During Navratri and other fasting days, most families in India refrain from eating foods containing onion and garlic as a part of their custom. Sabut Moong dal is a dish made from Moong dal but you can also use lentils as substitute. This is an easy-to-prepare dish, which can be done in less than an hour provided that you follow the steps that are listed here.


Sabut Moong Dal
Sabut Moong Dal



  • 2 cups Moong Dal, soaked
  • 1 tbsp. Ginger, chopped
  • ½ tsp. Haldi or Turmeric Powder
  • Salt to taste


For Tadka

  • 1 pc. Small Tomato, chopped
  • 1 pc. Small Green Chili, chopped
  • ½ tsp. Red Chili Powder
  • ¾ tsp. Cumin Seeds
  • 1 tsp. Coriander Powder
  • ½ tsp. Garam Masala Powder
  • 1 pinch Hing or Asofetadia
  • 1 tbsp. Ghee for Tadka
  • ½ – 1 cup Water
  • 1 tbsp. Cilantro Leaves for garnishing, chopped



  1. Soak the Moong dal for about 3 to 4 hours, then wash and drain.


  1. Cook the Moong dal in a pressure cooker along with water, salt, haldi and chopped ginger. You can place a wet towel around the pressure cooker whistle to avoid messy splashes during pressure-cooking.


  1. Pressure-cook the Moong dal for about 3 to 4 whistles then set it aside.


  1. Prepare the tadka by heating ghee in a pan and adding in the hing and cumin seeds. When it starts to sizzle, add chopped tomatoes and green chilies then sauté for 2 to 3 minutes in a medium flame. Add dry spices, mix, cover the pan and cook for at least 2-3 minutes or until the tomatoes become soft and tender.


  1. Pour in the boiled Moong dal in tadka, add water and Garam Masala powder, bring to a boil, reduce heat and let it simmer for another 3-4 minutes until the dal has blended with the tadka. Adjust the seasonings as you desired and garnish with chopped cilantro leaves.


  1. Serve the hot Sabut Moong Dal along with rice or warm rotis.


Sabut Moong Dal
Sabut Moong Dal


Sabut Moong Dal
Sabut Moong Dal
Sabut Moong Dal
Sabut Moong Dal