Hare Moong ki Dal | How to make Hare Moong ki Dal

By Aayushi Manish  |  18th Mar 2016  |  
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  • Hare Moong ki Dal, How to make Hare Moong ki Dal
Hare Moong ki Dalby Aayushi Manish
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About Hare Moong ki Dal Recipe

High protein, low calorie food that is packed with vitamins and minerals.

Hare Moong ki Dal, a deliciously finger licking recipe to treat your family and friends. This recipe of Hare Moong ki Dal by Aayushi Manish will definitely help you in its preparation. The Hare Moong ki Dal can be prepared within few minutes. The time taken for cooking Hare Moong ki Dal is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Hare Moong ki Dal step by step. The detailed explanation makes Hare Moong ki Dal so simple and easy that even beginners can try it out. The recipe for Hare Moong ki Dal can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Hare Moong ki Dal from BetterButter.

Hare Moong ki Dal

Ingredients to make Hare Moong ki Dal

  • Whole moong dal 1 cup
  • onion finely chopped 2 medium
  • tomato 3, chopped
  • garlic cloves 3-4 crushed
  • ginger 1/2 " finely chopped
  • bay leaves 2
  • green chillies 1-2 finely chopped
  • hing a pinch
  • Kasoori methi 1 tsp
  • ghee 1 tbsp
  • Green coriander leaves chopped handful
  • Garam masala 1/4 tsp
  • Kashmiri red chilli powder 1 tsp
  • coriander powder 1 tbsp
  • cumin powder 1 tsp
  • salt to taste
  • water 2 1/4 cup

How to make Hare Moong ki Dal

  1. Wash & soak dal moong dal for 3-4 hrs. Heat a pressure cooker, add ghee, bay leaves, garlic, ginger and cook till raw aroma goes off. Add onions and saute till it becomes pink in color.
  2. Add green chillies, soaked moong dal, tomatoes, salt and saute. Adding dry spices except garam masala. Once it start leaving oil, add kasoori methi, green coriander leaves and garam masala. Give a stir.
  3. Add water, check seasoning before closing the lid. Pressure cook for 5-6 whistles. Once cool, serve with chappati.

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