Moong dhal gravy

Moong dhal gravy is a simple, easy and colourful side dish that you can prepare in no time. It is tasty and healthy too. I learnt this from my mom.  It serves as a best side dish for Chappathi/roti. And I like to have this as such after mixing some buttermilk into it. North Indians make dhal with rice and it is popularly called as dhal chawal.


Moong dhal – 1cup

Tomato – 1 (Small size)

Green chillies – 3

Ginger – small piece

Turmeric powder – A pinch

Jeera powder – A pinch

Salt – To taste

Water – 4 cups

Lemon – 1

Coriander leaves – few

Curry leaves – few

For Seasoning

Oil – 1 tsp
Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

  • Pressure cook the moong dhal with turmeric powder. Donot add salt while cooking the dhal.
  • In a pan, add ghee and splutter mustard seeds. Once they crack, add the cumin seeds and saute until they are fried popularly.
  • Then add chopped green chillies, ginger, curry leaves and saute for a minute.
  • Then chop the tomatoes and cook it with litle water.
  • At this time add turmeric powder, salt, cumin seed powder.
  • Once the tomatoes are cooked, add moong dhal with some water.
  • Finally add the chopped cilantro and curry leaves.
  • Turn off the stove and allow it to cool for sometime.
  • Serve it as a side dish for chappathi or roti.

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Dhal makhani

Dhal Makhani is one of the recipes I came to know from my brother. When he was studying in IIT, he used to have this regularly. But I had no idea about the ingredients used in this recipe. Later when I was reading a magazine, came across this recipe and found this to be an easy and healthy one. Yes!!! It includes black urad dhal which I had not used before in cooking. Finally this recipe occupied a space in our dining.



Black Urad dhal – 3/4 cup

Rajma – 2 tbsp

Onion – 1

Tomatoes – 3

Green Chillies – 2

Ginger-garlic paste – 1 tbsp

Red Chilli powder – 2 tsp

Turmeric powder -1 tsp

Salt – To taste

For tempering

Butter/Ghee – 2 tsp

Cumin seeds – 1 tsp

Clove – 4

Cardamom – 2

Cinnamon stick – 1 inch

  • Wash and soak the black urad dhal and rajma overnight. Drain and keep aside.
  • Pressure cook it with 2 cups of water and salt. Whisk well till it is almost a pulp.
  • Heat the butter/ghee in a pan and add cumin seeds. When they crackle, add cloves, cardamom, cinnamon and saute for two minutes.
  • Then add ginger-garlic paste, saute until the raw smell goes off. Then add chopped onion and saute till they turn golden brown.
  • Finally add the tomato puree(blanch and blend the tomatoes).  To this add turmeric powder, red chilli powder, salt and cook until the raw smell goes off.
  • Finally add the dhal mixture, water and simmer for 10- 15 minutes.
  • Garnish it with coriander and serve with roti.
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