Kanch Moong Dal
by Tarla Dalal
Added to 21 cookbooks
This recipe has been viewed 11807 times
A no-fuss recipe from the Bengali repertoire, Kanch Moong Dal is a delightful, mildly spiced dish that you can make anyday.
This traditional recipe is made with just a teaspoon of oil, and derives its flavour from a tempering of red chillies and seeds.
It is apt for weight watchers and those trying to reduce cholesterol too. This Dal tends to thicken after a while, so if you are having it later, add a little water to it.
Enjoy it hot with rice or rotis .
Method- Combine the yellow moong dal, turmeric powder, salt and 2½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles
![]()
- Allow the steam to escape before opening the lid. Keep aside.
- Heat the oil in a deep non-stick pan, add the dry red chillies, mustard seeds, cumin seeds and bayleaf and sauté on a medium flame for 1 minute.
![]()
- Add the onions, garlic paste and ginger paste and sauté on a medium flame for 1 minute.
![]()
- Add the cooked dal, coriander, little salt and 1½ cups of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
![]()
- Serve hot.
Other Related Recipes
Nutrient values (Abbrv) per serving
| Energy | 122 cal |
| Protein | 7.6 g |
| Carbohydrates | 19.8 g |
| Fiber | 2.6 g |
| Fat | 1.4 g |
| Cholesterol | 0 mg |
| Sodium | 9.5 mg |
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe