Moong daal saar(Muga dali saru/muga daali thoy)

Moong dal(Hindi) – muga dali(Konkani) is very rarely used for the gravies in Konkani cooking. It is used more in side dishes like usli(usal) or kosumbaris. One of the reasons might be the mushy nature of this dal. When cooked, this becomes a kind of paste with a unique flavor. I don’t say I am great fan of this taste or texture. But there are few recipes which I really like. This is my mom’s recipe, looks like a kind of daali thoy (Konkani dal) with a garlic seasoning. I liked this dish for its simplicity. This dal cooks very fast compared to any other dals. So this gets ready in 10mins. With the garlic seasoning, this really scores high points :).

The original recipe calls for whole green moong. But I used the yellow moong dal for simplicity. It saved a lot of time. I am sure the whole moong version would be more tasty and more healthy.

1 cup yellow moong dal
1/2 tea spn chopped ginger
4-5 green chilies
A pinch turmeric
1/2 tea spn chopped and slightly crushed garlic

Cook moong dal with ginger, turmeric and green chilies in pressure cooker till it is soft.
Take out from cooker, heat it with salt for around 5mins.
Heat ghee and fry garlic. Pour this on the dal. Serve hot with rice.

Serves : 2-3
Preparation time : 10mins (if dal is used)

PS: My parents are coming to US tomorrow. This is their first trip outside India. We are meeting them after a pretty long time. So I am all excited. We are going to East coast with them this week. So I will meet you all on 4th of July.

23 thoughts on “Moong daal saar(Muga dali saru/muga daali thoy)”

  1. Dear Shilpa,

    Hmm Moong Saar looks so yummy, Pic itself is so nice, then how wil b the Saru!? not so much of ingredients, easy 2prepare,after trying this receipe 2day, let u know.

    Enjoy with Pappa & Aayi. Hav a nice time, Since ur aayi is with u v wil get more& more aayis specials .Reagrds 2ur Pappa & Aayi. Enjoy….Enjoy…


    Usha Gangadhar
    Kingdom Of Bahrain

  2. I love yellow moong dal with ghee tadka – curry leaves and hing. Garlic flavor tastes good too.

    Have a great time with your parents and my regards to them, Shilpa.

  3. When you make yellow moong dal shilpa try dry roasting it a litle before you cok the dal. The smell is awesome. I shall post a Bengali recipe of Moong Dal soon and you can try your Konkani twist on it 🙂

    Have fun with your parents, you must be truly excited

  4. Hi Shilpa,
    Very happy to know your parents are here. And I am sure they are happy to see you….

    Have fun !!!

  5. My MIL too started cooking this kind of dal/saru after coming here. Tastes gr with garlic seasoning. I did not like it in India, but started liking it here. One more tip, moong dal need not be pressure cooked, you can use a normal vessel for that and cooks very fast. Also as Sandeepa said, i usually roast it. It gives a nice aroma.

    Aayi & Papa welcome to the United States.

  6. Hey Shilpa, have fun with your parents… you must be so excited… Enjoy your trip, looking forward to more recipes from your aayi…

  7. Hey Shilpa, What a simple recipe !! I will definitely try it out. You must be so excited to have your parents here, I am looking forward to seeing all the yummy dishes you cook with your Aai. Enjoy 🙂

  8. Mexico meets Southern India!
    I want to share a recipe which I modified slightly and has become a hit: Sookhi Moong Dhal Burritos

    6 oz. moong dhal
    1/2 teasp. turmeric
    12 fl. oz. water
    4 Tbs. veg. oil
    1 large onion finely sliced
    2 cloves of garlic crushed
    2 whole dry red chillies
    1/2 teasp. mustard seeds
    1/2 teasp. cumin seeds
    1 teasp. gnd. coriander
    pinch of asafoetida
    pinch of sugar
    a few coriander leaves
    6 curry leaves
    2 yellow squash (cut into small pieces)
    2 firm tomatoes (cut into small pieces)
    salt to taste
    half a dozen Mexican tortillas

    In a heavy pot, cook the moong dhal & turmeric with water until tender but not mushy (10 – 15 minutes). Remove water and set both aside to use later. In a large frying pan, heat oil and fry the onion until golden brown. Reduce the heat and add the remaining ingredients except the squash and tomatoes. Stir fry for 2 to 3 minutes. Fold in the squash and add some of the reserved water if necessary. Cover and cook on low for about 5 minutes until squash is done but not overdone! Fold in tomatoes and reserved moong. Mix well, heat through thoroughly and then let cool. You should have a fairly dry dhal (if not, drain of some of the liquid).

    The next stage is like preparing Mexican burritos. Take a tortilla (the soft, not brittle ones) and fold it “envelope” style according to this ( using the moong dhal as a filling. Preheat oven to 350 degrees farenheit and place burritos on a preheated cookie sheet with the fold side down. Cook for one half an hour. Cool and enjoy.

  9. So since your mom will be here we can expect some more authentic amchi recipes…have a nice trip Shilpa.

  10. looks, very nice! all the Aayi’s recipes are very helpful. It helps me to be a great cooker. Specialy by my in laws.

  11. Dear Shilpa,

    U must be enjoying every moment with your parents. How nice. We want u to send some of your photographs alongwith your parents enveloped in the scenic beauty of US.

  12. Hi Shilpa, It was longtime since I visited ur blog thought of saying hello to you. I like this saar very much becoz of its simplicity in cooking. Also moongdal can be digested without much difficulty when compared to toordal.

  13. hi shilpa
    after a few unsuccesful attempts at food blog cooking i gave up trying to cook stuff from blogs (but continue to keep looking at them! they look so good!)
    this was one of the few blog recipes that i got around to trying and it turned out yumm.
    i made this and indira’s palak paneer (that turned out lovely too) with chapatis and a simple onion salad. it was a lovely meal.

  14. Hello Shilpa Aunty,
    I was wondering if I can use Ginger-Garlic Paste for this recipe instead of fresh ginger and garlic. Also can I aways replace chopped ginger and garlic with the ready made ginger garlic paste?


    Shilpa: Karthik, if the recipe asks for grinding the ginger and garlic, you can substitute it with ready made ginger-garlic paste. But it is always better to use home made because it is fresh and has no preservatives, so good for health. For my cooking, I aways make it fresh. But some people make it in bulk and freeze in small ice trays.

  15. This recipe is wonderful!!! Thanks to you Shilpa Aunty, I actually look forward to cooking these days! (I visit your blog everyday!!) I used your tip and used fresh ginger and garlic and the taste was so much better and natural!
    I have a small suggestion…. for novice cooks like me, could you also mention how much salt you add cause whenever I cook there is either less salt or excess salt.

    Once again thanks for sharing this wonderful recipe!

    Shilpa: Thanks Karthik. I would have definitely mentioned it, but the problem is, it largely depends on the brand of salt you are using. Also, some people eat less salt and I eat considerably more salt, so that would be another problem. So I am sorry, I would not be able to write the amount.

  16. Dear Shilpa,That dal looks so soft and good. What an easy recipe. The sauteing of garlic in dal as the taste enhancer sounds really nice. Going to ask the teenagers at home to try it – sure they will enjoy its No fuss…no frills method. Ofcourse, whole moong would be good too, but imagine something so quick. Have a great time with your parents!

  17. Would love to have a recipe for roti made from moong dahl (lentil) floor – because lentil flour has low GI & suitable for diabetics. Have tried besan but not very successful. All other flours are too high GI. ALSO can’t find anyone in my area who sells moong dahl flour – can you help? Located between Kempsey & Coffs Harbour.

    Would appreciate your assistance.

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