Dahi Wale Moong | Moong Kadhi

  • Prep Time
    5 minutes
  • Cook Time
    10 minutes
  • Difficulty Level
    Intermediate

Dahi Wale Moong | Moong Kadhi is a healthy and tasty option for lunch or dinner.

Dahi Wale Moong | Moong Kadhi is a mouthwatering, mildly-spiced, creamy lentil dish. It goes well with roti, naan, or your favorite steamed rice. There are many ways to make a dal recipe. It is rich in protein and a staple food in India. It is the main source of protein for vegetarians. Apart from the benefits of its nutrition, it is comfort food and super easy to make. So, try to make this dish and share your valuable feedback with us in the comment section.

This recipe was prepared by a lovely Mom: Vijay Haldiya

Tips and Suggestions by the Mom Chef :

  • If you want, you can soak moong for 2 hours.
  • Don’t add baking soda for soaked moong.

For more such exciting recipes like Dahi Wale Moong | Moong Kadhi, please click on the following links :

  1. Matar Pyaz Ki Kadhi
  2. Mix Veg Stuffed Paratha
  3. Methi Stuffed Paratha | Methi Paratha

Current Recipe Rating

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2 ratings

  • Recipe
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Ingredients

  • Oil - 1 tbsp
  • Mustard Seeds / Rai - 1 tsp
  • Dry Fenugreek Seeds / Methi Dana - 1/2 tsp
  • Asafoetida / Hing - A pinch
  • Ginger / Adrak - 1 Inch grated
  • Green Chilli / Hari Mirch - 1 to 2 Finely chopped
  • Dry Red Chilli / Sukhi Lal Mirch - 1
  • Onion / Pyaz - 1 Finely chopped (optional)
  • Curd / Dahi - 1 Cup
  • Gram Flour / Besan - 2 tsp
  • Water - As required
  • Salt - As per taste
  • Coriander Powder / Dhaniya Powder - 1 tsp
  • Roasted Cumin Seeds Powder / Jeera Powder - 1/2 tsp
  • Turmeric Powder / Haldi Powder - 1 tsp
  • Red Chilli Powder / Lal Mirch Powder - 1 tsp
  • Green Gram / Moong - 1 Cup
  • Baking Soda - A pinch
  • Coriander Leaves / Hara Dhaniya - A handful
  • tsp = teaspoon
  • tbsp = tablespoon

Instructions

  1. Wash the moong and transfer it to a pressure cooker. Add water, salt, 1/2 tsp of turmeric powder, and baking soda. Then cover the pressure cooker with its lid. Cook it on a high flame till 1 whistle. Then keep the flame low and cook it till 4 whistles. Once done, turn off the flame.
  2. Let it cool down. Then open it and take it out in a bowl. Keep it aside.
  3. Take curd in a bowl. Add besan and mix well. Then add water and mix well using a hand blender. Now add salt, coriander powder, roasted cumin seeds powder, 1/2 tsp of turmeric powder, and red chilli powder. Mix well. Keep it aside.
  4. Heat oil in a pan. Add mustard seeds, dry fenugreek seeds, asafoetida, ginger, green chilli, dry red chilli. Mix well and saute it for a few seconds on medium flame.
  5. Then add onion and mix well. Saute it for 1 to 2 minutes on medium flame. Keep stirring occasionally.
  6. Then add the prepared curd mixture and mix well. Add little water to adjust the consistency and mix well.
  7. Let it boil for 2 to 3 minutes on medium flame. Keep stirring occasionally.
  8. Then add the cooked moong and mix well. Let it boil for 5 to 6 minutes on medium flame.
  9. Once done, add coriander leaves and mix well. Turn off the flame and take it out in a serving bowl.
  10. 'Dahi Wale Moong | Moong Kadhi' is ready to be served.

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About Chef

Vijay Haldiya

Passionate about cooking!! Believes that the best way to live life is to live your passion daily!

Read more about this chef...

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