch of fluffy, nutritious Green Moong Dal Idlis? These idlis are not just a treat to your taste buds but also a powerhouse of protein, making them a perfect breakfast option.

Ingredients

• 1 cup green moong dal, soaked overnight
• 1/4 cup urad dal, soaked overnight
• 1/2 teaspoon fenugreek seeds
• 1/2 cup water, for grinding
• 1 teaspoon sea salt
• 1 tablespoon clarified butter (ghee), for greasing

Instructions

1. Drain the soaked green moong dal, urad dal, and fenugreek seeds. Rinse them under cold water until the water runs clear.
2. In a high-speed blender, combine the dals and fenugreek seeds with 1/2 cup water. Blend on high for 3 minutes, or until the batter is smooth and fluffy.
3. Transfer the batter to a large bowl, cover with a clean kitchen towel, and let it ferment in a warm place for 8 hours, or until the batter has doubled in volume.
4. After fermentation, gently stir in the sea salt. The batter should be thick but pourable; if it’s too thick, add a tablespoon of water at a time until desired consistency is reached.
5. Grease the idli molds with clarified butter. Pour the batter into each mold, filling it 3/4 of the way to allow room for expansion.
6. Steam the idlis in a preheated steamer over medium-high heat for 10 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove the idlis from the steamer and let them cool for 2 minutes before demolding. Serve warm with your choice of chutney or sambar.

The texture of these idlis is incredibly light and spongy, with a subtle nuttiness from the green moong dal. For a creative twist, try serving them with a dollop of coconut yogurt and a sprinkle of toasted cumin powder. It’s a game-changer!

Green Moong Dal Paratha

After a long day of work, there’s nothing quite like the comfort of a homemade paratha, especially when it’s packed with the goodness of green moong dal. I remember my grandmother kneading the dough with such love, telling me stories of how this simple dish could bring the whole family together. Today, I’m sharing my version of this cherished recipe, hoping it brings as much joy to your table as it has to mine.

Ingredients

• 1 cup whole wheat flour, plus extra for dusting
• 1/2 cup split green moong dal, soaked for 2 hours and drained
• 1/4 cup clarified butter (ghee), melted
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/4 tsp asafoetida (hing)
• 1/2 tsp salt
• 1/4 cup water, or as needed

Instructions

1. In a mixing bowl, combine the whole wheat flour and salt. Gradually add water and knead into a soft, pliable dough. Cover with a damp cloth and let it rest for 15 minutes.
2. While the dough rests, grind the soaked moong dal into a coarse paste without adding water.
3. Heat 1 tbsp of clarified butter in a pan over medium heat. Add cumin seeds, asafoetida, turmeric powder, and red chili powder. Sauté for 30 seconds until fragrant.
4. Add the ground moong dal to the pan. Cook for 5 minutes, stirring constantly, until the mixture thickens. Remove from heat and let it cool.
5. Divide the dough and moong dal mixture into equal portions. Roll a portion of dough into a small circle, place a portion of the moong dal mixture in the center, and seal the edges.
6. Dust the stuffed dough with flour and roll it out gently into a paratha, about 6 inches in diameter.
7. Heat a tawa or griddle over medium-high heat. Cook the paratha for 1 minute on each side, then brush with clarified butter and cook for another 30 seconds on each side until golden brown and crispy.
8. Repeat the process with the remaining dough and filling.

Flaky on the outside with a soft, flavorful filling, these Green Moong Dal Parathas are a delight. Serve them hot with a dollop of yogurt or your favorite pickle for a meal that’s both satisfying and nutritious.

Green Moong Dal Pakora

Remember those rainy afternoons when all you craved was something crispy yet wholesome? That’s exactly when I stumbled upon the magic of Green Moong Dal Pakoras. These little fritters are not just a treat to your taste buds but also a nod to healthier snacking.

