Name: Mooga Dali Usli (Tempered split yellow moong dal)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 cup split yellow moong dal (green gram dal without the skin); 2-3 green chilies/1 jalapeno (slit or cut into roundels); ½ inch ginger (grated); ½ teaspoon hing/asafetida powder (optional); ¼-1/2 teaspoon turmeric powder; ¼ teaspoon black pepper powder; ½ teaspoon mustard seeds; Few curry leaves; 2-3 tablespoon coconut oil (or any cooking oil); Freshly grated (or frozen grated coconut)

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MOOGA DALI USLI (tempered moong dal)– a quick and delicious south Indian Konkani dish mostly enjoyed for breakfast.

Using split yellow moong dal (green gram dal without the skin) cooked in a simple tempering flavored with green chilies and ginger, this one pot deliciousness is like the south Indian upma but high in protein.

Topped with lots of freshly grated coconut, it is one of our favorite go to breakfast dishes when we need something high in protein, one pot and super tasty too!

(Do check out the post for tips, tricks, step-wise instructions as well as Printable/To Save Recipe Card below)

MOOGA DAALI USLI

This simple vegan, highly nutritious, no carb south Indian dish and specifically from the Mangalore regions has become one of my favorites to make and enjoy when I run out of Dosai or Idli batter.

It is very easy to make and mostly hands off until it cooks to a perfect consistency; neither too soft nor too hard, but just rightly cooked with each grain of moong dal soft yet separate!

Some people prefer it to be slightly overcooked to the extent of almost mushy (which sounds equally delicious) but I grew up enjoying this version, so sharing that here.

Can you believe I used to abhor this dish when my Mom used to make it for breakfast when I was a child but now it has become my favorite?!

All you need to make this one pot deliciousness is some….

Split yellow moong dal
Green chilies
Ginger
Grated Coconut (fresh or frozen but thawed)
Hing or Asafetida powder (Optional)
Turmeric powder
Black pepper powder (to help in absorption of curcumin in turmeric)
Mustard seeds
Curry leaves
Salt to taste
Coconut oil preferably (or any cooking oil)

In a tempering of mustard seeds and curry leaves, just sauté green chilies and grated ginger with some asafetida.

(Add some turmeric powder or grated fresh turmeric root if preferred).

Pour in some water (twice the amount of dal; starting with 1 1/2 cups) and when it comes to a boil, stir in washed and drained moong dal (1 cup) with some salt and cook until just the dal is almost cooked, slightly soft but not too soft.

(Add more water in between little by little if needed until fully cooked)

Some prefer it very soft, so if you are in that category, feel free to add more water.

Add grated coconut in the end, gently stir and enjoy!

Super easy isn’t it?

Most of our south Indian dishes especially Konkani cuisine which is the food I grew up eating are very simple to make; minimal spices yet absolutely heavenly to savor!

A cup of chai or coffee and maybe some roasted peanuts and/or crispy sev etc. is all you need to enjoy!

Do try this easy peasy south Indian Konkani style Mooga Daali Usli the next time you are craving something different for breakfast!

You will be floored by its aroma, texture and taste!

A shower of crispy sev, roasted or fried peanuts, some chiwda or just plain, you will surely love it!

Enjoy and Happy Cooking/Eating!

Here are some more Indian breakfast ideas for you:

Time to check out my recipe and SAVE/PRINT:

Mooga Dali Usli (Tempered split yellow moong dal)

This is a quick and delicious south Indian Konkani breakfast dish using split yellow moong dal (green gram dal without the skin), cooked in a simple tempering flavored with green chilies and ginger.

This one pot deliciousness is like the south Indian upma but high in protein.

Course Breakfast

Cuisine Indian, Konkani, South Indian

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 2

Author Vanitha Bhat

Ingredients

1 cup split yellow moong dal green gram dal without the skin
2-3 green chilies/1 jalapeno slit or cut into roundels
½ inch ginger grated
½ teaspoon hing/asafetida powder optional
¼-1/2 teaspoon turmeric powder
¼ teaspoon black pepper powder
½ teaspoon mustard seeds
Few curry leaves
2-3 tablespoon coconut oil or any cooking oil
Freshly grated or frozen grated coconut

Instructions

Wash 1 cup of moong dal thoroughly and drain. Set aside.
Heat 2-3 tbsp coconut oil in a deep saucepan or kadai and when hot, add ½ teaspoon mustard seeds.
Wait for the seeds to splutter completely and then add a few curry leaves, ¼ teaspoon hing/asafetida, ¼ teaspoon of turmeric powder, ½ inch grated ginger and 1-2 chopped green chilies.
Sauté a few seconds and then add water; start by adding 1 ½ cups of water to begin with.
(As the dal cooks, you can add more if needed).
Adding more at the beginning may cook the dal to a mushy state depending upon the quality of dal. Some qualities of dal cook quickly and more water may make it mushy; telling this out of experience.
Stir in salt to taste and bring to a boil.
Once the water comes to a boil, stir in the washed and drained moong dal. Mix thoroughly.
Bring to a boil again and then cook covered on low heat.
Make sure to keep the cover slightly open as this dish tends to make the cooking water overflow if covered fully.
Once the moong dal is cooked until each grain is soft yet has a slight bite, then it is ready.
(If you need more water in between while cooking, feel free to add)
Add 3-4 tablespoons grated coconut and give a gentle mix.
Heat on low for a couple of more minutes and let rest for a few minutes before serving hot and delicious!
This dish can be eaten as such or topped with some crispies like sev (fried chickpea batter noodles), chiwda (another crispy Indian snack), roasted or fried peanuts etc.
Leftovers taste amazing too if any.
Do enjoy foodies; something different yet super yummy!
Happy Cooking/Eating!

Recipe Notes

Adjust the amount of green chilies according to personal taste.
While cooking, try and start adding 1 ½ cups of water first and adding more in between as needed in order to avoid the dal turning too soft! The amount of water will depend upon the quality of the dal.
Amount of freshly added coconut is again your choice. We love it loaded with freshly grated coconut (1/4 cup and sometimes even more!).
Sometimes, when I get fresh turmeric from the market, I try and add that instead of turmeric powder. Just grate a small stalk just like you would ginger. Adds an amazing color as well as fresh flavor!
I add black pepper powder whenever I use turmeric to enhance the absorption of curcumin in the turmeric which is the main nutrient in that!
Make sure to rest the cooked dal for a couple of minutes to allow excess moisture to be absorbed and the dal perfectly done!
Enjoy and Happy Cooking/Eating!

Do try this super delicious, super easy to make south Indian, Konkani style breakfast dish called "Mooga Dali Usli" or split yellow moong dal tempered and cooked with ginger, turmeric and green chilis!