• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Spice Up The Curry
  • Home
  • About
  • Recipes
    • By Category
    • By Ingredients
    • Festivals
    • Collections
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Ingredients
  • Festivals
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • About
    • Recipes
    • Ingredients
    • Festivals
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Dals / Beans

    Sookhi Moong Dal Recipe

    Published: Aug 15, 2018 · Last Modified: Apr 13, 2020 by Kanan Patel / 5 Comments

    Jump to Recipe Pin Recipe
    Sookhi Moong Dal Recipe (Dry Moong Dal)

    Sookhi Moong Dal Recipe - this is dry preparation of yellow lentils. In Gujarati language, it is called mag ni chutti dal.

    Sookhi Moong Dal Recipe (Dry Moong Dal)

    Usually all the lentils/dal are made in soupy consistency e.g. chana dal, dal fry, toor dal etc. But today, I am sharing the dry moong dal which is kind of sabji.

    At home we love to have it with kadhi and rice. Trust me this combo is too good. Try it once.

    Sometimes it is part of special occasion meal/thali in Gujarat. This thali may also have poori, bharwa bhindi, kadhi, rice, shrikhand or basundi, khaman. My mom always (most of the time) makes this spread for guests.

    Here I am making this dry moong dal in pressure cooker and here each and every lentil is separated from each other. Also they are soft, still hold the shape.

    To make this dry moong dal, the water:dal ratio has to be perfect and cooking time has to be proper. If not right then you may end with mushy dal.

    In North India, sookhi urad dal is made with almost similar method.

    Check out more moong dal recipes
    Chilke wali moong dal // Whole green moong dal // Moong dal khichdi // Moong dal kachori // Paruppu payasam (moong dal kheer)

    How to make sookhi moong dal recipe (Step by Step Photos):

    1) Wash moong dal under running cold water till water runs clear. Or rinse 2-3 times till water is not cloudy anymore.

    2) Soak in enough water for at least 30 minutes. After that discard the soaking water.
    Sookhi Moong Dal Recipe (Dry Moong Dal)

    3) Heat the oil in a pressure cooker on medium heat. Once hot add mustard seeds and let them splutter. Now add cloves, cinnamon stick and dried red chili. Saute for 30 seconds, you will have nice arome of the spices.

    4) Add soaked, drained moong dal and mix.
    Sookhi Moong Dal Recipe (Dry Moong Dal)

    5) Add turmeric powder, red chili powder, cumin powder, coriander powder and salt.

    6) Mix well.
    Sookhi Moong Dal Recipe (Dry Moong Dal)

    7) Add water and stir.

    8) Cover the cooker with lid. Put the weight on and cook for 2 whistles. Then turn off the stove and let the pressure go down by itself. Open the lid.
    Sookhi Moong Dal Recipe (Dry Moong Dal)

    9) Fluff up and mix the dal. It should be soft, yet hold the shape (not mushy).

    10) Now lastly add lemon juice and mix.
    Sookhi Moong Dal Recipe (Dry Moong Dal)

    Serving suggestion: sookhi moong dal can be served with phulka roti. It is also served with kadhi and rice. In Gujarat, this mag ni chutti dal is served with aamras puri.

    Sookhi Moong Dal Recipe (Dry Moong Dal)

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Sookhi Moong Dal Recipe (Dry Moong Dal)
    Print Pin

    Sookhi Moong Dal Recipe (Dry Moong Dal)

    4.75 from 4 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Sookhi moong dal recipe - a dry preparation of yellow lentils. In gujarati language it is called mag ni chutti dal.
    Author: Kanan
    Course: Main Course
    Cuisine: Gujarati
    Calories: 114kcal
    Servings 2 servings
    Prep Time 30 minutes
    Cook Time 15 minutes
    Total Time 45 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • ½ cup Yellow moong dal (split and skinless)
    • 1 tablespoon Oil
    • ¼ teaspoon Mustard seeds
    • ½ inch Cinnamon stick
    • 2 Cloves
    • 1 Dried red chilies
    • ¼ teaspoon Turmeric powder
    • ½ teaspoon Red chili powder
    • ½ teaspoon Cumin powder
    • ½ teaspoon Coriander powder
    • Salt to taste
    • ½ cup + 2 tablespoons Water
    • 1 teaspoon Lemon juice

    Instructions 

    • Wash and soak the dal for 30 minutes. Then discard the soaking water.
    • Heat the oil in pressure cooker on medium heat. Once hot add mustard seeds. As soon as they splutter, add cloves, cinnamon and dried red chili. Saute for 30 seconds.
    • Add moong dal, all the spice powders and salt, mix well.
    • Add water and stir.
    • Cover the cooker with lid, put the weight on and cook for 2 whistles.
    • Once pressure releases, open the lid and fluff up the dal.
    • Lastly squeeze the lemon juice, mix and serve.

    Nutrition

    Calories: 114kcal | Carbohydrates: 9g | Protein: 3.6g | Fat: 7.4g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 304mg | Potassium: 41mg | Fiber: 1.8g | Sugar: 0.4g | Calcium: 10mg | Iron: 1.1mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
    « Instant Pot Carrot Halwa Recipe (with condensed milk)
    Raksha Bandhan Menu Recipes (Lunch/Dinner Ideas) »
    115 shares
    • Facebook56
    • WhatsApp

    Reader Interactions

    Comments

    1. KP

      November 27, 2020 at 2:00 pm

      Instructions say add water, but how much?

      Reply
      • Kanan Patel

        November 29, 2020 at 7:24 am

        Please check the ingredients list. I have mentioned the water amount.

        Reply
    2. Sehar

      July 27, 2019 at 3:57 pm

      It turned out VERY mushy like a khichdii I don’t know what I did wrong. The dal and water ratio was exactly how you said 1:1 yet it turned out mushy. I made it in instant pot and cooked it for about 20 minutes

      Reply
      • Kanan

        July 29, 2019 at 9:03 am

        20 minutes is too much. It will definitely be get overcooked.
        as per the recipe the dal water ratio is 1:1.5
        For instant pot, try with 2-4 minutes on manual (high pressure) and do quick release.

        Reply
      • Monika

        November 30, 2021 at 5:01 am

        Not necessary to add that much water if you soak it more time. little amount of water will ok means in ratio 1:0.5

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

    More about me →

    Indian Spice Box

    Indian Spice Box

    Top Recipes

    • Eggless Chocolate Chip Cookies
    • World’s BEST Eggless Brownies
    • Punjabi Shahi Paneer (Restaurant Style)
    • Chipotle Sauce
    • Eggless Banana Muffins Recipe
    • Frankie Recipe (Bombay Veg Frankie Roll)

    Footer

    ↑ back to top

    About

    • About Kanan
    • Privacy Policy
    • Disclosure
    • Accessibility Policy
    • Nutrition Disclaimer

    Newsletter

    • Sign Up! for emails and updates. Plus get a bonus cooking tips!

    Resources

    • Conversion Chart
    • Glossary
    • Recipe Index
    • Contact

    As Featured In

    Spice Up The Curry Featured in sites

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Spice Up The Curry