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Sabut Moong Dal

4.50 from 10 votes
Total: 3 hours 45 minutes
Serves 4 PEOPLE

Sabut Moong Dal

Sabut moong dal or whole mung dal is a staple in my household. Simple and easy recipe cooked without onion and garlic – it’s healthy, comforting and loaded with flavor. During Navratri and other fasting days most of the Indian families consume food without onion and garlic. This recipe here depicts that cooking food without onion and garlic is full of flavor, gets cooked faster and you are out of the kitchen in no time.


RECIPE DETAIL – No fancy ingredients, pretty straightforward recipe. Soak dal for 3-4 hours and after that boil until soft and tender. For me this dal was cooked in 3 whistles but cooking time will vary depending on how old the lentils are. For some it may take up to 4-6 whistles. If you choose to add onion, garlic to this dal, feel free to improvise according to your needs and tastes. I have added chopped tomatoes but feel free to add tomato puree for a rich and creamier texture. 

Serve it with Jeera rice or warm Tandoori rotis.

Try out our other dals – Dal Tadka, Dal Makhani, Chana dal with lauki . Also see other  No-onion-no-garlic recipes.

Sabut Moong Dal

4.50 from 10 votes
Easy to follow step by step recipe of green moong dal that is a no onion no garlic recipe and is still bursting with flavors,
Prep: 15 minutes
Cook: 30 minutes
Total: 3 hours 45 minutes
Servings: 4 PEOPLE



  • 2 cups Soaked Sabut Moong dal
  • 1 tablespoon Chopped Ginger
  • 1/2 teaspoon Turmeric powder
  • Salt to taste



  • Soak Sabut Moong dal for 3-4 hours.
  • After the soaking time drain and wash dal.
  • Assemble: ingredients.
  • In a pressure cooker add dal along with water, salt, haldi and chopped ginger.
  • Place wet paper towel around pressure cooker whistle to avoid splashes.
  • Pressure cook it for 3-4 whistles.
  • After whistles are done, discard the paper towel right away.
  • Open cooker to check dal. Set it aside.
  • Assemble: rest of the ingredients for tadka.
  • Heat ghee in a pan.
  • Add hing ,cumin seeds and when it starts to splutter...
  • Add chopped tomatoes and green chilies.
  • Saute for 2-3 minutes on a medium flame and...
  • Add dry spices and mix.
  • Cover and cook for 2-3 minutes until tomatoes are soft and tender.
  • When tomato tadka is ready..
  • Pour in the dal...
  • Add water and garam masala powder.
  • Bring to a boil on high heat, reduce heat and let it simmer for another 3-4 minutes until dal is well blended.
  • Dal is ready, adjust seasonings and serve.
  • Garnish with chopped cilantro leaves and serve hot with rice or warm rotis.
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi
Course: Main Course
Cuisine: Indian

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  1. Sheetal Thakkar says:

    I like ur recipes and would like to know more about ur innovations.

  2. Sarah says:

    Lovely recipe, thanks!

  3. renu says:

    Ruchi, I tried moong daal. It really was very good and tasty. Thanks. Can you please send me the recipe for dahi vada like chaat walas make. Thanks again.

  4. Carol G. says:

    I tried this recipe tonight after purchasing the Asafoetida (which I was not familiar with but very glad I sought out). It came out delicious!!! My only complaint is that the directions were a bit confusing regarding the pressure cooker and also in how/when the ingredients were added. I opted to sauté an onion in the ghee before finishing the tadka. I also added a clove of garlic to the dal. This was perfect with naan.

    • Ruchi says:

      Thanks for trying the recipe Carol. Glad you liked. 🙂
      Just revisited the recipe and everything looks synced to me. Could you please point out, at what point did you find the recipe confusing? Would love to correct that. Thanks!