Moong Dal Recipe [Amazing Sindhi Makhni Moong Dal]

Indulge in the rich and creamy flavors of Sindhi Makhni Moong Dal, a delicious lentil dish from the Sindhi cuisine. This hearty and nutritious dish is known for its creamy texture, tangy flavors, and aromatic spices.

Moong dal is a great comfort food!! Whenever I am under the weather or when I just don't feel like cooking, this recipe comes in so handy. Simple and easy to make this Sindhi makhni moong dal is so yummy and a healthy lentils recipe. Trust me if you have picky eaters at home as I do, this is one such recipe that is loved by all ages.

This moong dal recipe comes together in no time, with just a few basic ingredients, you have a nutritious meal ready in a jiffy. I remember when I was a kid, my mom used to make this quite often because this was one such recipe that I would eat without making any fuss. Loved the combo of dal and poori (fried Indian bread). Even today, when I make this at home, my kids love this dal and ask for seconds and thirds.

Jump to:

• Ingredients
• What is Makhni Moong Dal
• Why I love this Moong Dal Recipe
• How to make Makhni Moong Dal
• Instant Pot Moong Dal Recipe
• Stovetop Moong Dal Recipe
• Substitutions
• Variations
• Storing
• Tips
• FAQ
• Pairing
• Sindhi Makhni Moong Dal - Instant Pot & Stovetop
• Related

Ingredients

Here's a description of the ingredients used in Sindhi Makhni Moong Dal:

1. Moong Dal: Moong dal refers to yellow split moong lentils. These lentils have a mild flavor and a smooth texture when cooked. They are rich in protein, dietary fiber, and essential nutrients.
2. Ginger: Ginger provides a warm and slightly spicy taste and earthy flavor.
3. Spices: A variety of spices are used to season Sindhi Makhni Moong Dal, including cumin seeds, turmeric powder, red chili powder, coriander powder, and amchur powder. These spices enhance the flavor profile, and add depth and complexity to the dish.
4. Ghee or Oil: Ghee (clarified butter) or oil is used for the tempering. Ghee adds a rich and nutty flavor, while oil can be used as a lighter alternative.
5. Fresh Coriander: Fresh coriander leaves are used as a garnish. They add a refreshing and aromatic element to the dish.

What is Makhni Moong Dal

Sindhi Makhni Moong Dal is a delicious and popular dish from the Sindhi cuisine. This dish features yellow split moong lentils cooked until creamy, known as "makhni".

Moong dal, or yellow split moong lentils, are a staple ingredient in Indian cooking and are widely used in various dishes due to their nutritional value and versatility. They are known for their high protein content, dietary fiber, and essential vitamins and minerals. See more nutritional info at USDA.gov.

To prepare Sindhi Makhni Moong Dal, the moong dal is first soaked and then cooked with some turmeric, ginger, green chili and salt until tender. Finally, sprinkled with some Indian spices and is tempered with some flavorful cumin seeds and asafoetida. The final result is a velvety and hearty lentil dish with a creamy texture and a balance of tanginess and spices.

Sindhi Makhni Moong Dal is often served with Indian bread, such as roti, poori, or paratha. It can be enjoyed as a breakfast, main course, or as a side dish, complementing a variety of other Sindhi or Indian delicacies like Jeera Aloo, Sindhi Aloo Tuk, or Bhindi Fry.

Why I love this Moong Dal Recipe

• simple, comforting, and a quick recipe
• uses basic pantry ingredients
• creamy texture without adding any cream
• very light and easy to digest
• tempered with simple flavors

How to make Makhni Moong Dal

This dal is by far the easiest and the simplest recipe of dal I have ever devoured. With almost zero prep work, this dal is ready in a jiffy and tastes amazing. I think the simplicity of this dal is what makes it so flavorful and delicious. The flavors in the dal come from the tempering.

Tempering or tadka gives soul to this dish. There are different ways to add tempering to this dal and depending upon the tempering, the dal gets its flavors. Today, I am sharing the most simple and basic tempering I use for tempering my dals - using flavorful cumin seeds and asafoetida!!

Traditionally, this dal is made in an open pot. I remember my grandma used to cook this in an open pot. Though this dal cooks quickly, it still requires some monitoring when cooked in an open pot. I prefer making it in an Instant Pot or Pressure Cooker, it's hands-free and requires zero monitoring. Thus, making it so simple to cook in a pressure cooker.

Instant Pot Moong Dal Recipe

As with all the lentils, I prefer to soak them, even for 5-10 minutes. I think soaking reduces the cooking time and, most importantly, enhances the flavors and helps eliminate any impurities in the lentils, beans, or grains. If you prefer cooking the dal without soaking, simply increase the cooking time. Follow these simple steps for making this delicious dal in Instant Pot.

Wash and soak the dal in water for 20 minutes. After 20 minutes, drain the water from the dal.

Add drained dal, water, ginger, green chili, turmeric, and salt to taste. Close the Instant Pot lid with a vent on the sealing position. Turn ON Instant Pot to Pressure Cook (high) for 2 minutes. Let the pressure release naturally, around 10 minutes.

Open the Instant Pot, check the consistency of the dal, and if desired add some hot water.

Optional: If you add water in the previous step. Turn ON the Instant Pot to Sauté (high), and bring dal to a gentle boil.  Turn OFF the Instant Pot.

The consistency of this dal is creamy. Optional:  Slightly mash the dal with the back of the spoon.

Dish out the dal in a serving bowl. Sprinkle dry spices - coriander powder, dried mango powder, and red chili powder over the dal.

