Spring Onion Moong Dal Sabji
A wholesome, flavorful, and quick-to-prepare side dish perfect for pairing with rotis or rice. Made with nutritious moong dal and the vibrant flavors of spring onions, this dish combines taste and health in one bowl.

1 bowl
For 2 people
Difficulty
Easy
Taste
Spicy
Health Benefits
Rich in Fiber: Moong dal supports healthy digestion and prevents constipation.
Boosts Immunity: Spring onions are loaded with vitamin C and antioxidants.
Low in Calories: A great option for weight management.
Heart-Healthy: Contains good fats and fiber, promoting cardiovascular health.
Energy Booster: Provides complex carbs for sustained energy.
Anti-inflammatory: Both moong dal and spring onions have anti-inflammatory properties.
110 kcal
in 111g
Protein:
3.5g
Fats:
7.5g
Carbs:
8g
Cholesterol:
0mg
Sodium, Na:
200mg
Potassium, K:
230mg
This Spring Onion Moong Dal Sabji is a light yet satisfying dish that offers a good balance of protein and fiber. With minimal oil and plenty of nutrients, it's an ideal choice for those looking for a wholesome, nutritious meal. Perfect for busy days or as a refreshing change from heavy curries!
Ingredients
2
quarter cup Moong dal
1 tablespoon Oil
1 teaspoon Cumin seeds
2 pieces Green Chilies
1 cup Spring onions
half teaspoon Turmeric powder
Salt as per taste
2 tbsp Fresh coconut
quarter cup Water
Tips
Adjust the spiciness by adding or reducing green chilies.
For a richer flavor, add a teaspoon of ghee at the end.
To save time, soak moong dal in warm water instead of regular water.
Use fresh, tender spring onions for the best taste.
If you like a tangy flavor, sprinkle a few drops of lemon juice before serving.
Directions
Wash the moong dal thoroughly and soak it in water for 10-15 minutes. Drain and set aside.
Heat oil in a kadhai (pan) over medium flame. Add cumin seeds and let them sizzle. Add finely chopped green chilies and sauté for a few seconds.
Add the soaked moong dal to the pan and mix well. Cover and cook for about 2 minutes, stirring occasionally to avoid sticking.
Stir in salt and turmeric powder. Add the chopped spring onions (white and green parts) and sauté for a minute.
Add a little water (approximately 0.25 cup), cover the pan, and let the mixture cook on low flame for 5-7 minutes until the dal softens and absorbs the flavors.
Turn off the heat and garnish with fresh grated coconut. Serve hot with rotis or steamed rice.
Notes
Individuals with severe legume allergies should avoid moong dal.
People prone to gas or bloating might experience discomfort if consumed in excess.
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