Moong Dal (Split Yellow lentils), it’s a very basic Indian meal dish relished with rice. Moong dal (Split Yellow lentils) is liked due to its butter or ghee flavored, which is obtained from the “tadka”, which is defined, spices sizzled in ghee, added to the cooking pot at the end of the cooking Moong dal process.

Moong dal is very light to eat and digest, even a sick person is advised to have simple moong dal in his meals.


Moong Dal (Split Yellow lentils) recipe is very simple and at the same time tasty too. I have not used much of the spices, I want this dal to relish with its taste.

It (Split Yellow lentils) goes well even when there are a guest in the house and if you have kids in the house then this moong dal (Split Yellow lentils) is must, it’s light and full of energy for kids.


  • 2 cup moong dal (split yellow lentils)
  • ½ teaspoon turmeric
  • 1 teaspoon salt
  • 4/5 Curry Leaves (Kadi Patta)
  • 3 tablespoons ghee, clarified butter or vegetable oil
  • ½ teaspoon cumin
  • Finely chopped coriander leaves
  • 1 green chilly, slit lengthwise
  • 4 garlic cloves, minced
  • Pinch of Asafoetida (Hing)
  • Kashmiri red chilly powder 


  1. Put Moong dal (Split Yellow lentils), turmeric, Asafoetida (Hing) and salt in a large cooking pot, add 7 cups water and bring to a gentle boil, stirring. After some time add Finely chopped coriander leaves.
  2. Turn heat very low and cover pot with lid slightly ajar. Check pot and stir frequently, as the moong dal (Split Yellow lentils) has a tendency to boil over in the beginning. Skim off and discard any foam that rises. Cook for about 45 minutes, until quite soft. Taste and adjust salt.
  3. Make the tarka: Heat ghee in a small skillet over medium-high heat. Add cumin, chilies, curry leaves and garlic and cook until cumin is fragrant and garlic is golden brown.
  4. Transfer to a serving bowl or individual soup bowls.


Serve this dal with hot basmati rice and relish it