Ingredients

• 1 cup split green moong dal, soaked overnight
• 1/4 cup finely chopped red onion
• 2 tbsp finely chopped cilantro
• 1 tsp minced green chili
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric powder
• 1/2 tsp garam masala
• 1/2 tsp salt
• 1/4 cup water
• 1 cup sunflower oil, for frying

Instructions

1. Drain the soaked moong dal thoroughly and transfer to a blender.
2. Add water and blend to a coarse paste, ensuring not to over-blend for texture.
3. Transfer the paste to a mixing bowl and fold in red onion, cilantro, green chili, cumin seeds, turmeric powder, garam masala, and salt until well combined.
4. Heat sunflower oil in a deep frying pan over medium heat until it reaches 350°F.
5. Using a tablespoon, carefully drop portions of the batter into the hot oil, frying in batches to avoid overcrowding.
6. Fry each pakora for 2-3 minutes or until golden brown and crispy, turning occasionally for even cooking.
7. Remove with a slotted spoon and drain on paper towels to absorb excess oil.

My favorite part about these pakoras is their irresistible crunch giving way to a soft, flavorful center. Serve them hot with a side of mint chutney or sneak them into a wrap for an unexpected twist.

Green Moong Dal Kebab

Unbelievably versatile and packed with protein, these Green Moong Dal Kebabs have become a staple in my kitchen, especially when I’m craving something nutritious yet indulgent. I remember the first time I tried them at a friend’s potluck; their crispy exterior and soft, flavorful interior had me hooked instantly.

Ingredients

• 1 cup split green moong dal, soaked overnight
• 2 tbsp clarified butter (ghee)
• 1 small onion, finely minced
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/4 tsp cayenne pepper
• Salt, to taste
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lemon juice
• 2 tbsp breadcrumbs
• 2 tbsp water
• 2 tbsp vegetable oil, for frying

Instructions

1. Drain the soaked moong dal and blend it into a coarse paste with 2 tbsp water.
2. Heat clarified butter in a pan over medium heat (350°F) and sauté cumin seeds until they crackle.
3. Add minced onion, garlic, and ginger to the pan. Sauté until the onions turn translucent, about 3 minutes.
4. Stir in coriander powder, turmeric powder, cayenne pepper, and salt. Cook for 1 minute to release the aromas.
5. Combine the spice mixture with the moong dal paste, fresh cilantro, lemon juice, and breadcrumbs in a bowl. Mix well.
6. Divide the mixture into equal portions and shape them into small patties.
7. Heat vegetable oil in a non-stick pan over medium heat (350°F). Fry the kebabs in batches until golden brown on both sides, about 3-4 minutes per side.
8. Transfer the kebabs to a paper towel-lined plate to drain excess oil.

Just out of the pan, these kebabs boast a delightful contrast between their crispy crust and tender, spiced interior. Serve them with a mint yogurt dip or tuck them into whole wheat pitas for a wholesome meal that doesn’t skimp on flavor.

Green Moong Dal Stir Fry

Many evenings, I find myself craving something light yet satisfying, and that’s when I turn to this Green Moong Dal Stir Fry. It’s a dish that reminds me of the simple joys of home cooking, with its earthy flavors and comforting texture.

Ingredients

• 1 cup split green moong dal, soaked for 2 hours
• 2 tbsp clarified butter (ghee)
• 1 tsp cumin seeds
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 1 inch ginger, grated
• 1 green chili, finely chopped
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• Salt, to taste
• 1/4 cup cilantro, chopped
• 1 tbsp lemon juice

Instructions

1. Drain the soaked moong dal thoroughly and set aside.
2. Heat clarified butter in a large skillet over medium heat (350°F) until melted.
3. Add cumin seeds and sauté for 30 seconds, or until they start to pop.
4. Add finely diced yellow onion and cook for 3 minutes, stirring occasionally, until translucent.
5. Stir in minced garlic, grated ginger, and chopped green chili, cooking for another 2 minutes until fragrant.
6. Mix in turmeric powder, coriander powder, and garam masala, stirring quickly to prevent burning.
7. Add the drained moong dal to the skillet, stirring to coat with the spice mixture.
8. Cook for 5 minutes, stirring occasionally, until the dal is tender but still holds its shape.
9. Season with salt to taste and remove from heat.
10. Garnish with chopped cilantro and a drizzle of lemon juice before serving.

