How to make Moong Dal Khilma -

A spicy and delicious moong dal preparation

Sanjeev Kapoor

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

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 Dal Dhokli Vegan Kadhi- SK Khazana Sprouted Beans Kadhi Methi aur Arbi ki Kadhi

Moong Dal Khilma

Moong Dal Khilma Recipe Card


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.    

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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.