Simple Moong Dal Recipe

I first whipped up this yellow moong dal on one of those lazy afternoons and ended up totally falling for its cozy, spicy kick that made an ordinary meal feel like a little flavor-packed escape.

I love making my Simple Moong Dal cuz its a hearty dish loaded with protein and vitamins. I think i use split moong dal cooked in water with turmeric for flavor, and i finish it off with ghee, cumin seeds, ginger and garlic to boost its nutritious value and aroma.

Ingredients

Ingredient Quantities

• 1 cup yellow split moong dal (rinsed well)
• 3 cups water
• 1/2 teaspoon turmeric powder
• 1 teaspoon salt (adjust to taste)
• 1 tablespoon ghee or oil
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• A pinch of asafoetida (hing)
• 1 inch piece ginger (finely chopped or grated)
• 2 cloves garlic (minced)
• 1 to 2 green chillies (slit, optional)
• 1 tomato (chopped, optional)
• Fresh coriander leaves (chopped for garnish)
• Lemon juice (to taste, optional)

How to Make this

1. Rinse one cup of yellow split moong dal well and add it to a pot with three cups of water, half a teaspoon turmeric powder and one teaspoon salt. Bring it to a boil.

2. Once boiling, lower the heat and let it simmer until the dal is soft and mushy, which will take about 20 to 25 minutes.

3. Meanwhile, heat one tablespoon of ghee or oil in a small pan.

4. Add half a teaspoon cumin seeds, half a teaspoon mustard seeds and let them sizzle until they start to pop.

5. Toss in a pinch of asafoetida along with a one inch piece of finely chopped or grated ginger and two minced garlic cloves.

6. If you like a little extra heat, add one or two slit green chillies into the pan while stirring continuously.

7. Optionally, add one chopped tomato to the pan and cook until it softens and mixes with the spices.

8. Once the spices are well cooked, carefully pour the tempering over the simmering dal and stir it in.

9. Continue cooking the dal for another 2 to 3 minutes so that the flavors blend together well.

10. Garnish with freshly chopped coriander leaves and add lemon juice to taste if you want a slight tang, then serve hot with rice or bread.

Equipment Needed

1. A fine-mesh sieve for rinsing the one cup of yellow split moong dal
2. A measuring cup to accurately portion the dal and water
3. A medium-sized pot to cook the dal with water, turmeric, and salt
4. A small pan to heat the ghee or oil and temper the spices
5. A ladle or large spoon for stirring the dal and mixing in the tempering
6. A cutting board for chopping the ginger, garlic, tomato, and coriander leaves
7. A sharp knife to chop or grate the ginger and mince the garlic
8. A grater if you prefer grating the ginger instead of chopping it
9. A serving bowl for presenting the final hot dal dish

FAQ

• Q: How long does the moong dal take to cook?
  
  A: It generally takes about 25-30 minutes on a medium flame. Sometimes it may vary a bit depending on your stove.
• Q: Can I substitute yellow split moong dal with any other type?
  
  A: Sure, you can try red lentils or even split peas but be prepared for a slightly different taste and consistency.
• Q: Are tomatoes and green chillies a must?
  
  A: Not at all! They are totally optional if you dont want extra heat or the tangy flavor.
• Q: What can I serve with this dal?
  
  A: It goes great with steamed rice, naan or even your favorite flatbread for a cozy meal.
• Q: Can I store leftover dal?
  
  A: Yup, just let it cool and store in an airtight container in the fridge for up to 2 days. Just reheat it well before serving.

Simple Moong Dal Recipe Substitutions and Variations

• If you dont have yellow split moong dal, you can try red lentils as a substitute even though it might slightly change the texture
• Instead of ghee or oil, you can use coconut oil or butter for a different flavor twist in your dal
• If cumin seeds aren’t available, caraway seeds can work as a simple swap to maintain a nutty flavor
• For the asafoetida, you can mix a very small pinch of garlic powder with some onion powder if you cant find it
• Not a fan of green chillies? Try swapping them with a few pieces of red bell pepper to keep some color without too much heat

Pro Tips

Pro Tip 1: When you’re tempering the spices, make sure you let the mustard and cumin seeds pop fully but don’t let them burn. It really brings out a toasty flavor in your dal.
Pro Tip 2: Keep your heat low once the dal is boiling so it simmers gently. Stir it occasionally to avoid any sticking and to help break down the dal for a creamier consistency.
Pro Tip 3: For a bit extra creaminess, you can mash part of the dal with a spoon after the tempering is added, but before serving.
Pro Tip 4: Add lemon juice right at the end so it gives that tangy pop without cooking away the fresh flavor.

Here is how you make it:
First, rinse one cup of yellow split moong dal real good and toss it into a pot with three cups of water. Add half a teaspoon of turmeric and one teaspoon of salt then bring it all to a boil. Once it boils, lower the heat and let it simmer for about 20 to 25 minutes until the dal turns soft and mushy.

While the dal is cooking, heat up one tablespoon of ghee or oil in a small pan. When it gets hot, drop in half a teaspoon of cumin seeds and half a teaspoon of mustard seeds. Let them sizzle until they start popping. Then add a pinch of asafoetida along with one inch of finely chopped or grated ginger and two minced garlic cloves. If you like it a little spicy, throw in one or two slit green chillies and even a chopped tomato if you want a bit of extra flavor. Stir everything continuously so the spices cook well in the oil.

Once your spices are all cooked, carefully pour this tempering over the boiling dal and give it a good stir so the flavors mix together nicely. Let the dal cook for another 2-3 minutes to let everything blend in.

Finally, garnish with freshly chopped coriander leaves and add lemon juice to taste if you want that tangy kick. Serve it hot with rice or bread, and enjoy!