Oilfree banana flower dal

Prep Time
1 hour
Cook Time
30 minutes
5 servings

This dish is a combination of banana/plantain flowers, moong dal and spices. Its a common dish in South India and coastal areas where banana is cultivated. This dal can be enjoyed as a side dish with unpolished rice or a gluten-free roti.


1 banana flower

1c moongdal

3 c water

Unrefined salt to taste

2 tsp Lemon juice

1/4 c chopped coriander

1/2 cup grated fresh coconut

3 slit green chillis

1 tsp channa dal

1 tsp urad dal

1 tsp cumin seeds

1 tsp mustard seeds


  • Do not chop the banana flower until its ready to be used in the dal
  • Wash moong dal and keep aside
  • To make an oil-free tadka, in a clay or an iron heavy bottomed vessel add Channa and urad dal and continue to keep roasting. When it’s half done, add cumin and mustard seeds. They hardly take time.
  • Once tadka is done, add moong dal and 3 cups of water to the pan and let it cook in medium flame. Monitor this as the froth can spill out.
  • Add slit chillis to this dal
  • Once the moong dal is 1/2 cooked, start chopping the banana flower and continue to add it to the dal and let it cook.

Tip : Do not chop the flower in advance as the bananaflower turns black whenit is cut openand exposed to the air. Hence this is very important. If you cannot do it, it must be soaked in a citrus based liquid like diluted lime water or plant based buttermilk

  • Cook this for 5 mins, add grated fresh coconut, lime juice, salt and coriander and mix thoroughly.

  • Banana flower moongdal is ready for use with a glutenfree chapathi.

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