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3 from 2 votes

Sabut Moong Daal Recipe

Whole green lentil cooked with yogurt and mild Indian spices
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Lentil/Daal, Main Course
Cuisine: Indian, Satvik Food
Keyword: dahi wali moong, moong, sabut moong daal
Servings: 5 people
Author: Anjana Chaturvedi


  • 1 cup Whole Green Lentils / Sabut Moong
  • 1.5 tbsp Ginger / Adrak chopped
  • 1/2 cup Yogurt / Dahi
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • to taste Salt / Namak
  • 1 tbsp Lemon Juice / Nimbu Ka Ras
  • 1/2 tsp Sugar / Chini
  • 3 tbsp Fresh Coriander / Cilantro / Hara Dhaniya chopped
  • 5 Kokam
  • 3/4 tsp Cumin Seeds / Sabut Jeera
  • 1/4 tsp Asafoetida / Hing powder
  • 10 Curry Leaves
  • 2 tsp Green Chillies / Hari Mirch chopped
  • 2 tbsp Clarified Butter / Desi Ghee *
  • 4 Dried Red Chilli, Whole
  • 1/2 tsp Fenugreek Seeds / Methidana


  • Wash and soak sabut moong for at least 1 hour (can also use moong sprouts to make this)
  • In the pressure cooker add ghee and when it become warm add methi dana and cumin seeds.
  • When seeds start to crackle then add chopped green chilies,curry leaves and asafoetida.
  • Now add soaked daal and 2 glasses of water and pressure cook for 3-4 whistles or till cooked well and become soft and mushy.
  • Open the cooker and mash the daal with a whisk
  • Add whisked yogurt, few curry leaves ,sugar, salt,turmeric, kokum,chopped ginger and the whole red chilies(brake them into small pieces)in the daa
  • Add approx 2 -2.5 cups of water to adjust the thickness(or according to the thickness you want to have)
  • Mix well and simmer for about 15 minutes.
  • Now add fresh coriander and lemon juice and remove from the flame.
  • Add 1 tsp of ghee in whole moong daal while serving.


Serving suggestions- Goes best with steamed rice or rotis
1-Can puree it and serve as a lentil soup.
2- Instead of kokum dried or fresh raw mango slices can also be used.
3- Vegan- you can skip yogurt and increase the amount of lemon juice