Zesty and vibrant, this stir fry boasts a delightful contrast between the creamy dal and the crisp vegetables. Serve it alongside warm rotis or over a bed of basmati rice for a complete meal that’s as nourishing as it is flavorful.

Green Moong Dal Pulao

Believe it or not, the first time I stumbled upon Green Moong Dal Pulao was during a hectic weeknight when I was rummaging through my pantry for a quick yet nutritious meal. This dish, with its comforting aroma and wholesome goodness, has since become a staple in my kitchen, especially when I need something that’s both easy to make and packed with flavor.

Ingredients

• 1 cup basmati rice, rinsed and drained
• 1/2 cup green moong dal, soaked for 30 minutes
• 2 tbsp clarified butter (ghee)
• 1 tsp cumin seeds
• 1 bay leaf
• 1-inch cinnamon stick
• 2 cloves
• 1 small onion, finely sliced
• 1 tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• 2 cups water
• Salt to taste
• Fresh cilantro leaves for garnish

Instructions

1. Heat clarified butter in a heavy-bottomed pot over medium heat until shimmering.
2. Add cumin seeds, bay leaf, cinnamon stick, and cloves. Sauté for 30 seconds until fragrant.
3. Stir in the sliced onion and cook until golden brown, about 5 minutes.
4. Mix in ginger-garlic paste and sauté for another minute until the raw smell disappears.
5. Add the soaked moong dal and rinsed basmati rice to the pot. Stir well to coat with the spices.
6. Sprinkle turmeric powder, garam masala, and salt over the mixture. Stir to combine evenly.
7. Pour in water and bring to a boil. Then, reduce the heat to low, cover, and simmer for 15 minutes.
8. After 15 minutes, turn off the heat and let the pulao sit covered for 5 minutes to steam.
9. Fluff the pulao gently with a fork, garnish with fresh cilantro leaves, and serve hot.

Creating this dish is as rewarding as it is delicious, with each grain of rice perfectly separate yet infused with the earthy flavors of moong dal and spices. For an extra touch, serve it with a side of cool yogurt or a crisp cucumber salad to balance the warmth of the spices.

Green Moong Dal Biryani

Craving something hearty yet healthy for dinner last night, I stumbled upon the idea of making Green Moong Dal Biryani. It’s a dish that marries the wholesomeness of green moong dal with the aromatic richness of biryani, creating a meal that’s both nutritious and indulgent. I love how it’s a one-pot wonder, perfect for those evenings when you want minimal cleanup without compromising on flavor.

Ingredients

• 1 cup green moong dal, soaked for 2 hours
• 1 cup basmati rice, soaked for 30 minutes
• 2 tbsp clarified butter (ghee)
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 green chili, finely chopped
• 1 tsp cumin seeds
• 1 bay leaf
• 1 cinnamon stick
• 2 cardamom pods
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 2 cups vegetable broth
• Salt to taste
• Fresh cilantro, chopped for garnish

Instructions

1. In a large pot, heat the clarified butter over medium heat until shimmering.
2. Add the cumin seeds, bay leaf, cinnamon stick, and cardamom pods, sautéing for 30 seconds until fragrant.
3. Add the thinly sliced onion and cook until golden brown, about 5 minutes, stirring occasionally.
4. Stir in the minced garlic, grated ginger, and chopped green chili, cooking for another 2 minutes.
5. Drain the soaked green moong dal and add it to the pot along with turmeric powder and garam masala, stirring well to coat.
6. Pour in the vegetable broth and bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
7. Drain the soaked basmati rice and layer it evenly over the partially cooked dal mixture. Do not stir.
8. Cover the pot tightly and cook on low heat for 20 minutes, or until the rice is tender and all the liquid is absorbed.
9. Turn off the heat and let the biryani sit, covered, for 10 minutes to allow the flavors to meld.
10. Garnish with freshly chopped cilantro before serving.

