Natural Himalayan Products


Moong Dal

Moong Dal

Category : Pulses

Weight Available : 500gms, 1 kg.

Price : Rs. ....

Product Description

High grade moong dal, brought to you right from the Himalayan district of Tehri Garhwal! Naturally grown! Free from chemicals and pesticides! Great for Indian cuisines- both savoury & spicy! High on proteins, fibres and anti-oxidants! Light and easily-digestible, Moong is usually consumed in the form of dals and stuffed parathas.


Health Benefits

  • High protein and low carbohydrate content


A typical Kumaoni dish, it is made with lentils like Urad, Moong etc. This recipe is for Dubka made from Moong dal.

Ingredients (serves 3-4)

  • Split Moong Dal - 200 gm
  • Cumin seeds - 1/4 Tea spoon
  • Mustard seeds - 1/4 Tea spoon
  • Turmeric powder - 1/2 Tea spoon
  • Green chillies - 3
  • Chopped coriander leaves- 1/4 bunch
  • Oil - 2 Table spoon
  • Salt - To taste
  • Red Chilli powder - 1/2 Teaspoon
  • Whole Red Chillies - 4
  • Ghee - 1 Tablespoon
  • Asafetida - 1 pinch



  • Wash and soak the Moong dal in water for 3-4 hours (overnight for best results).
  • Grind the soaked daal into thick paste using a mixer/grinder.
  • To the dal paste and 500 ml add water and make a liquid
  • In an iron karahi (deep pan) pour oil and heat well.
  • Add cumin and mustard seed and wait for them to crackle.
  • Add chopped green chillies and cook for one minute.
  • Add turmeric power and cook for one minute.
  • Add the liquid made of Moong dal, water and
  • Bring it to boil and reduce the heat and cook on low for 10



Add ghee in a small pan. Now add whole red chillies, chilly powder and asafetida (hing). Once the chillies give burnt smell, season the karaal with this mixture and garnish with cilantro (Hara Dhaniya).