Cumin-Scented Split Green Lentils

Jeera Moong Nu Dal

Preparation info

  • Makes

    3 cups

    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

This is delicious with thinly rolled rotis, but you can also serve it as a soup with a loaf of crusty, butter-laden French bread alongside.


  • 1 cup skinned split green lentils (yellow in this form, moong dal), picked over for stones
  • teaspoons coarse kosher or sea salt


  1. Place the lentils in a medium-size saucepan. Fill the pan halfway with water and rinse the lentils by rubbing them between your fingertips. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 3 cups wa