Mooli Mung Ki Dal is a delightful blend of mung dal (yellow lentils) and radish (mooli).
This Mooli Mung Ki Dal recipe combines the earthy flavors of dal with the refreshing crunch of radish, enhanced by a simple yet flavorful tempering of cumin seeds, dry chilies, and tomatoes.
It is not only easy to prepare but also incredibly nutritious, making it an ideal dish for a healthy and hearty meal.
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Let’s explore how to prepare this wonderful Mooli Mung Ki Dal dish step by step.
About Mooli Mung Ki Dal Recipe
Mooli Mung Ki Dal is a delightful and nutritious Indian dish that combines the goodness of mung dal (yellow lentils) with the refreshing crunch of radish (mooli).
This Mooli Mung Ki Dal recipe is a perfect blend of flavors and textures, making it a wholesome option for a healthy meal.
The mild earthiness of mung dal pairs beautifully with the subtle sharpness of radish, creating a unique yet comforting dish.
What sets this Mooli Mung Ki Dal recipe apart is its simplicity and the ease of preparation.
The dal is first lightly fried and cooked until tender, and then combined with radish, which adds a crunchy texture.
The tempering (tadka) made with cumin seeds, dry chilies, and tomatoes elevates the dish, infusing it with warmth and aromatic flavors.
The addition of fresh coriander and optional ghee at the end enhances the overall taste.
Mooli Mung Ki Dal is not just delicious but also packed with nutritional benefits.
Mung dal is a great source of plant-based protein and dietary fiber, which aids in digestion and promotes heart health.
Radish is known for its detoxifying properties and is low in calories, making it perfect for weight management.
This Mooli Mung Ki Dal is a versatile dish that can be served with steamed rice, roti, or even a simple pulao.
It’s a great option for a light lunch or dinner, offering a satisfying meal that is both healthy and flavorful.
Whether you’re a fan of traditional Indian flavors or looking for a new way to incorporate radish into your diet, this Mooli Mung Ki Dal recipe is sure to impress.
Ingredients List of Mooli Mung Ki Dal:
- Mung dal (yellow lentils) – 250g
- Cumin seeds – 1 teaspoon
- Dry chilies – 3 to 4
- Bay leaf – 1
- Mooli (radish) – 350g, chopped
- Green chilies – 5 to 6, slit
- Tomato – 1 medium-sized, chopped
- Turmeric powder – 1 teaspoon
- Red chili powder – 1/2 teaspoon
- Roasted cumin powder – 1 teaspoon
- Salt – to taste
- Fresh coriander leaves – for garnish
- Mustard oil – for cooking
- Ghee (optional) – 1 teaspoon
Step-by-Step Instructions of Mooli Mung Ki Dal:
Step 1: Prepare and Cook the Dal
Heat the pan: Start by heating a pan.
Once it’s hot, clean 250g of mung dal thoroughly.
You can also rinse it with water and then dry it using a towel.
Fry the dal: Add mustard oil to the pan and fry the mung dal on medium heat while stirring continuously.
Be careful not to burn the dal; fry it until it releases a nutty aroma.
Pressure cook: Add 4 cups of hot water to the fried dal. Pressure cook the dal for 2 whistles.
(Note: If you want to cook in a regular pan, you can, but it will take more time.)
Add radish: Once the pressure cooker releases its steam, open it and add the chopped radish (mooli).
Close the lid and cook again for 2 whistles.
Step 2: Prepare the Tadka (Tempering)
Heat the pan for tempering: Take a deep pan and add mustard oil.
Once hot, add 1/2 teaspoon cumin seeds, 1 bay leaf, and 3 to 4 dry chilies.
Stir for a few seconds until the cumin seeds start to change color.
Add green chilies and tomatoes: Add slit green chilies, chopped tomatoes, 1/2 teaspoon red chili powder, and 1 teaspoon turmeric powder.
Stir and cook until the tomatoes soften.
Mix with dal: Pour the cooked dal with radish into the pan with the tadka.
Stir well to combine.
Adjust consistency: If the dal is too thick, add hot water to achieve the desired consistency.
Stir and let it simmer on high heat.
Season: Add salt to taste, 1 teaspoon of roasted cumin powder, and chopped fresh coriander.
Stir everything together.
Finish with ghee: Add a teaspoon of ghee (optional) for added flavor.
Serve hot.
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Pro Tips for Making Mooli Mung Ki Dal
Rinse Mung Dal Thoroughly: Before cooking, rinse the mung dal under cold water a few times to remove excess starch and impurities.
This ensures a clean, non-sticky dal.
Fry Dal for Extra Flavor: Lightly frying the mung dal in mustard oil before cooking enhances its nutty flavor and aroma.
Be sure to fry on medium heat, stirring constantly to prevent burning.
Use Fresh Radish: Choose fresh, firm radishes for the best flavor.
Softer or older radishes can have a bitter taste, so it’s important to use fresh ones to balance the flavors.
Pressure Cooking Saves Time: Using a pressure cooker to cook the dal and radish significantly reduces cooking time.
If cooking in an open pan, it may take longer, so adjust the water and time accordingly.
Add Hot Water for Consistency: If the dal thickens too much, always add hot water to maintain the right consistency.
Cold water can cause the dal to become unevenly cooked.
Tadka at the Right Moment: Ensure the cumin seeds and dry chilies are slightly browned before adding tomatoes and other spices for a flavorful tempering.
But avoid burning the spices, as that can give a bitter taste.
Finish with Ghee: A spoonful of ghee added at the end gives the dish a rich, buttery flavor.
Though optional, it adds depth to the taste and enhances the aroma of the dal.