Just like that, you’ve got a dish that’s bursting with flavors and textures—the softness of the dal, the fluffiness of the rice, and the crunch of the caramelized onions. Serve it with a side of cool cucumber raita to balance the warmth of the spices, and you’ve got a meal that’s sure to impress.

Green Moong Dal Pancakes

Discovering the perfect breakfast that’s both nutritious and delicious can sometimes feel like a quest, but I stumbled upon these Green Moong Dal Pancakes during a lazy Sunday experiment, and they’ve since become a staple in my kitchen. Packed with protein and fiber, they’re a hearty way to start the day, and their subtle earthiness pairs beautifully with a dollop of yogurt or a drizzle of honey.

Ingredients

• 1 cup split green moong dal, soaked overnight
• 1/2 cup finely chopped onions
• 1/4 cup chopped cilantro
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/4 tsp asafoetida
• 2 tbsp clarified butter
• 1/2 cup water
• Salt, to taste

Instructions

1. Drain the soaked moong dal and blend it with 1/2 cup water until smooth, achieving a pancake batter consistency.
2. Transfer the batter to a mixing bowl and stir in the chopped onions, cilantro, cumin seeds, turmeric powder, asafoetida, and salt until well combined.
3. Heat a non-stick skillet over medium heat and brush with 1 tbsp clarified butter.
4. Pour a ladleful of batter onto the skillet, spreading it gently into a 4-inch circle.
5. Cook for 2-3 minutes until the edges lift easily, then flip and cook for another 2 minutes until golden brown.
6. Repeat with the remaining batter, adding more clarified butter to the skillet as needed.
7. Tip: For extra crispiness, press the pancake lightly with a spatula after flipping.
8. Tip: Keep the pancakes warm in a low oven (200°F) while you finish the batch.
9. Tip: Adjust the batter’s thickness with a teaspoon of water if it’s too dense after resting.

Fluffy yet crisp, these pancakes offer a delightful contrast in textures, with the earthy flavors of moong dal shining through. Serve them stacked high with a side of tangy tamarind chutney or a sprinkle of chaat masala for an extra kick.

Green Moong Dal Smoothie

Believe it or not, my journey with the Green Moong Dal Smoothie began on a lazy Sunday morning when I was craving something nutritious yet easy to whip up. This protein-packed delight has since become my go-to breakfast, blending the earthy tones of moong dal with the sweetness of ripe bananas.

Ingredients

• 1/2 cup green moong dal, soaked overnight
• 1 ripe banana, frozen
• 1 cup unsweetened almond milk
• 1 tbsp chia seeds
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1 tbsp pure maple syrup
• Ice cubes, as needed

Instructions

1. Drain and rinse the soaked green moong dal thoroughly under cold water to remove any residual soaking liquid.
2. In a high-speed blender, combine the rinsed moong dal, frozen banana, almond milk, chia seeds, vanilla extract, ground cinnamon, and maple syrup.
3. Blend on high for 45 seconds, or until the mixture is completely smooth and no dal granules are visible. Tip: For a thicker smoothie, add a few ice cubes before blending.
4. Pour the smoothie into a tall glass and let it sit for 2 minutes to allow the chia seeds to swell slightly, enhancing the texture. Tip: This step is optional but recommended for a more pudding-like consistency.
5. Serve immediately with a light dusting of cinnamon on top for an extra flavor boost. Tip: For a decorative touch, drizzle a small amount of maple syrup in a spiral pattern on the surface before serving.

