A quick and delicate dal tempered with radhuni, a type of seed that is quite unique to Bengal.

Kacha Moog’er Dal is a light dal made with moong lentils that is ideal for the summer months when it is too hot to eat the more decadent Bhaja Moog’er Dal. This is also different from the Lau diye Tetor Dal (dal made with gourd and bitter gourd) in terms of the tempering used—plus this is very quick and very easy to make. Just serve the kacha moong dal with some aloo seddho or aloo bhorta and it makes for a simple but nourishing lunch.

COOKING TIME 20 minutes
YIELDS 5 servings
CALORIES 111 kcal per serving


Quantity Ingredient
100 g Moong dal
500 g Water
10 g Mustard oil
1 pc Dried red chilli
1 pc Bay leaf
1 pc Green chilli
¼ tsp Radhuni
8 g Salt
10 g Sugar
¼ tsp Turmeric
8 g Ghee


  • Pressure cooker | boiling pot
  • Kadai | wok (with lid)
  • Khunti | long spatula


  • Stove


  1. Wash and rinse the dal, and boil it with 550 g water until cooked. The dal should be soft, but should not disintegrate.
  2. Heat mustard oil in a pan, and temper it with dried red chilli, bay leaf, green chilli, and radhuni.
  3. Add the boiled dal. Also add salt, sugar, and turmeric. Stir everything together and let bubble for 6 minutes on medium heat.
  4. Add ghee before turning off the stove and serving.

Served with