Print Options:

Moong Daal- Soup

Among so many veriety of Daals this daal is most used and easy to digest and easy to cook.

You can buy Moong beans and, Moong Daal in any Indian and some grocery stores also.

This daal is split Moong beeans with the green shell removed. You can buy polished, unpolished or with the green shell. The recipe shown here is of Yellow unpolished daal.

I buy unpolished, even though the daal does not look as yellow, which is not processed.

Direction to wash:   Make sure to wash the daal: – Put the daal in a bowl and pour water to cover. Use both hands to rub and clean. Rinse and wash again. The water will be slightly cloudy as you wash. Wash about 3 times.

This Daal, as a grain is used in many dishes such as Khichari, Vada, Mixed Daal and more.

Most daals are cooked almost the same way but different regions of India will have different recipes.

You can start out  with this simple one and modify or alter to your taste. The ingredients seem like so many when you look at the recipe but most of them are in the Spice box- if you are using one. Spice Box is a main item in almost all kitchen in India.

All Daals cook better if soaked for any where from 10 Minutes to Over night. All daals need soaking

Moong Daal needs about 10 to 15 Minutes of soaking. The daal quantity will almost double once cooked.

All daals are mainly given Tadka -tempering-after cooked. This really brings the aroma and flavor.

If you are using the Instapot or the Pressure Cooker, please check the notes in the Instruction section

Cooking Method
Cuisine ,
Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins
Best Season Suitable throughout the year
  • 1 cup Yellow Moong Daal-wash as per the direction
  • 3 cups Water- this is used for cooking (same for instapot)
  • 1 teaspoon Salt
  • 1 teaspoon Dhana-Jeera ground-some recipes do not use this but I think it gives taste and flavor
  • 0.25 teaspoons Turmeric powder
  • 2 tablespoons Grated frozen coconut-thawed**
  • 2 tablespoons Chopped cilantro
  • 1 teaspoon or more of ginger chili paste
  • 3 cups or more of water to water to wahs Daal- no need to measure this is for information only
  • 2 tablespoons Oil
  • 0.5 teaspoons each of Black mustard, whole Cumin seeds and chili powder (To use for Tadka)
  • 4 leaves of Curry leaves-optional
  • 1 teaspoon lemon juice (personal taste)
You can use Pressure Cooker or Instapot or, just cook it in the pot
  1. Put moong daal in a bowl, add enough water to cover, rub with your hand to clean the daal. Do this until the water runs almost clear. About three times

    Pressure Cooker and Instapot may not need 2 cups of water during cooking. You may need tto add water later. This recipe makes about 4 servings. You can use more spices if you like. There is no hard and fast rule. You may need to try a couple of times before you know yhow you like it. For regular cooking in the pot, always put the soaked daal in hot water.
  2. Soak daal in two cups of warm water for about 10 minutes.

  3. Heat about two to three cups of water. 

  4. Add soaked daal and the water from the bowl.

  5. Turn the heat to medium or low-medium. There will be foam on top which you can scoop it out-this happens in all grains

  6. Let the daal cook till daal grains are split and broken- add more water if needed from the balance.

  7. Once daal is broken up, add the spices(save Cilantro and Coconut for serving time), Ginger chili paste and cook for anothe 5 minutes.

  8. In a small pot with Handle- tadka pot if you have- put oil and heat at medium heat, in about two to three minutes, add the Whole seeds, take the oil off the stove and add chili powder and curry leaves- be careful as they may splatter- and then pour it over the Daal.

  9. Add cilantro and Coconut on top as garnish and serve. Daal tastes better when served hot with Roti, Rice etc.