Dry Moong Dal Recipe | Chutti Mug Ni Dal | Sookhi Moong Dal | Gujarati Cuisine

Hi friends!! As promised I’m here to share my next contribution to the Gujarati Summer Thali is Dry Moong Dal Recipe aka Chutti mug ni dal or Sookhi moong dal. This is a very simple, yet tricky dal, especially to get the consistency right. I have said enough about gujarati cuisine in my previous post on Gujarati Summer Thali. If any of you have missed it, click here to get a glimpse of all the recipes.

Lentils play an important part in Indian cuisine, especially in a vegetarian diet. We have all kinds of lentils and prepare them in a variety of ways. This Dry Moong Dal Recipe is very easy and quick to prepare. The protein rich Yellow moong dal is a small yellow lentil and cooks quickly compared to other lentils. This is absolutely light food just right for summers when one hates to work for long hours in the kitchen. It is also light on the stomach due to mild spices. This delicious dal is very healthy, easily digestible and extremely popular in yoga and Ayurvedic cooking.

For Dry Moong Dal Recipe, you need to remember that for this particular preparation, the dal should not be overcooked as the dal has to be separate and dry, and not soggy. That’s the main secret behind the success of this recipe!! Hence this dry moong dal is usually made in non-stick pan instead of pressure cooker.

Yellow moong dal is used in various recipes across different cuisines. Check out my take on moong dal in a few South Indian recipes – Pesara pappu charu…and beans paruppu usili…Do give them a try, I’m sure you will love it.

The strong flavours of this Dry Moong Dal Recipe completes a meal when paired with mellower dishes like Kadhi and plain rice. A delicious dry moong dal preparation served with aamras and poori  or with roti is a also popular combination. So for a simple healthy dal dinner, try this recipe and enjoy!

Step-by-Step process to follow for Dry Moong Dal Recipe :

Let’s get started!!

• Wash and soak the split yellow lentils (moong dal) in water for at least 1 to 2 hours to reduce cooking time.
• Drain and keep aside.

• Heat oil (or ghee) over medium heat in a non-stick pan. Once oil is hot enough add mustard seeds and broken dry red chilli.
• When the mustard seeds crackle, add the asafoetida and the soaked dal.
• Sauté for a minute and add sufficient water.

• Add turmeric powder, red chilli powder and required salt.
• Stir well and close the pan with a lid.
• Let it cook undisturbed over medium heat for about 10 minutes.

• In between, check if there is enough water but do not stir.
• If you feel all the water has been absorbed, then add a little water (¼ cup or less).

NOTE: In case you have followed the instructions, you will most likely not need any more water.

• Simmer to low heat and let the lentils cook for another 2 to 3 minutes till all the water has been absorbed. Most importantly, do not stir. Turn off the heat once dal is cooked and all water also has been absorbed.
• Remove if any foam has formed due to the lentils, and stir with a fork just before serving. Otherwise your dal will become mushy and not be separate.

NOTE: Optionally you can garnish with coriander and squeeze lemon, but I personally do not like this dal to be overpowered with any other flavour….(In spite of being a coriander fanatic).

• Serve hot dal with Kadhi and plain rice. A delicious dry moong dal preparation served with aamras and poori  or with roti is a also popular combination.

Print Recipe

Dry Moong Dal Recipe | Chutti Mug Ni Dal | Sookhi Moong Dal | Gujarati Cuisine

Dry moong dal recipe or Chutti mug ni dal is a comfort food prepared with yellow lentils & basic Gujarati spices, where each grain stands out with a wonderful flavour of asafoetida.

Prep Time1 hour hr

Cook Time15 minutes mins

Total Time1 hour hr 15 minutes mins

Course: Side Dish

Cuisine: Gujarati (Indian)

Servings: 4 to 5

Author: Padma

Ingredients

• 1 Tablespoon Oil or Ghee
• 1 teaspoon Mustard seeds
• 1 or 2 Dry red chillies broken into two halves
• ¼ teaspoon Asafoetida Hing
• 1 Cup Moong dal split yellow mung beans
• 1¼ to 1½ Cups water depending on how long you soak the lentils
• ¼ teaspoon Turmeric powder
• ½ teaspoon Red chilli powder

Instructions

• Wash and soak the dal in water for at least 1 to 2 hours. Drain and keep aside.
• Heat oil over medium heat in a non-stick pan and add the mustard seeds.
• When the mustard seeds crackle, add the asafoetida and the soaked dal and sauté on a medium heat for a minute.
• Add sufficient water and then add turmeric powder and red chilli powder. Stir well and close the pan with a lid.
• Let it cook undisturbed over medium heat for about 10 minutes.
• In between, check if there is enough water, but do not stir. If you feel water has been absorbed, then add a little water (¼ cup).
• Most importantly, do not stir. Simmer to low heat and let it cook for another 2 minutes till the dal is cooked and all the water has been absorbed. Turn off the heat.
• Remove if any foam has formed, and stir with a fork just before serving.
• Serve hot with roti or rice and kadhi or with aamras and poori.

Notes

1. Adjust quantity of spices to suit your taste.
2. This recipe can also be made without pre-soaking the dal, but the dal will take much longer to cook, so pre-soak the dal for minimum of an hour.
3. While cooking the dal, if you add all the water in one go, it will make the dal mushy. The dal will still cook and taste delicious, just the texture will be mushy.
4. Variations: You can optionally try out these combinations later..Add
a.Coriander cumin powder along with red chilli powder.
b.Garlic pieces while tempering.
c.Ginger green chilli paste to the tempering.
d.Optionally you can squeeze a dash of lemon at the end and garnish with fresh coriander and serve.

This recipe is a part of the Gujarati Summer Thali. Click on the photo to view other recipes.

Many more to come!!….Stay TUNED!!

Happy Cooking 🙂

Cheers!!

Padma.