Mung Daal with Dill Leaves Recipe

After the holiday season, we are always striving for something simple and yet flavorful. Here is a wonderful twist on the Mung Daal, a staple that is light and easy to digest. The Dill Leaves provide a wonderful freshness to the taste and the look of the Mung Daal. Enjoy this Moong Dal with Dill Leaves and start the year right.

Prep Time: 5 min
Cook Time: 20-25 min
Serves: 4


Mung Daal – 1 cup
Dill Leaves – a handful, chopped
Oil – 1 tbsp
Cumin Seeds (Jeera) – 1/2 tsp
Turmeric Powder/Haldi – 1/8th tsp
Asofoetida/Hing – 1/8th tsp
Curry Leaves – 1 sprig
Garlic – 1 tbsp, chopped
Green Chillies – to taste, chopped
Salt – to taste
Water – 4 cups
Lime Juice – for garnish


1. Chop the Dill Leaves. Keep aside.
2. Wash and drain the Mung Daal and keep aside.
3. On medium heat in a pan, heat the Oil and add in the Cumin Seeds. Allow them to sizzle.
4. Add in the Asofoetida, Turmeric Powder and the Curry Leaves. Mix
5. Add in the Garlic and the Green Chillies. Cook for 30 seconds.
6. Pour in the drained Mung Daal, Water, Dill Leaves and Salt. Mix.
7. Stir occasionally and if any foam forms, mix it in.
8. Once cooked, turn off the flame and transfer the Daal.
9. Squeeze some fresh Lime Juice as a garnish and serve with Chapatis or Rice.

1. Love Dill? Add in more!
2. Going to serve later? Add additional water and bring to a boil as the Daal tends to absorb the liquid.

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0 thoughts on “Mung Daal with Dill Leaves Recipe

  1. Hi Ladies.

    Just a quick question or two:

    1. did you soak the daal overnight? how much time.
    2. can you use dried dill leaves.

    love this recipe. thanks

  2. Hi Hetal and Anuja,

    I love your recipes, and I always look forward to trying new things that you share with us.

    I do have one question about this recipe. Can you make it in the pressure cooker like othe dhaals? Or is it better in a regular pot like you have shown in the video?

    1. Hi Rashmi,
      You have no idea how many folks have asked us that question!!!! Unfortunately, we do not have a name/brand on the spatula…it is one of those no-brand ones that we bought about 7-8 years ago at a dollar store. We have been looking for more ever since but with no luck 🙁

  3. Can you use split mung dal that still has the green skins on it? This is the one I bought at the Indian grocer. When I was there, I wasn’t sure which mung dal to buy and which is most commonly used in Indian cooking….there is the whole mung, the split mung with skin, the split with no skin….too many decisions without knowledge is not a good thing. Any advice?
    I have made your chana dal with zucchini, toor dal with spinach and rajma so many times….I’ve also made the naan recipe….all are so delicious and are favourites in my house! I love this website…it has made Indian cooking so much more accessible to do at home. I also bought a pressure frypan after seeing you cook with it and I don’t know how I ever lived without it. Thank you!

    1. Hi Sunny,
      WOW! Thank you!
      Yes, you can absolutely substitute and use the split mung with skin…it is definitely healthier 🙂 It does have a little earthier flavor but it is excellent!
      Advice: The less broken down the beans are, the less processed they are…hence, in order of being healthy (ascending) – split yellow mung, split yellow mung with skin, whole green mung.

  4. Thank you girls.This dal is my new favorite.It really hit the spot.Its a really amazing mix of flavors.Keep up the good work.

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