Prepare the tempering for the dal on a stove. On high heat, in a saucepan, add oil. When the oil is hot add cumin seeds, asafoetida, and wait for cumin seeds to crackle. Turn OFF the heat. Pour the tempering over the dal. 

Garnish with some fresh cilantro and some freshly squeezed lemon juice (optional). Enjoy Makhni Moong Dal ( Creamy split yellow lentils) with some Indian bread -roti, paratha or poori (fried Indian bread).

For the stovetop pressure cooker follow the same recipe as discussed earlier. After the first whistle, reduce the heat to medium and cook for 5 minutes. The rest of the recipe is the same as Instant Pot.

Stovetop Moong Dal Recipe

1. Wash and soak the lentils in water for 30 minutes. After 30 minutes, drain the water from the lentils.
2. On high heat in a pot, add soaked lentils, and water, and bring it to a rolling boil. Reduce the heat to medium-low and cook the dal. You will see some froth build-up, skim the froth. Add ginger, green chili, turmeric, and salt to taste.
3. Cook the dal until it is soft and cooked, this will take around 12-15 minutes. Since this is a open pot cooking, the water evaporates quickly, add more water while cooking the lentils, around ½-1 cup or as needed.
4. The consistency of this dal is creamy, slightly mash the dal with the back of the spoon.
5. Dish out the dal in a serving bowl. Sprinkle dry spices - coriander powder, dried mango powder, red chili powder over the dal. 
6. Prepare the tempering. On high heat, in a saucepan, add oil. When the oil is hot add asafoetida, and cumin seeds, and wait for the cumin seeds to crackle. Turn off the heat. Pour the tempering over the dal.
7. Garnish with some fresh cilantro and some freshly squeezed lemon juice (optional). Enjoy Makhni Moong Dal (Creamy split yellow lentils) with some roti, paratha or poori (fried Indian bread).

Substitutions

Here are some common ingredient substitutions you can consider for Sindhi Makhni Moong Dal:

• Moong Dal: If you don't have moong dal, you can substitute it with other lentils like masoor dal (red lentils) or toor dal (split pigeon peas) to create a similar dish with a slightly different flavor and texture.
• Ginger: If fresh ginger is not on hand, you can use ginger paste as convenient substitute. Alternatively, powdered ginger can be used, but they may alter the flavor slightly.
• Spices: Adjusting spices to personal preference is common, but if you're missing specific spices, you can try using curry powder or garam masala as a general substitute. Just be aware that the flavor profile may vary slightly.
• Ghee or Oil: For a vegan or dairy-free option, you can replace ghee with vegetable oil.

Variations

Here are a few variations you can try to add some variety to your Sindhi Makhni Moong Dal:

• Vegetable Variation: Along with moong dal, add a variety of diced vegetables like carrots, peas, bell peppers, or potatoes to make it a hearty and nutritious mixed vegetable makhni dal. You can sauté the vegetables before adding them to the dal or cook them directly in the dal.
• Spinach Variation: For a nutritious twist, add finely chopped spinach to the moong dal during cooking. Spinach adds a vibrant green color and a delightful earthy flavor to the dish. This variation is known as Palak Moong Dal.
• Kasuri Methi Variation: Crushed kasuri methi (dried fenugreek leaves) can be added to the makhni dal for a distinct aromatic flavor. Sprinkle it on top before serving or stir it into the gravy during cooking to infuse its unique taste.
• Tadka Variation: Give the makhni dal a flavorful tadka (tempering) by heating ghee or oil and adding cumin seeds, crushed garlic, chopped onions, tomatoes, and dried red chili. Pour this tempering over the cooked dal to elevate its taste and aroma.

Storing

If you have leftover Sindhi Makhni Moong Dal or want to prepare it in advance, here are some storage tips:

• Refrigeration: Allow the cooked Sindhi Makhni Moong Dal to cool down to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
• Freezing: Sindhi Makhni Moong Dal can be frozen for 2-3 months. Let it cool completely, then transfer it to freezer-safe containers or zip-top freezer bags.
• Thawing and Reheating: To thaw frozen Sindhi Makhni Moong Dal, transfer it to the refrigerator and let it thaw overnight. Alternatively, you can thaw it in the microwave using the defrost setting. Once thawed, reheat the dal on the stovetop or in the microwave until piping hot. Stir occasionally to ensure even heating.
• Adjusting Consistency: When reheating refrigerated or frozen Sindhi Makhni Moong Dal, you may find that it has thickened. Add a little water or vegetable broth to adjust the consistency to your liking while reheating. Stir well to incorporate the added liquid.

Tips

Here are some tips to keep in mind when preparing Sindhi Makhni Moong Dal:

• Soaking Moong Dal: It's beneficial to soak moong dal for at least 10-15 minutes before cooking. This helps in reducing the cooking time and ensures that the lentils cook evenly and become tender.
• Consistency: Adjust the consistency of the makhni dal according to your preference. If you prefer a thinner consistency, add a little water or vegetable broth. For a thicker consistency, simmer the dal for a longer time to allow it to reduce and thicken.
• Tempering/Tadka: The tempering or tadka plays a crucial role in enhancing the flavor of the dish. Heat ghee or oil in a small pan and add cumin seeds, and asafoetida. Pour this tempering over the cooked dal just before serving to infuse it with aromatic flavors.
• Spice Level: Adjust the spice level according to your taste preferences. If you prefer a milder version, reduce the amount of red chili powder or omit green chilies. Conversely, if you enjoy spice, add more red chili powder or finely chopped green chilies.

FAQ

Pairing

The combo Makhni Moong dal and poori (Indian fried bread) is what I grew up eating. Here are a few of my favorite sides that go well with this dal.

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