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–+ servings
Moong Dal Recipe.

Moong Dal

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 tablespoons (2 tablespoons) olive oil
  • 1 (1) onion chopped
  • 3 cloves (3 cloves) garlic grated
  • 1 inch (2½ cm) ginger grated
  • 1½ teaspoon (1½ teaspoon) ground coriander
  • ¾ teaspoon (¾ teaspoon) ground cumin
  • ½ teaspoon (½ teaspoon) turmeric powder
  • ¼ teaspoon (¼ teaspoon) red pepper flakes or more to taste
  • 1 pound (450 grams) vine tomatoes about 3 medium, chopped into small dice. Substitute 1 small 15 ounce/400 grams can diced tomatoes.
  • 1 teaspoon (1 teaspoon) salt or more to taste + 2 twists black pepper optional.
  • 1 cup (225 grams) split mung beans also sold as moong dal
  • 4 cups (1 liter) vegetable broth
  • 2 tablespoons (2 tablespoons) lemon juice
  • 1 teaspoon (1 teaspoon) garam masala optional
  • 1 tablespoon (1 tablespoon) fresh cilantro optional

  • Cut 1 pound vine tomatoes into small dice. Set aside.
    Sauté 1 onion (chopped) in 2 tablespoons olive oil for 4 minutes or until soft.
    Add 3 cloves garlic, 1 inch ginger (both grated)1½ teaspoon ground coriander, ¾ teaspoon ground cumin, ½ teaspoon turmeric powder, and ¼ teaspoon red pepper flakes.
    Toast spices while stirring for one more minute.
    Diced tomatoes and a flavor base with onion and spices.
  • Add the chopped tomatoes, 4 tablespoons water, 1 teaspoon salt, and 2 twists black pepper.
    Cook on medium-high heat for 5 minutes or until the tomatoes turn into puree.
    Rinse 1 cup split mung beans and add them to the tomato-spice mix.
    Mung beans and tomatoes in the skillet.
  • Pour in 4 cups vegetable broth and simmer uncovered for 20 minutes or until mung beans are tender and dal is creamy.
    Shortly before turning the heat off, stir in 2 tablespoons lemon juice and 1 teaspoon garam masala.
    Moong dal before and after cooking.
  • Serve with your favorite sides and toppings.
    We recommend it with basmati rice or naan bread as a side. 1 tablespoon fresh cilantro cilantro, quick pickled onions, and yogurt as toppings.
    Moong dal served with basmati rice, yogurt, and fresh cilantro.
TIPS
  • Build a strong flavor base: Cook onions and tomatoes thoroughly (5-10 minutes) for maximum flavor.
  • Blend for creaminess: Blend the tomato-spice mix for a smoother, creamier moong dal.
  • Customize the spices: Adjust seasonings to your taste—experiment and find what you love! A pinch of asafoetida and dried fenugreek leaves would make this even more authentic.
SUBSTITUTIONS
  • Split mung beans: substitute split red or yellow lentils.
  • Fresh tomatoes: substitute crushed or diced canned tomatoes.
  • Add-ins: experiment with spinach, kale, and chard. Add shortly before the dal is ready and cook them until they wilt.
STORAGE
  • Moong dal is great for meal prep, lasting days in the fridge and months in the freezer.
  • Store in an airtight container for up to 4 days; add water when reheating as it thickens.
  • Cool completely before freezing in a freezer-safe container for up to 3 months.
  • Defrost in the fridge or microwave, then reheat on the stovetop or microwave with a splash of water.
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