Moong Dal (Mung Daal)

You guys, if you never had moong dal you are in for a treat! Our recipe is easy to make, in one pot in 30 minutes.

We simmer the split mung beans in a flavorful tomato-based gravy with fragrant spices and veggies. Serve with fluffy basmati rice or naan and a dollop of yogurt.

Split mung beans are small, yellow, lentil-look-alike legumes rich in protein and with a mild nutty flavor.

They don’t require soaking so they are ideal for a quick, tasty, and wholesome weeknight dinner.

For me, the best way to use them, is to make a creamy Moong Dal 🍛. If you have whole mung beans, then we recommend mung bean soup instead.

Like chana dal, lentil dal, and red lentil curry, moong dal has a really creamy texture and short cooking time.

The flavor of this dish will remind you of other Indian recipes such as chickpea curry, chana masala, sweet potato curry, cauliflower curry, and vegan curry.

Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.

• Split mung beans: also called moong dal or mung lentils. Find them in larger supermarkets, Asian grocery stores, health food stores, or online. Substitute split red or yellow lentils and split chickpeas for mung beans.
• Flavor base: olive oil, onion, garlic, ginger, and red pepper flakes.
• Spices: ground cumin, coriander, and turmeric. Optionally you can add garam masala, dried fenugreek leaves (kasoori methi) and asafoetida (hing).
• Tomatoes: we use fresh tomatoes. Substitute diced or crushed canned tomatoes.
• Add-ins: you can add leafy greens like spinach and kale.

Step 1: Cut tomatoes into small dice. Set aside. Sauté chopped onion in hot olive oil for 4 minutes or until soft.

Add grated ginger, grated garlic, red pepper flakes, ground cumin, coriander, and turmeric powder.

Sauté while stirring for one more minute or until you smell the fragrant aroma of the spices.

Step 2: Add chopped tomatoes, water, salt, and black pepper.

Cook on medium-high heat for 5 minutes or until the tomatoes turn into puree. Stir often.

Rinse the split mung beans with water and add them to the tomato-spice mix.

Tip: For an extra smooth moong dal recipe, blend this tomato-spice mix with an immersion blender or a standing blender.

Step 3: Pour in vegetable broth, dried fenugreek leaves and a pinch of asafoetida (both optional).

Simmer uncovered for about 20 minutes until the split mung beans become tender and the dal is creamy.

Shortly before turning the heat off, stir in the garam masala and the juice of 1/2 lemon.

Tip: Taste and adjust for salt. If necessary, add more broth to finish cooking the mung beans and reach your desired consistency.

Step 4: Serve with your favorite sides and toppings.

We recommend it with basmati rice or naan bread as a side. Fresh cilantro, quick pickled onions, and yogurt as toppings.

INDIAN-INSPIRED: Easy Navratan Korma, Aloo Gobi, Chana Saag, Curry Lentil Soup, Potato Curry, Vegan butter chicken.

CURRIES & DALS: Chana Dal, Lentil curry, Sweet Potato Curry, Pumpkin Curry, Eggplant curry, Vegetable curry.

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