How to make Moong Dal Khilma - A spicy and delicious moong dal preparation

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split green gram skinless (dhuli moong dal) (मूंगदाल धुली), Ginger (अदरक)

Cuisine : Indian

Course : Dals and Kadhis

Moong Dal Khilma Recipe Card

Moong Dal Khilma

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Moong Dal Khilma checkout Palakwali Moong, Jain Moong Ni Kadhi. You can also find more Dals and Kadhis recipes like Andhra Pepper Rasam, Dry Dal with Imli Leaves, Peshawari Chana, Rasam Powder.

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Moong Dal Khilma Recipe

  • Split green gram skinless (dhuli moong dal) 1 1/2 cups

  • Ginger 3 one-inch pieces

  • Green chillies 8

  • Oil 3 tablespoons

  • Asafoetida a pinch

  • Cumin seeds 1 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Coriander powder 1 teaspoon

  • Salt to taste

  • Garam masala powder 1/2 teaspoon

  • Lemon juice 1 tablespoon

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Clean and wash the green gram split. Scrape the ginger and roughly chop half of it and julienne the rest. Cook the dal with 4 slit green chillies and chopped ginger in 3 cups of water till just done.

Step 2

The dal should not get mashed. Heat oil add asafoetida, cumin seeds and saute till they crackle, immediately add red chilli powder, turmeric powder and coriander powder and saute for a minute.

Step 3

Add the cooked dal and salt and gently mix. Cook on low heat taking care that the dal does not get mashed. Finish the khilma with garam masala powder, lemon juice and garnish with chopped coriander leaves, julliennes of ginger and slit green chillies.