What To Do With Moong Dal?
Nishtha Sethi
The moong dal does not have to be boring. You just might end up loving moong dal in all these interesting forms.
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Moong dal is a commonly available yellow-colored lentil used throughout India. Moong dal can be made with different tadkas and different consistencies. The heeng-zeera-laal mirch combination is probably one of the most popular tadkas in India. Some even enjoy an onion-tomato tadka for a masala kick while some add peas.
If you are bored with the same old moong dal, we bring to you 5 different ways in which you can use moong dal to change the mood of the family.
Table of Contents
1) Dal Parantha
Leftover tadka dal in the fridge? Don’t know what to do with it? Turn them into paranthas. The most convenient way of using up leftover moong dal is to make a parantha dough out of it. Add some chopped chilies, onions and extra seasoning when you are kneading the dough. Add all other leftover vegetables that are cramping up your refrigerator pace like a spoonful of baingan bharta or some jeera aloo. Trust me, it tastes great and nothing goes to waste.
If you like dal paranthas with stuffing, then you can parboil the moong dal and mix it with spices of your choice. Roll it out like you would for an aloo parantha. Enjoy garma-garam dal paranthas with curd or mango pickle.
2) Dal Tikki
Craving some chaat in the evening is not an alien feeling. We all are craving some roadside teekha and meetha. With this dal stuffed tikki, you can bring a piece of that street-style taste at home. A salted boiled potato patty stuffed with a spicy moong dal mixture stuffed in the middle and fried till golden.
Top these tikkis with a big dollop of whisked curd, red tamarind sauce, green chutney, chopped onions, coriander leaves, and some sev. This will give the local ‘chaat wala bhaiya’ a raging competition.
3) Dal Cheela
A thin crepe-like moong dal cheela (chilla) stuffed with a filling of your choice for brunch is a wonderful idea. Soak and grind moong dal with a knob of ginger, garlic, green chilies, and some salt. Once the batter is ready, cook it on a non-stick tawa on both sides with some vegetable oil. Stuff the cheela with a dry matar-paneer filling or some capsicum-paneer filling. Serve with a lemon wedge, meethi saunth ki chutney, and green chutney. This evergreen moong dal cheela will not disappoint.
4) Moong Dal Pakori
If thinking about some crunchy moong dal pakori topped with grated mooli (radish) and chutneys is making your mouth water, this one is for you. Soak and grind moong dal. Add salt, chopped ginger, minced garlic, black pepper, and green chilies to the batter and deep fry small moong dal pakoris. Serve with chutneys and grated radish for that street–style flavor.
5) Moong Dal Halwa
If you have a lot of time on your side and some very patient family members, opt to make some moong dal halwa. It’s a tedious one to make unlike the suji or atta version, but the results are as gratifying too. Make sure you use ghee and add lots of slivered almonds to increase the wow factor.
Moong Dal Brands Available Online
Looking to add moong dal to your pantry? Here are some moong dal brands available online.
1. 24 Mantra Organic Moong Dal
- No artificial colors
- No preservatives
2. Natureland Organics Moong Dal
- Machine cleaned and handpicked
- 100% chemical free
3. Tata Sampann Moong Dal
- They follow a 5-step purity process
4. Pure & Sure Organic Moong Dal
- Directly sourced from farmers
- 100% organic moong dal
5. Mangat Ram Moong Dal
- Processing done in non-polluting machinery.
- RO water used to process dals.
Do you have a moong dal based dish that we didn’t mention? We would love to read some suggestions on how to use moong dal differently. Leave a comment in the section below.
Out of ideas for your next meal? Worry not, we’ve got your back! A set of fresh ideas and suggestions to keep your menus interesting! Read these posts to help you choose what to cook for the next meal using regular staples like atta, suji, moong dal, rice and potatoes. We will also give you tips on how to use common condiments like mayonnaise and spices like jeera and turmeric in your diet to maximise the usage of everyday products.
About The Author
Nishtha Asrani Sethi, born and brought up in Delhi, is a content writer who has previously worked with NDTV and Resolver. Her roots are deep within the food industry, thanks to her family business and a keen interest in contemporary food products. Nishtha loves to serve her articles with a side of humor. Her Bachelor’s degree in Home Science comes in handy while researching the science behind the food. When she is not trying to win a battle of fries vs fruit with her daughter, she is busy experimenting with her huge joint family with crazy recipes.