Garnish with Fresh Coriander: Adding chopped coriander leaves just before serving not only adds freshness but also boosts the visual appeal of the dish.
Variations:
Spice Level: If you prefer a spicier dal, you can increase the number of green chilies or add more red chili powder.
Vegetable Additions: You can also add other vegetables like carrots or pea, flat beans along with the radish for a more diverse flavor.
Coconut Twist: For a South Indian touch, add freshly grated coconut to the tempering.
Health Benefits:
Mung dal: Rich in protein and fiber, mung dal aids digestion and is a great source of plant-based protein.
Radish (Mooli): Radishes are known for their detoxifying properties and are excellent for liver and kidney health.
They are also low in calories, making this dish ideal for weight management.
Cumin seeds: Cumin aids in digestion and has anti-inflammatory properties.
Mustard oil: Mustard oil is high in omega-3 fatty acids, which are beneficial for heart health.
FAQs:
Can I use split mung dal instead of whole?
Yes, you can use split mung dal if whole mung is not available.
The cooking time will be slightly reduced.
Is it necessary to fry the dal before cooking?
Frying the dal adds a rich, nutty flavor, but it’s optional.
You can directly cook it without frying.
Can I skip radish in this Mooli Mung Ki Dal recipe?
Radish adds a unique flavor, but if you’re not a fan, you can skip it or replace it with other vegetables like carrots or potatoes.
What can I serve with Mooli Mung Ki Dal?
This dal goes well with steamed rice, roti, or a light pulao.
Is ghee necessary?
Ghee is optional, but it enhances the flavor of the dish.
You can skip it for a vegan version.
In Short, Mooli Mung Ki Dal is a nutritious and flavorful dish that perfectly combines the richness of mung dal and the refreshing taste of radish.
Whether you serve it with rice or roti, this dal is a wholesome meal that’s easy to prepare and loaded with health benefits.
The aromatic tempering and optional ghee make this recipe a crowd-pleaser.
Try this delicious dal and enjoy the perfect blend of health and taste!
Recipe card:
Mooli Mung Ki Dal Recipe
Ingredients
Ingredients:
- Mung dal yellow lentils – 250g
- Cumin seeds – 1 teaspoon
- Dry chilies – 3 to 4
- Bay leaf – 1
- Mooli radish – 350g, chopped
- Green chilies – 5 to 6 slit
- Tomato – 1 medium-sized chopped
- Turmeric powder – 1 teaspoon
- Red chili powder – 1/2 teaspoon
- Roasted cumin powder – 1 teaspoon
- Salt – to taste
- Fresh coriander leaves – for garnish
- Mustard oil – for cooking
- Ghee optional – 1 teaspoon
Instructions
Step-by-Step Instructions:
Step 1: Prepare and Cook the Dal
- Heat the pan: Start by heating a pan. Once it’s hot, clean 250g of mung dal thoroughly. You can also rinse it with water and then dry it using a towel.
- Fry the dal: Add mustard oil to the pan and fry the mung dal on medium heat while stirring continuously. Be careful not to burn the dal; fry it until it releases a nutty aroma.
- Pressure cook: Add 4 cups of hot water to the fried dal. Pressure cook the dal for 2 whistles. (Note: If you want to cook in a regular pan, you can, but it will take more time.)
- Add radish: Once the pressure cooker releases its steam, open it and add the chopped radish (mooli). Close the lid and cook again for 2 whistles.
Step 2: Prepare the Tadka (Tempering)
- Heat the pan for tempering: Take a deep pan and add mustard oil. Once hot, add 1/2 teaspoon cumin seeds, 1 bay leaf, and 3 to 4 dry chilies. Stir for a few seconds until the cumin seeds start to change color.
- Add green chilies and tomatoes: Add slit green chilies, chopped tomatoes, 1/2 teaspoon red chili powder, and 1 teaspoon turmeric powder. Stir and cook until the tomatoes soften.
- Mix with dal: Pour the cooked dal with radish into the pan with the tadka. Stir well to combine.
- Adjust consistency: If the dal is too thick, add hot water to achieve the desired consistency. Stir and let it simmer on high heat.
- Season: Add salt to taste, 1 teaspoon of roasted cumin powder, and chopped fresh coriander. Stir everything together.
- Finish with ghee: Add a teaspoon of ghee (optional) for added flavor. Serve hot.
Notes
- Adjust Spice Levels: You can modify the number of green chilies and red chili powder to suit your taste. For a milder version, reduce the amount of chilies used.
- Consistency: Mooli Mung Ki Dal can be served thick or with a soupy consistency, depending on your preference. Simply adjust the amount of water accordingly.
- Radish Substitutes: If radish is not available, you can use other vegetables like carrots, peas, flat beans or even bottle gourd (lauki) as a substitute.
- Avoid Overcooking Radish: Add the radish after the dal is mostly cooked to ensure the radish retains its crunch and does not become too mushy.
- Vegan Option: Omit the ghee if you want a vegan version of the recipe. Mustard oil already adds a unique flavor, making the ghee optional.
- Make-Ahead: This dal can be made ahead and stored in the refrigerator for 2-3 days. Reheat with a bit of water to adjust the consistency before serving.
- Serving Suggestions: Serve Mooli Mung Ki Dal with steamed rice or any Indian bread like roti or paratha for a complete meal
Nutrition Chart per Serving of Mooli Mung Ki Dal
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 210 kcal |
| Protein | 10g |
| Carbohydrates | 32g |
| Dietary Fiber | 8g |
| Fat | 5g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 450mg |
| Potassium | 320mg |
| Vitamin A | 400 IU |
| Vitamin C | 20mg |
| Calcium | 50mg |
| Iron | 2mg |