Veni’s Spicy Mung dal

  • Prep Time : 5m
  • Cook Time : 12m
  • Ready In : 20m

My dear friend Veni makes this incredibly delicious dal. As you know, I don’t care for Mung dal, so when I had this dal for the first time, I was surprised at myself, I was asking for more and I have been a convert since.

The abundant use of ginger and garlic in this recipe completely transforms this otherwise mushy bland dal to something mouthwateringly spicy.

Perfect for Rainy days and Mondays.. and London.

So when you are feeling low or need a bit of energy, make this. It will liven you up. Just like my friend Veni does.


  • Split yellow Mung dal- 1 cup
  • Onion, chopped- 1/2 cup
  • Tomato, chopped- 1/2 cup
  • Ginger, grated- 1 tbsp
  • Garlic, grated- 1 tbsp
  • Green chilli- 1
  • Turmeric powder- 1/4 tsp
  • Chilli powder- 1/2 tsp
  • Garam Masala- 1/4 tsp
  • Salt- to taste
  • Coriander chopped, to taste
  • Cumin seeds- 1 tsp
  • Asafoetida (Hing)- 1 pinch
  • Oil/ ghee- 2 tsp
  • Sugar- to taste


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Step 1

Rinse and wash Mung dal till it runs clear. Put it in a saucepan to cook, or pop into a pressure cooker and cook till soft.

Step 2

Slice onions, chop tomatoes and grate the ginger and garlic. Slit the green chilli.

Step 3

Heat oil in a wok. When hot add the cumin seeds. Fry for 30 seconds.

Step 4

Add in the onions. Fry for 1 minute. Add the ginger garlic paste. Fry for 30 seconds.

Step 5

Add the tomatoes and green chilli. Add the salt and sugar. Cover and cook for 4-5 minutes, till everything is cooked and soft and the oil has separated.

Step 6

Add in the cooked dal and mix well.

Step 7

Adjust the salt and add in the fresh coriander.

Step 8

Serve hot with rice/ rotis or parathas.


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