Smooth and creamy with a hint of spice, this Green Moong Dal Smoothie is a refreshing take on traditional breakfast options. Try it with a sprinkle of granola on top for an added crunch, or enjoy it as is for a quick, energizing start to your day.

Green Moong Dal Burger

Sometimes, the simplest ingredients can transform into something extraordinary, and that’s exactly what happened when I stumbled upon the idea of a Green Moong Dal Burger. It was a lazy Sunday afternoon, and my pantry was begging for a creative twist—this burger was the answer.

Ingredients

• 1 cup green moong dal, soaked overnight
• 2 tbsp clarified butter
• 1/2 cup finely chopped red onion
• 1 tbsp minced garlic
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/4 cup chopped cilantro
• 1 pasture-raised egg, lightly beaten
• 1/2 cup breadcrumbs
• Salt, to taste
• 4 whole wheat burger buns
• 1 tbsp olive oil

Instructions

1. Drain the soaked green moong dal and blend it into a coarse paste without adding water.
2. Heat clarified butter in a pan over medium heat, add cumin seeds, and let them splutter for 30 seconds.
3. Add minced garlic and chopped red onion, sauté until translucent, about 2 minutes.
4. Mix in the turmeric powder and salt, stir for another minute to combine the flavors.
5. Transfer the sautéed mixture to the blended dal, add chopped cilantro, beaten egg, and breadcrumbs. Mix well to form a firm dough.
6. Divide the dough into 4 equal portions and shape them into patties.
7. Heat olive oil in a non-stick pan over medium heat, cook the patties for 4 minutes on each side or until golden brown.
8. Toast the whole wheat burger buns lightly on the same pan for 1 minute.
9. Assemble the burgers by placing a patty on each bun, adding your favorite toppings.

Out of the ordinary, this Green Moong Dal Burger offers a delightful crunch on the outside with a soft, flavorful interior. Serve it with a side of sweet potato fries or a crisp salad for a complete meal that’s both nutritious and satisfying.

Green Moong Dal Tacos

Every now and then, I stumble upon a dish that perfectly blends the comfort of home cooking with the excitement of trying something new. That’s exactly how I felt when I first made Green Moong Dal Tacos—a delightful twist on traditional tacos that’s both nutritious and bursting with flavor.

Ingredients

• 1 cup green moong dal, soaked overnight
• 2 tbsp clarified butter (ghee)
• 1 tsp cumin seeds
• 1 medium onion, finely diced
• 2 garlic cloves, minced
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp red chili powder
• Salt, to taste
• 8 small corn tortillas
• 1/2 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Drain the soaked green moong dal and rinse under cold water until the water runs clear.
2. In a medium saucepan, heat the clarified butter over medium heat. Add the cumin seeds and sauté until they begin to pop, about 30 seconds.
3. Add the diced onion and minced garlic to the pan. Sauté until the onion turns translucent, about 3 minutes.
4. Stir in the turmeric powder, garam masala, red chili powder, and salt. Cook for 1 minute to release the flavors.
5. Add the drained moong dal to the pan along with 2 cups of water. Bring to a boil, then reduce the heat to low. Cover and simmer until the dal is tender, about 20 minutes.
6. While the dal is cooking, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side. Keep them wrapped in a clean towel to stay warm.
7. Once the dal is cooked, use the back of a spoon to lightly mash it, leaving some texture. Adjust seasoning if necessary.
8. To assemble the tacos, spoon the moong dal mixture onto the warm tortillas. Garnish with chopped cilantro and a squeeze of lime juice.

Perfectly spiced and wonderfully textured, these Green Moong Dal Tacos offer a satisfying bite with every mouthful. Serve them with a side of tangy yogurt or a fresh avocado salad for a complete meal that’s sure to impress.

Green Moong Dal Wrap

Wrapping up a nutritious meal that’s both satisfying and easy to make has never been simpler than with this Green Moong Dal Wrap. I stumbled upon this recipe during a lazy Sunday when I was craving something wholesome yet quick, and it’s been a staple in my kitchen ever since.

