🌿 Sookhi Moong Dal Recipe – Dry Moong Dal North Indian Style

Sookhi Moong Dal is a simple yet flavorful North Indian dry dal recipe made with split yellow moong dal cooked with aromatic spices. Unlike regular dals, this version is dry, lightly spiced, and healthy, making it a perfect side dish for chapati, paratha, or rice.

This dry yellow moong dal recipe is a popular Indian vegetarian recipe often made during festivals, vrat (fasting), or as part of a satvik meal since it uses minimal oil and no onion or garlic.

🛒 Ingredients for Sookhi Moong Dal (Serves 4)

Main Ingredients:

• Yellow moong dal (split yellow lentils) – 1 cup

• Water – 3 cups (for boiling)

• Ghee or oil – 2 tbsp (ghee recommended for better flavor)

• Cumin seeds – 1 tsp

• Asafoetida (hing) – a pinch

• Green chilies – 2, finely chopped

• Ginger – 1 tsp, grated

• Turmeric powder – ½ tsp

• Red chili powder – ½ tsp

• Coriander powder – 1 tsp

• Garam masala – ¼ tsp

• Salt – to taste

• Fresh coriander leaves – 2 tbsp, chopped

• Lemon juice – 1 tsp (optional, for tanginess)

🍳 Step-by-Step Preparation – Dry Moong Dal Recipe

Step 1 – Wash & Boil the Moong Dal

1. Wash yellow moong dal 2–3 times until the water runs clear.

2. In a pot or pressure cooker, add dal with 3 cups water and a pinch of turmeric.

3. Cook until the dal is just tender (about 1–2 whistles in a pressure cooker or 8–10 minutes in a pot).

4. Drain any excess water completely—this is important for getting the dry texture.

Step 2 – Prepare the Tadka (Tempering)

1. Heat ghee or oil in a pan on medium flame.

2. Add cumin seeds and let them crackle.

3. Add a pinch of asafoetida (hing) for aroma.

4. Add chopped green chilies and grated ginger, sauté for 30 seconds.

Step 3 – Cook the Moong Dal

1. Add turmeric powder, coriander powder, and red chili powder to the tadka.

2. Stir for a few seconds to release the spice flavors.

3. Add the boiled moong dal, salt, and garam masala.

4. Mix gently so the dal doesn’t break apart.

5. Cook on low heat for 3–4 minutes until everything is well combined and dry.

Step 4 – Garnish & Serve

1. Switch off the flame and sprinkle fresh coriander leaves.

2. Add a dash of lemon juice if you like tangy flavors.

3. Serve hot with chapati, paratha, poori, or jeera rice.

🍛 Serving Suggestions

• Everyday Meal: Serve with chapati, aloo sabzi, and salad.

• Festive Meal: Pair with poori, aloo tamatar, and kheer during festivals like Navratri.

• Healthy Lunchbox: Great as a protein-rich side with parathas.

📊 Nutrition Facts (Per Serving – approx.)

💡 Tips for the Best Sookhi Moong Dal

• Don’t overcook the dal – It should hold shape but be soft.

• Use ghee for an authentic taste.

• If making for vrat (fasting), skip turmeric and red chili powder, and use sendha namak (rock salt).

• Add kasuri methi at the end for extra aroma.

• You can add finely chopped carrots or spinach for a healthier twist.

🌟 Why You’ll Love This Dry Moong Dal Recipe

• Quick & easy – ready in under 20 minutes

• Protein-rich & healthy – great for weight loss diets

• Versatile – works for daily meals or festive thalis

• Light & easy to digest – perfect for satvik and fasting days

📍 Location & Origin

• Cuisine: North Indian / Satvik Cuisine

• Region: Uttar Pradesh, Rajasthan, Punjab, Haryana

• Best Served With: Chapati, paratha, jeera rice, or part of a thali

History & Background:
Dry moong dal recipes have been part of Indian vegetarian cooking for centuries. They are often prepared during festivals, poojas, and fasting days because they are light, nutritious, and easy to digest. The satvik cooking style avoids onion and garlic, focusing instead on pure flavors from spices like cumin, turmeric, and asafoetida.

Interesting Facts :-
This Sookhi Moong Dal is a wholesome, protein-packed, and fuss-free dish that perfectly blends taste with nutrition. Whether you’re making it for a festive thali, a fasting day, or a quick weekday meal, this recipe will become a go-to side dish in your kitchen.