Recipes from Balochistan: Moong Dal

Recipes from Balochistan

Moong Dal

Region: Balochistan (Pakistan, Iran and Afghanistan)
Course: Side
Makes: 4 to 6 servings


  • 1 cup moong dal
  • 3 cups water
  • 1/2 tsp turmeric powder
  • salt to taste
  • Juice of 1/2 lemon
  • 2 to 3 green chiles, sliced
  • 1/2 tbsp ghee
  • 1/2 tsp cumin
  • 2 to 3 whole cloves
  • 1/2 inch cinnamon stick
  • 3 to 4 cloves garlic, finely diced
  • 1 tsp grated ginger
  • 1 small tomato, quartered
  • 1 tbsp cilantro


  1. Soak the moong dal in cold water for about 20 minutes. Drain, then add to a pot with the water, turmeric and salt. Make sure to skim off the foam that forms as the water boils.
  2. Keep simmering until the moong dal is soft, adding about a half cup water as necessary. The dal is finished when you can successfully moosh it up a little on the side of the pan. It should be thick without any visible pools of liquid. Now add the lemon juice and the sliced green chiles.
  3. While the dal is cooking, heat the ghee and cook the cumin seeds, cloves, cinnamon, garlic and ginger. Keep stirring until fragrant. Add the quartered tomatoes and saute for one or two minutes, then poor the contents of the pan over the dal. Cover the pot for five minutes or so before serving. Garnish with the chopped cilantro.