Green Moong Chutney -11

Green Moong Chutney is quick to prepare dish, simple yet delicious chutney to eat with jowari ki roti or any type of Indian flat breads. Green Moong Chutney is quick to prepare dish, simple yet delicious chutney to eat with jowari ki roti or any type of Indian flat breads. This chutney is made by soaking the dried green moong dal for a couple of hours, spiced with red chillies, ground to coarse paste and a shot of sizzling tempering is added that gives a flavorful savor to the dish.

Dal is quintessentially prepared almost in every Indian household. The tempering of dal is one of the most remarkable element, as it enhances the zest of the dish, makes the house linger with its fragrance to make our taste buds salivate for food. Dal prepared in ways is tasty and a classic comforting food. A dash of lemon juice gives an amazing savor and kick when added in the chutney. It is also very refreshing and appetizing to eat.

Recipe:  Moong Dal Chutney

1. Green Moong or Full Moong    -       1 cup


2. Whole Red Chiilies                     -       6-8 nos


3. Salt                                                  -       to taste


4. Lemon juice                                  -       1 no


5. Oil                                                   -       2 tbsp


6. Mustard seeds                              -       ½ tsp


7. Cumin seeds                                 -       ½ tsp


8. Chana dal                                      -       1 tsp


9. Red chillies pieces                      -       3-4 nos


10. Urad dal                                         -       1 tsp


11. Hing                                               -       pinch


12. Curry leaves                                  -       2 sprigs

1. Soak full moong or green gram along with few whole dry red chillies in water for about 2 hours.


2. After 2 hours, drain the water off completely. Add some salt lemon juice and grind this to a coarse paste.


3. For tempering the chutney, heat little oil in a kadai, add mustard seeds. When they splutter, add cumin seeds, chana dal, red chillies, urad dal, hing and curry leaves. Roast well until the dals are slightly coloured.


4. Switch off the flame and pour the tempering over the green gram paste and mix well.


5.  Serve with jowari ki roti, chapatti etc.

Moong dal (green dal or green gram) – Dried lentil, green or yellow in colour. The whole dal is green in colour and is used to make many preparations like the Pesarattu (also known as green Dosa), pakoda etc. This is also soaked overnight and sprouted. The sprouted dal is used in preparing salad or also eaten raw. It is highly nutritious and a low cal food. The skinned and split dal is also called the dhuli moong and they are flat, yellow in color and very easy and fast to cook. They’re relatively easy to digest too. Moong dal as such is healthy to eat, high in proteins, fiber and nutrients.

The dals are good source of dietary fiber, fat and rich in B-complex, vitamins, calcium and potassium. This variation of making the Moong dal chutney is mostly prepared in remote villages. Do try this dish and enjoy its traditional and unique taste. Dals can be cooked in many ways. They can be included for prepare snacks, tiffins or a variety of side-dishes and curries. They are often served with hot rice, roti, chapatti, phulkas or naan.

Do try this recipe and delight your palate with different variations of dal made with Green Moong.

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