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mooga dali moong dal usli

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

  1. Wash 1 cup of moong dal thoroughly and drain.  Set aside.
  2. Heat 2-3 tbsp coconut oil in a deep saucepan or kadai and when hot, add ½ teaspoon mustard seeds.
  3. 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.
  4. Sauté a few seconds and then add water; start by adding 1 ½ cups of water to begin with.

  5. (As the dal cooks, you can add more if needed).

  6. 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.

  7. Stir in salt to taste and bring to a boil.
  8. Once the water comes to a boil, stir in the washed and drained moong dal. Mix thoroughly.
  9. Bring to a boil again and then cook covered on low heat.
  10. Make sure to keep the cover slightly open as this dish tends to make the cooking water overflow if covered fully.
  11. Once the moong dal is cooked until each grain is soft yet has a slight bite, then it is ready.
  12. (If you need more water in between while cooking, feel free to add)
  13. Add 3-4 tablespoons grated coconut and give a gentle mix.
  14. Heat on low for a couple of more minutes and let rest for a few minutes before serving hot and delicious!
  15. 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.
  16. Leftovers taste amazing too if any.
  17. Do enjoy foodies; something different yet super yummy!

  18. 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!