Moong Dal Recipe – Kerala-Style with Cashews & Kalpasi

Last Updated on 2 months by Neha Deshmukh

Moong Dal Recipe – Kerala-Style with Cashews & Kalpasi

Introduction

Oh, moong dal. It’s such a comforting dish, isn’t it? This isn’t just any moong dal though – this is a Kerala-style beauty, packed with flavour from cashews, poppy seeds, and a wonderfully unique spice called kalpasi. I first made this when I was trying to recreate a dish my friend’s grandmother used to make, and it’s been a family favourite ever since. It’s a little bit special, a little bit different, and absolutely delicious. You’ll love how easily it comes together, and the aroma while it simmers is just heavenly!

Why You’ll Love This Recipe

This Kerala moong dal is more than just a simple lentil dish. It’s a flavour explosion! The creamy texture from the cashews and coconut, the subtle heat from the green chillies, and the earthy notes of kalpasi create a truly unforgettable experience. It’s perfect for a comforting weeknight meal or a special occasion. Plus, it pairs beautifully with so many things – I’ll share my favourite serving suggestions later.

Ingredients

Here’s what you’ll need to make this delicious Kerala-style moong dal:

• 3 tablespoons moong dal (approx. 45g)
• 2 tablespoons vegetable oil (30ml)
• 1 teaspoon fennel seeds (5g)
• 1 inch piece cinnamon stick (approx. 2.5cm)
• 1 clove
• 1 cardamom pod
• 1 teaspoon kalpasi (stone flower) (approx. 5g)
• 1 onion, chopped (approx. 150g)
• 3 whole green chillies
• 2 tomatoes, chopped (approx. 200g)
• 7-8 cashew nuts (approx. 50g)
• 1 tablespoon white poppy seeds (approx. 10g)
• 1/3 cup fresh coconut, grated (approx. 30g)
• 1 teaspoon coriander powder (5g)
• 2 teaspoons chicken masala powder (10g)
• 1 teaspoon salt (5g)
• 1/2 inch piece ginger, roughly chopped (approx. 10g)
• 6 garlic cloves
• 1 cup water (for grinding masala) + 2 cups water (for cooking dal) (240ml + 480ml)

Ingredient Notes

Let’s talk ingredients! A few tips to make sure your dal turns out perfectly:

• Moong Dal: Choosing the Best Quality – I prefer the split yellow moong dal (pesal) for this recipe as it cooks quickly and gives a lovely creamy texture. Make sure it’s fresh – older lentils can take longer to cook.
• Cashews & Poppy Seeds: The Flavor Base – Don’t skimp on these! They create the richness and depth of flavour that makes this dal so special. Soaking the cashews in warm water for 10 minutes before grinding will help create an even smoother paste.
• Kalpasi (Stone Flower): A Unique South Indian Spice – This is what gives the dal its distinctive Kerala flavour. It has a slightly smoky, earthy aroma. You can find it in Indian grocery stores, or online. (More on this in the FAQs!)
• Coconut: Fresh vs. Dried – What to Use – Fresh coconut is best, if you can get it! But unsweetened desiccated coconut works well too. If using desiccated, you might need to add a splash more water when grinding the masala.
• Chicken Masala Powder: Regional Variations & Substitutions – Now, don’t be alarmed by the name! It’s commonly used in Kerala cuisine for its flavour profile, not necessarily for making chicken dishes. If you’re strictly vegetarian, you can substitute with a good quality garam masala, but the flavour will be slightly different.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook the moong dal. Add 3 tablespoons of moong dal and 1 cup of water to a pressure cooker. Close the lid and cook on medium heat for 4 whistles. Once cooled, set aside.
2. Now, let’s make the masala paste. In a blender, combine the cashew nuts, poppy seeds, coconut, coriander powder, chicken masala powder, green chillies, salt, ginger, and garlic. Add 1 cup of water and grind into a very smooth paste. This is key – a smooth paste equals a smooth dal!
3. Heat the oil in a pan over medium heat. Add the fennel seeds, cinnamon stick, clove, cardamom pod, and kalpasi. Let them sizzle for a few seconds until fragrant – this is called tempering, and it releases all those lovely flavours.
4. Add the chopped onion and whole green chillies to the pan. Sauté for about 5 minutes, or until the onions are golden brown.
5. Add the chopped tomatoes and cook until they soften and become mushy, about another 5 minutes.
6. Pour in the ground masala paste and cook for a couple of minutes, stirring constantly to prevent sticking.
7. Add the cooked moong dal and 2 cups of water to the pan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, stirring occasionally. This allows all the flavours to meld together beautifully.

Expert Tips

A few little things that can make a big difference:

• Achieving the Perfect Consistency – If the dal is too thick, add a little more hot water. If it’s too thin, simmer uncovered for a few more minutes.
• Tempering Techniques for Maximum Flavor – Don’t rush the tempering process! Let the spices sizzle gently in the hot oil to release their aromas. Be careful not to burn them though.
• Blending the Masala Paste – Smoothness is Key – A high-powered blender is your friend here. If you don’t have one, you might need to add a little more water and blend for longer.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Moong Dal – This recipe is already naturally vegetarian! Just ensure your chicken masala powder doesn’t contain any animal-derived ingredients.
• Gluten-Free Moong Dal – This recipe is naturally gluten-free.
• Spice Level Adjustment: Mild to Spicy – Adjust the number of green chillies to your liking. For a milder dal, remove the seeds from the chillies.
• Festival Adaptations: Onam & Vishu Special – This dal is often served as part of the elaborate Onam and Vishu feasts in Kerala.

Serving Suggestions

This moong dal is incredibly versatile. Here are a few of my favourite ways to serve it:

• With steaming hot idli or idiyappam (string hoppers) – a classic combination!
• Alongside a bowl of fluffy rice.
• With roti or paratha for a comforting meal.
• A dollop of ghee on top adds extra richness.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavours have had time to develop!

FAQs

Let’s answer some common questions:

• What is Kalpasi and where can I find it? Kalpasi, also known as stone flower or black cumin, is a unique spice used in South Indian cuisine. You can find it in Indian grocery stores or online retailers.
• Can I use pre-ground masala paste instead of making my own? While it’s convenient, I highly recommend making your own masala paste for the best flavour. Pre-ground pastes often lack the freshness and complexity of homemade.
• How can I adjust the thickness of the dal? Add more hot water to thin it out, or simmer uncovered to thicken it.
• Can this dal be made ahead of time? Yes! You can make it a day or two in advance. The flavours will actually deepen as it sits.
• What is the best way to serve this dal – with what accompaniments? Idli and idiyappam are the classic pairings, but it’s also delicious with rice, roti, or paratha.