Ingredients

• 1 cup green moong dal, soaked overnight
• 2 tbsp clarified butter (ghee)
• 1 tsp cumin seeds
• 1 medium onion, finely diced
• 2 garlic cloves, minced
• 1 tsp turmeric powder
• 1 tsp garam masala
• Salt, to taste
• 4 whole wheat tortillas
• 1 cup fresh spinach leaves
• 1/2 cup Greek yogurt
• 1 tbsp lemon juice

Instructions

1. Drain the soaked green moong dal and blend it into a coarse paste without adding water.
2. Heat clarified butter in a pan over medium heat (350°F) and add cumin seeds, letting them sizzle for 30 seconds.
3. Add the diced onion and minced garlic to the pan, sautéing until translucent, about 3 minutes.
4. Mix in the turmeric powder and garam masala, stirring for 1 minute to release the aromas.
5. Fold in the blended moong dal, cooking for 10 minutes on low heat, stirring occasionally to prevent sticking.
6. Season with salt to taste, then remove from heat and let it cool slightly.
7. Warm the whole wheat tortillas on a dry skillet over medium heat for 30 seconds on each side.
8. Spread a quarter of the moong dal mixture onto each tortilla, topping with fresh spinach leaves.
9. Drizzle with Greek yogurt and lemon juice before rolling the tortillas tightly into wraps.

Every bite of this wrap offers a delightful contrast between the creamy moong dal and the crisp freshness of spinach, with the tangy yogurt adding a perfect finish. Serve it with a side of mango chutney for an extra layer of flavor.

Green Moong Dal Pizza

Yesterday, I stumbled upon a culinary experiment that turned into this week’s obsession: a Green Moong Dal Pizza. It’s a twist on traditional pizza that’s not only nutritious but also packs a flavorful punch, perfect for those looking to spice up their meal prep with something out of the ordinary.

Ingredients

• 1 cup green moong dal, soaked overnight
• 1/2 cup water
• 1 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp turmeric powder
• 1 cup tomato sauce, homemade or store-bought
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup red onion, thinly sliced
• 1/4 cup bell peppers, diced
• 1 tbsp olive oil
• 1 tsp dried oregano

Instructions

1. Preheat your oven to 425°F (220°C) and lightly grease a pizza pan with olive oil.
2. Drain the soaked moong dal and blend it with water until smooth. The consistency should resemble pancake batter.
3. Heat clarified butter in a non-stick skillet over medium heat. Pour the dal batter, spreading it evenly to form a thin crust. Cook for 3-4 minutes until the edges start to lift.
4. Flip the crust carefully and cook for another 3 minutes. Transfer the crust to the prepared pizza pan.
5. Spread tomato sauce evenly over the crust, leaving a small border for the edges.
6. Sprinkle shredded mozzarella cheese, followed by red onion and bell peppers. Drizzle with olive oil and sprinkle dried oregano on top.
7. Bake in the preheated oven for 10-12 minutes, or until the cheese is bubbly and slightly golden.
8. Let the pizza cool for 2 minutes before slicing. This rest period helps the toppings set.

Fresh out of the oven, this Green Moong Dal Pizza boasts a crispy edge with a soft, flavorful center. The combination of moong dal and classic pizza toppings creates a unique texture and taste that’s both satisfying and wholesome. Try serving it with a side of garlic yogurt sauce for an extra layer of flavor.

Conclusion

These 20 Delicious Green Moong Dal Recipes Healthy offer a treasure trove of nutritious, flavorful options for every home cook. Tasty, wholesome, and easy to make, they’re perfect for anyone looking to spice up their meal rotation. We’d love to hear which recipes you try and adore—drop a comment below! Don’t forget to share your culinary adventures by pinning this article on Pinterest. Happy cooking!

Bella Bacinos