Sukhi Moong Dal is comfort food at its best!
Light on the stomach, big on flavour, and always dependable. When the mood is simple and two rotis are enough, this dal quietly wins hearts. Infused with fresh fenugreek leaves (methi), it fills the stomach and settles the mind effortlessly.
Ingredients List
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| Sr. | Weight | Units | Name |
|---|---|---|---|
| • | 200 | g | Split yellow moong dal, soaked |
| • | 30 | ml | Oil (2 tbsp) |
| • | 2.5 | g | Cumin seeds / jeera (½ tsp) |
| • | 2 | g | Black peppercorns (½ tsp) |
| • | 15 | g | Green chillies, finely chopped (5–6 nos) |
| • | 5 | g | Dry red chillies (3–4 nos) |
| • | 2 | stems | Curry leaves (1 sprig) |
| • | 150 | g | Onion, finely chopped (1 medium) |
| • | 5 | g | Salt, to taste |
| • | 5 | g | Ginger-garlic paste (1 tsp) |
| • | 100 | g | Tomato, finely chopped (1 medium) |
| • | 5 | g | Turmeric powder (1 tsp) |
| • | 2.5 | g | Red chilli powder (½ tsp) |
| • | 5 | g | Coriander powder (1 tsp) |
| • | 200 | ml | Water, as required |
| • | 100 | g | Fresh fenugreek leaves / methi, chopped (1 cup) |
Method / Instructions
- 1. Sauté Aromatics & Tomato: Heat oil in a kadai, sputter cumin seeds, black peppercorns, green chillies, dry red chillies, and curry leaves. Add chopped onions and salt, sauté until soft, then add ginger-garlic paste and chopped tomatoes.
- 2. Cook Moong Dal: Stir in turmeric powder, red chilli powder, and coriander powder along with water. Add soaked moong dal and cook until tender and most of the moisture is absorbed.
- 3. Add Methi & Finish: Fold in fresh chopped fenugreek leaves (methi) and simmer for another 5–10 minutes until completely dry and well combined. Serve hot with rotis! Jamjo ane Jamarjo!
Nutrition Facts (Per 100 gms servings)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| 🔥 Calories | 155 Kcal |
| 💪 Protein | 7.8 g |
| 🌾 Carbohydrates | 21.5 g |
| 🥑 Total Fat | 4.5 g |
| 🧈 Saturated Fat | 0.6 g |
| 🌱 Dietary Fibre | 5.1 g |
| 🍬 Total Sugars | 2.2 g |
| 🧂 Sodium | 260 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef's Notes & Tips
Chef’s Note
- If you soak the moong dal for 3–4 hours, add only a controlled amount of water so the dal remains moist and dry rather than watery.
- Adding fresh fenugreek leaves (methi) transforms the dish's personality, adding an incredible aroma and depth.
Tips & Tricks
- Serve hot with two soft rotis for a light, comforting, and soul-satisfying meal.
Community Comments & Reviews