Learn how to make one of the most popular dishes of India and its diaspora. An authentic dal made at home. This recipe is prepared in almost every Indian home with a little variation. I make Moong/Mung Dal several ways, but this recipe remains my go-to. It’s simple, quick, and can take on many adaptations yet be delicious. Naturally vegan (if you skip the ghee), this recipe can be made in a sauce pan over the stovetop or Insta Pot or traditional pressure cooker. It remains a firm favorite in our household and with Nourish Deliciously readers.
One reason it’s a go-to meal other than being delicious and nutritious, it is a quick recipe specially when running low on groceries and dinner isn’t decided. It basically needs pantry staples and there is no need for pre-soaking making it a go-to meal.
Ingredient Highlights
- Moong/Mung Dal (skinned yellow split peas) – One of the most common variety of lentils, it is easily available in Indian, Asian, many American grocery stores and online shops.
- Spices – This dal recipe calls for simple spices such as cumin seeds, Hing or Asafetida, and turmeric. Red chili powder is optional.
- Garlic and ginger – are staples in Indian cuisine, fresh is always ideal. You can also substitute around ½ tbsp of jarred paste each, but I highly recommend fresh.
- Herbs– were going to use two herbs for this recipe Kasuri Methi (dried fenugreek leaves and fresh curry leaves – A completely optional ingredient but highly recommended. Kasuri methi being dry can easily be found in Indian grocery stores and online. The fresh curry leaves is easily available in well stocked Indian markets or sometimes health food stores.
How To Make Moong Dal – 3 Easy Steps
- STEP 1- COOK THE DAL
- Rinse the lentils well, soak for 15-20 minutes(optional but if I have time I like to soak) then drain, place the lentils in a deep saucepan, and add the water. I like to leave the lid ajar to prevent the builds up of foam that tends to boil over.
- If you’re cooking it over the stovetop, remove the foam that rises to the top.
- Once fully cooked, mash the lentils with the back of the spoon along the sides of the pot. This isn’t necessary but I like the creamy smooth texture. Cooking the dal low and slow naturally breaks down the dal to the perfect consistency, you can also achieve this in a pressure cooker and Insta pot.
- STEP 2- TEMPERING
- While the lentils cook, make the tempering also called tadka(tad-ha), baghar(ba-gha-r), chonk(chow-n-ka), Vaganay(va-gaa-nay) in different parts of the Indian sub continent, but essentially the same thing. Tadka is a method of infusing deep aromatic flavor by sizzling spices in hot oil or ghee. This is the essential step that adds texture and taste, elevating a rather simple lentil to mouthwatering Tadka Dal. We add tomatoes, onion, garlic, ginger, asafetida, cumin seeds, ground spices, curry leaves and kasuri methi. For today’s recipe we cook the dal, make the tempering, add the cooked dal to the tempering.
- STEP 3- COMBINE
- Once the lentils are cooked lentils combine it to the tadka, heat through and serve hot.
- Dal tends to thicken as it’s cools, so keep that in mind when cooking down to your desired consistency.
Everyday Moong Dal
Equipment
- Sauce pan, Pressure cooker or Insta Pot
Ingredients
- 1 cup Moong dal, washed and soaked for 10-30 minutes in water
- 3 cups water for stovetop cooking or according to instructions for insta pot or pressure cooker
- 1 tsp garlic minced
- 1 tsp ginger minced
- 1 tsp cumin seeds
- 2 medium roma tomatoes chopped
- 1 medium onion, chopped optional
- 2 tbsp avocado, ghee or any neutral oil
- ¼ tsp hing also called asafetida
- ½ tsp turmeric powder
- 1 sprig fresh curry leaves about 8-10 leaves
- 1 tsp dried kasuri methi
- 1-2 hot green chili, optional or use as needed
Instructions
- In a medium bowl place the lentil dal and add water. Use your hand to swirl and gently rub the dal around until the water becomes murky. Tip the bowl, pour out the water and repeat until the water runs clear. Add clean water and leave it to soak if desired.
- In a medium pot, add lentil dal along with 3 cups of water. (for pressure cooker and Insta pot see instruction manual )Bring the pot to a boil over medium-high/high heat. Once it comes to a boil, drop the heat to low-medium to a gentle simmer. Using a slotted spoon, remove any scum that rises to the top, then cover the pot with a lid leaving it ajar so the scum doesn't boil over. Cook, stirring occasionally, for 30 minutes or until the dal can easily be mashed(see image for consistency). Add spoonfuls of water if you feel the dal is getting too thick. Take it off the heat.
Meanwhile Make the Tempering
- In a separate large pan, warm the ghee or oil. Once medium hot, add the cumin seeds and sauté for about 15 seconds. Add the onions (if using) and sauté until slightly golden, about 5-6 minutes. Add the curry leaves, garlic and ginger and continue sautéing for another 30 seconds. Add the tomatoes, green chili, hing, turmeric and salt). Cook until soft you'll see the oil separating from the mixture, about 3-5 minutes.(see image).
- Stir in the cooked dal into the "tarka". Add about ½ cup water (more or less), depending on how thick the dal got while cooking (step 1) and how soupy you like the consistency. Stir to combine and bring the heat to a simmer. If using dried fenugreek leaves(methi), crush them between your palms and sprinkle into the dal. Allow the dal to reduce and the flavors to meld for about 1-2 minutes, or until the desired consistency is achieved.
- Taste and adjust salt if needed. Turn off the heat. Serve!
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