Chilke wali moong dal or split green dal, is an easy dal recipe made in pressure cooker and the added tempering/tadka on top at the end to top-up the flavors.
In the process of weight loss program I have started trying different varieties of dals. I found green dal for weight loss as the best one.
Green gram or moong dal can be used in different ways. Split green dal recipe is very easy and tasty too. We need not soak the dal to make green gram split recipe. Pressure cook the dal, add tadka with chopped onions and tomatoes to enhance the taste. Split green moong dal recipe can be served with rice and roti.
Split green dal, or Chilke wali Moong Dal, is a timeless superfood of Indian vegetarian cuisine, for its profound nutritional values and soothing appeal. These lentils have a high dietary fiber and essential minerals. Unlike its polished yellow counterpart, moong dal, the husks remain intact even after the bean is split. Split green dal offers a deeper, nuttier flavor and a slightly firmer “bite” that makes it exceptionally satisfying.
Split green dal is a kitchen favorite for the simple reason is its incredible versatility and speed. It can be easily transformed from a simple, cumin-tempered soup served with steamed rice to a protein-packed base for roti.
Rich in high-quality plant protein, folate, and antioxidants, it provides a complete amino acid profile when paired with grains like rice or millets. For a quick weeknight dinner or a nutrient-dense meal to fuel your day, split green dal is a perfect balance of ancient culinary wisdom and modern health consciousness, proving that the most humble ingredients are often the most essential.
Across the Indian subcontinent, this dal is cherished as the ultimate pure food. In Ayurveda, it is celebrated for being remarkably light on the stomach, often serving as the first solid meal for children or a restorative dish for those recovering from illness.
Its cultural footprint is vast, ranging from the slow-cooked, velvety Moradabadi dal—originally a favorite of Mughal royalty—to regional staples like Gujarat’s crisp Handvo or Maharashtra’s spicy Misal.
In this recipe it is very simple dal with onion and tomato tempering, to serve the best accompaniment with roti.
Chilke Wali Moong Dal | Split Green Dal
Ingredients
- 1/2 Cup Split Green Dal
- 1 Onion
- 2 Tomatoes
- 3 ” Long Ginger
- 7 to 10 Garlic
- 2 Green Chilli
- Salt to Taste
- 1/4 tsp Red Chilli Powder
- 1/4 tsp Garam Masala Powder
- 1/4 tsp Coriander Powder
- 1/4 tsp Asafoetida
- 1 tbsp Oil
- 1/4 tsp Mustard Seeds
- 1/4 tsp Cumin Seeds
Instructions
- Chop onion and tomatoes.
- Slit green chillis, chop garlic and ginger.
- Pressure cook the dal for three whistles.
- Once cooled mash it with masher or a ladle.
- Heat oil in a kadai, add mustard seeds and cumin seeds.
- Allow them to splutter and add chopped ginger and garlic.
- Saute ginger and garlic, add slit green chilli.
- Once the aroma comes up, add chopped onion and tomatoes.
- Add salt and turmeric powder.
- Saute till the raw smell goes off.
- In another thick bottom kadai, heat oil.
- Add turmeric powder, salt to tatse.
- Red chilli powder, garam masala and coriander powder should be added to it.
- Add little water to stop burning of masalas.
- Add mashed split green dal and mix it well.
- Add the onion, tomato tadka to the dal and allow it to cook for a minute.
- Serve split green dal with steamed rice or roti.