A bowl that includes the cooked dal solids contains the liquid and the pulse itself. If you strain the solids out, some dissolved material may remain in the liquid, and some of the nutrients and fibre stay with the solids you remove. The amounts depend on the pulse and recipe.
Follow a spoon through the pot
Make a mental picture of a pot of cooked moong. If you ladle a bowl after stirring the pot, that bowl includes the pulse and its cooking liquid. If you pour through a fine strainer, the cup that comes through is a different preparation. A nutrient figure for dry moong or cooked whole moong cannot be directly applied to the strained cup.
Compare two portions without guessing
Write down how much dry dal went into the pot, whether the portion contained solids, and how many bowls the batch produced. When the solids are mixed evenly, a share of the pot can give you a rough estimate of the dry dal used for that portion. A clear liquid taken separately needs a different estimate. The raw-to-cooked guide gives a worked example.
Pick the preparation for your meal
A thin dal can be part of a meal you enjoy. If you want the pulse to make a more substantial contribution, consider a portion that includes the solids and plan the rest of the plate. For individual medical or feeding instructions, use the guidance you were given. The vegetarian tiffin guide has meal examples.