Moong Dal recipe is a delicious, healthy and protein rich dish made from hulled and split mung beans or yellow moong lentils. Here I share two different recipes that feature tasty lentils: Moong Dal Tadka, with flavorful seasonings tempered in hot oil or ghee, and Moong Dal Fry, which includes lightly sautéing aromatics before mixing with the cooked yellow mung lentils. Both methods are easy to prepare with my step-by-step instructions and photos, and create incredibly savory, satisfying lentil dishes! 

Lentils, and mung beans in particular, are a staple in Indian cuisine. They are commonly pressure cooked to become wonderfully tender, and served as saucy main dishes with roti, paratha or steamed rice.

Moong dal here refers to skinned and split mung beans also known as petite yellow lentils. They originally are greenish in color, but have a yellow color once the husks are removed.

On the other hand, a dal recipe is also referred to as Dal and so this preparation made with mung lentils is also called Moong Dal.

Compared to other lentils, Moong lentils are among the easiest to digest. Therefore they are often recommended for low glycemic diets, and are a part of the detox diet in Ayurveda.

Dishes with mung beans are thought to balance the Kapha, Pita and Vata doshas in the body, and thus are tridoshic in nature as per Ayurveda.

If you are like moong lentils, than you can also check out this tasty recipe made with green gram or whole moong lentils – Green Moong Dal.