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suva moong daal
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4.09 from 12 votes

Suva Moong daal

Yellow lentils cooked with dill leaves - An easy ,delicious and simple everyday daal .
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Lentil/Daal, Main Course, Side Dish
Cuisine: Uttar Pradesh Cuisine
Keyword: dill leaves, moong daal, suva
Servings: 4 person
Author: Anjana Chaturvedi


  • 3/4 cup Yellow Lentil / Moong Daal (dhuli huee)
  • 100 gms Dill Leaves/ suwa bhaji/ shepu
  • 1 Tomato / Tamatar chopped
  • 1 Green Chillies / Hari Mirch chopped
  • 1 tsp Ginger / Adrak chopped
  • 1.5 tbsp Lemon Juice / Nimbu Ka Ras
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Red Chilli powder / Laal mirch powder
  • to taste Salt / Namak


  • 1 tsp Cumin Seeds / Sabut Jeera
  • 1/4 tsp Asafoetida / Hing powder
  • 2 Dried Red Chilli, Whole
  • 2 tbsp Clarified Butter / Desi Ghee #


  • Wash and soak moong daal/yellow lentil for 15 minutes.
  • Wash Dill leaves and remove the hard stalk and stems of dill and finely chop the leaves and tender stems.
  • In a pressure cooker or in a pan add the soaked moong daal, 1 tsp oil, chopped dill leaves ,chopped tomato ,green chili, turmeric.
  • Add just enough water in the pressure cooker (approx 1 inch above the level of lentils)
  • Pressure cook for 2 whistles on medium heat or cook till the lentil become soft .
  • When the cooker pressure cool down then open it and give a gentle stir.
  • Now add enough water to adjust the consistency of your preference (If you want to serve it with roti or any bread then keep it slightly thicker and if you are going to serve it with Rice then make it slightly thinner)
  • After adding water,add salt and chopped ginger and cook it for 5 minutes on medium heat.
  • Heat Ghee in a small pan(can also use cooking oil) and add cumin seeds in it.
  • When cumin start to crackle then add asafoetida and whole red chilies in it.
  • Now remove the pan from the flame and add red chili powder and immediately pour the tempering /tadka over the boiling daal/lentil.
  • Switch off the heat and add lemon juice in the daal and mix.(adjust the quantity of lemon juice according to your taste preference)
  • Serve hot with steamed rice,roti or any Indian bread of your choice.


Note- Instead of using ghee you can use cooking oil in the tempering for making it vegan.