Name: Whole Green Moong Dal (Soft)
Yield: 4 servings
Ingredients: Moong, whole green — ¾ cup, soaked 6 h (150 g); Water — 3¾ cups (900 ml); Turmeric powder — ¼ tsp (1 g); Rock salt (sendha namak) — ¾ tsp (4 g); Ghee (cow) — 1 tbsp (15 g); Cumin (jeera) — ½ tsp (2 g); Asafoetida (hing) — 1 pinch (0.3 g); Ginger, fresh — 2 tsp grated (10 g); Tomato — ½ medium (optional) (60 g); Coriander seed / powder — 1 tsp (2 g); Sattvic garam masala (no onion-garlic) — ⅛ tsp (0.5 g); Coriander leaves — 2 tbsp (8 g); Lemon juice — 2 tsp (10 ml)

Serves: 4
Portion: 1 katori (≈180 g)
Time: Soak 6 h · Cook 40 min
Texture: Soft
Season: AutumnOctober
Dosha: Vata
Pitta
Kapha
Tridoshic; cooling

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Moong, whole green	¾ cup, soaked 6 h	150 g	750 g
Water	3¾ cups	900 ml	4500 ml
Turmeric powder	¼ tsp	1 g	5 g
Rock salt (sendha namak)	¾ tsp	4 g	20 g
Ghee (cow)	1 tbsp	15 g	75 g
Cumin (jeera)	½ tsp	2 g	10 g
Asafoetida (hing)	1 pinch	0.3 g	1.5 g
Ginger, fresh	2 tsp grated	10 g	50 g
Tomato	½ medium (optional)	60 g	300 g
Coriander seed / powder	1 tsp	2 g	10 g
Sattvic garam masala (no onion-garlic)	⅛ tsp	0.5 g	2.5 g
Coriander leaves	2 tbsp	8 g	40 g
Lemon juice	2 tsp	10 ml	50 ml

Method

How to cook it

Step 1: Pressure-cook soaked moong with water and turmeric — 6 whistles until grains burst.
Step 2: Mash about a third against the pot for body.
Step 3: Tadka: ghee, cumin, hing, ginger, tomato until soft; coriander powder.
Step 4: Pour in, add salt; simmer 5 minutes.
Step 5: Finish with garam masala, coriander and lemon.