Split Moong Daal Sambhar

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We usually do our Indian grocery shopping once a fortnight and time permitting, we go to different groceries each time. During one such trip, I found these husked split moong daal in the lentil aisle.  Since I had not used them before, I was skeptical but knowing their nutritional value I decided to buy them anyway. 

I was not able to find recipes over the internet using this, so I decided to stick to the known and unfaltering and made Sambhar. We could not make out any difference in taste and this tasted like our regular old Toor Daal Sambhar. If you want you can add some greens like Spinach or vegetables into it and make it healthier. 

Dear Reader, I am looking for more recipes using the split moon daal, so I would appreciate if you can briefly share it with me or just point a link to the recipe. Thanks in advance.

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Split Moong Daal  Sambhar Recipe


  • ½ cup split moong daal
  • ½ cup split husked moong daal
  • ¼ cup chopped onion
  • 2 small tomatoes (chopped)
  • 3-4 curry leaves
  • 1 Tbsp tamarind paste
  • Asafetida a pinch
  • ½ tsp mustard seeds
  • 2 Tbsp sambhar powder (I use MTR sambhar powder)
  • 2 dried red chillies (broken)
  • Chopped coriander leaves (garnish)
  • 2 tsp Oil
  • salt


  • Pressure cook both the daal in water along with little turmeric and 2 broken red chilllies. Keep aside to cool.
  • Heat 2 tsp of oil in a vessel and add the mustard seeds. After they splutter, add asafetida and curry leaves and reduce the heat a bit.
  • Next cut the red chillies into small pieces add to this and fry for a little while.
  • Add the finely diced tomatoes, salt and let it cook for a while until the water from the tomato disappears.
  • Add about Sambhar powder and mix well. Stream in little bit of oil so that the powder mixes well and cooks with the rest of the ingredients.
  • Add the tamarind paste and cook again.
  • Next add the mashed moong daal, mix well and let it boil for about 5- 10 minutes.
  • Check taste and if necessary, add more powder, salt, tamarind.
  • Finally garnish with coriander leaves.

 The sambhar tastes good when it is a bit tangy, so go little extra on the tamarind or tomatoes. Goes well along with rice.

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27 comments for “Split Moong Daal Sambhar

  1. August 27, 2010 at 9:59 am

    Wow,never seen this type of Moong dal before!!

  2. August 27, 2010 at 10:08 am

    looks delicious n nice click..

  3. August 27, 2010 at 10:16 am

    Sambar with moong dhal that sounds healthy and tasty looks super yum

  4. August 27, 2010 at 11:02 am

    just had this for my lunch..looks healthy and comforting…

  5. August 27, 2010 at 11:19 am

    Fabulous looking sambhar, i love moongdal in sambar..

  6. nikita
    August 27, 2010 at 12:47 pm

    This type of moong dal is used in gujarat and maharashtra to make khichadi.

  7. August 27, 2010 at 12:56 pm

    Hey, that’s new, never prepared sambar with moong dal, looks delicious !!!

  8. Salim
    August 27, 2010 at 1:03 pm

    Have been following your website for the last couple of years or so.
    Married to a GSB.
    Here is a link to a simple khichdi
    This is the first time I have gone to the above website, but we cook our simple khichdi the same way. But we prefer to put “phunn”/wahgar to it by adding some onions, tomatoes and spices (dhana-jeeru, red chilli powder and turmeric)

    Enjoy !
    BTW, love your web site !

  9. August 27, 2010 at 2:08 pm

    samabar with mung dal sounds interesting ..loove delicious ..thanks for sharing

  10. Anu
    August 27, 2010 at 2:11 pm

    I like this split mung dal.. I usually make kichdi or make dalia khichdi with rava

  11. August 27, 2010 at 3:51 pm

    This looks yummy!!

    I generally make dal tadka with dal. Mainly give the tadka loaded with finely chopped garlic and bit of ginger. Add onions and tamatoes. It makes an amazing and healthy dal tadka.

  12. August 27, 2010 at 3:52 pm

    My mom also makes Khichadi with this dal. Again garlic goes very well with this dal.

  13. August 27, 2010 at 5:25 pm

    I was going to tell you what the other have said. I grew up eating khichdi made with this. T, however, grew up with khichri made with the hulled, split moong dal, so that is what we make now.
    Come to think of it, my mom also added this as one of the dal’s in the paanch misli varan (five lentils). I will post a recipe as soon as I am off my feet. (Yes, still off my feet but hopefully just for a couple more days.)

  14. August 27, 2010 at 8:57 pm

    Looks new…love the addtion of sambar powder!!!

  15. August 27, 2010 at 9:01 pm

    very new one to me … and looks delicious…..

  16. redchillies
    August 28, 2010 at 7:40 am

    Thanks Divya, even i found this recently in a new grocery store :-)

    Thanks Pavani.

    Thanks Sharmilee, we could not make out the difference and the taste was the same as regular sambhar.

    Thanks Suman very much.

    Thanks Priya, this is new to me though and we liked it.

  17. August 28, 2010 at 7:55 am

    Thanks Nikita for the idea of Khichidi, will keep that in mind.

    Thanks Priya, glad you liked it.

    Thank you Salim for the link and the wonderful ideas. I do have more of the moon dall and will try the khichdi. Also thanks for the kind words about my blog.

    Thanks Satya, glad you liked it.

    Thanks Anu. Khichdi with rava is such a wonderful idea.

  18. August 28, 2010 at 8:17 am

    Thanks Chahlere for the cool ideas. Will keep them in mind the next time.

    Thanks Jaya, I like the idea. I think from now on I will add a little bit of it to all daal. ooh ho still bed rest hope you feel well soon. Will try to call you soon to check on you.

    Thanks Swapna, glad you liked it.

    Thanks Kalyani, glad you liked it.

  19. August 28, 2010 at 2:54 pm

    Hi Supriya,

    First time here and loved your recipes a lot. I had lot of konkani friends back in India and used to love their dishes. Happy to follow you !! Split Moong Dal Sambar looks delicious !!

    There is a CSN giveaway going on in my blog. Please do participate


    Have a great weekend !!

  20. August 29, 2010 at 12:53 am

    I have never seen these split moong daal… After seeing your picture and recipe, I have a serious sambar-craving!! It looks absolutely delicious!

  21. RV
    August 29, 2010 at 1:01 pm

    I think this dhal can be replaced in all recipes that call for whole moong dhal. I have one recipe in my blog which is traditionally made with split moong dhal.


  22. August 30, 2010 at 12:57 pm

    Wow I too make this way ..soo healthy and great sidedish for rotis.. the pictures are making me more hungry

  23. August 30, 2010 at 3:02 pm

    Sambar with moong dal looks so healthy and delicious.

  24. Lakshmi
    August 31, 2010 at 6:41 am

    I love split moong dal. Always use this for kichdi. Split moong+rice+garlic+spice powders – amazing combination.
    I will try your way next time with sambhar powder.

  25. August 31, 2010 at 10:37 am

    Nice sambhar, as RV said u can simply replace it where ever u use whole moong only cooking time is little less….as everybody said the most common one is khichri & dalia…..but taste wise I love punjabi style dal tadka(taste more good if u add 1 portion chana dal & 2 portion this one) with lots of onion, ginger, garlic & tomatoes don’t forget the hari mirch…

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