Moong Dal Spicy Curry


Karel is a simple and healthy lentil based curry which is served with hot Steam rice and chappati. Moong dal looks small, but are loaded with nutrients and minerals.


This recipe is a thick, spicy curry, delicious and rich when enjoyed with rice or rotis.

A dish widely prepared in Uttar Pradesh, this traditional UP style Moong Dal Spicy Curry is made using Moong dal and just a few spices. This recipe is very simple, easy to make, very delicious .Moong dal is low in calories, high in protein & easy digestable, hence this recipe is very common among vegeterians in their diet.

When there is no vegetable in your home then also you can make a perfect gravy dish that is Moong dal spicy curry / Karel.

Here is how to make this Moong Dal Spicy Curry

North Indian Starter
Lunch and Dinner
Kadai (Wok) / Heavy Bottomed Pan
Prep. Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
2 Servings
  • 1 cup yellow Moong Dal
  • 1 tablespoon Turmeric powder (Haldi)
  • 1 tablespoon Coriander Powder (Dhania)
  • 1 tablespoon Red Chilli Powder
  • 1/2 teaspoon Asafoetida (hing)
  • Salt to taste
  • 2 + 2 tablespoon Cooking
  • 1 Onion finely chopped
  • 5-6 cloves of Garlic
  • Chopped Coriander (Dhania) Leaves, for garnishing
Recipe Steps
  1. To begin with Karel ( Moong Dal Spicy Curry), coarsely grind the Moong Dal in a blender with very little water in it and keep it aside.
  2. Add all dry spices to moong dal paste except Hing and mix well.
  3. Add 2tsp Refined oil in kadhai and spread oil around corners of kadhai by rotating the kadhai.
  4. Make very little Pakora / Vadi from this moong dal paste &spread the oil by rotating the kadhai.
  5. Sprinkle very little water on these vadis and cook vadis for 5 minutes with lid open.
  6. Cook these vadis for another 5 minutes on low flame by covering the kadhai with lid.
  7. After 10 minutes remove these Vadis from kadhai and keep it aside in plate.They get easily seperated from the base of kadhai.
  8. Make a Onion Garlic paste.
  9. Again add 3tsp oil in kadhai.
  10. Add Hing in oil followed by Adding Onion garlic paste and cook the masala till its color turns golden pink.
  11. Add Red chilli powder, Turmeric powder, Coriander Powder, salt in to masala and bhuno this masala very well.
  12. Add 2 glasses of water to the remaining moong dal paste for making tari / rasa / gravy.
  13. Add this liquidy moong dal paste into masala cooked in kadhai. Let the gravy come to boil for 5 minutes. Gravy starts to thicken.
  14. Add Vadi / little Pakoras in gravy and cover the kadhai with lid and cook for another 10 minutes.
  15. Sprinkle chopped coriander leaves into moong dal spicy curry made.

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