Authentic Moong Dal Recipe – Coconut & Mustard Seed Tempering

Last Updated on 2 months by Neha Deshmukh

Authentic Moong Dal Recipe – Coconut & Mustard Seed Tempering

Introduction

Oh, Moong Dal! This humble lentil holds a special place in my heart – and my tummy! It’s the ultimate comfort food, isn’t it? I first made this particular version, with its lovely coconut and mustard seed tempering, when I was craving something light yet incredibly flavorful. It instantly transported me back to my grandmother’s kitchen. This recipe is super easy, comes together quickly, and is packed with goodness. Let’s get cooking!

Why You’ll Love This Recipe

This Moong Dal isn’t just delicious; it’s also wonderfully versatile. It’s a complete protein, easy to digest, and perfect for a weeknight meal. The coconut adds a subtle sweetness, while the mustard seed tempering gives it that classic South Indian zing. Plus, it’s naturally gluten-free and can easily be made vegan!

Ingredients

Here’s what you’ll need to create this magic:

• ½ cup moong dal (cheruparuppu) – about 100g
• ¼ teaspoon turmeric powder – about 0.5g
• ¼ cup grated coconut – about 30g
• ¼ teaspoon jeera (cumin seeds) – about 1g
• 1 green chilli – adjust to your spice preference
• 2 teaspoons coconut oil – about 10ml
• ½ teaspoon mustard seeds – about 2.5g
• 1 red chilli – dried red chilli, broken into pieces
• 6 small onions – pearl onions are ideal

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Moong Dal (Cheruparuppu) – Types & Benefits

We’re using cheruparuppu, which is split yellow moong dal. It’s known for being one of the easiest dals to digest. You can find it at most Indian grocery stores. Moong dal is a fantastic source of protein, fiber, and essential nutrients.

Coconut – Fresh vs. Dried

Freshly grated coconut is always best if you can get it. But unsweetened desiccated coconut works beautifully too! If using desiccated, you might want to add a tablespoon of warm water to it to soften it slightly before grinding.

Cumin Seeds (Jeera) – Flavor Profile & Regional Uses

Cumin seeds add a warm, earthy flavor. Don’t skip dry roasting them – it really brings out their aroma! Cumin is used extensively in Indian cuisine, from everyday dals to elaborate biryanis.

Turmeric Powder – Health Benefits & Varieties

Turmeric isn’t just for color; it’s a powerhouse of antioxidants! I always use a good quality turmeric powder for the best flavor and health benefits.

Coconut Oil – Traditional South Indian Cooking

Coconut oil is the traditional fat used in South Indian cooking, and it really complements the other flavors in this dal. If you don’t have coconut oil, you can use ghee or vegetable oil, but the flavor will be slightly different.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s get that dal ready. Dry roast the moong dal in a pan over medium heat until it’s golden and fragrant – about 5-7 minutes. Keep stirring so it doesn’t burn!
2. Now, add the turmeric powder and give it a quick mix. Then, transfer the roasted dal to a pressure cooker. Add about 2 cups of water and pressure cook for 3-4 whistles.
3. Once the pressure has released, carefully open the cooker and mash the cooked dal with a spoon or a potato masher. It doesn’t have to be perfectly smooth – a little texture is nice!
4. Transfer the mashed dal to a pot. Add 1 cup of water and bring it to a gentle boil.
5. While the dal is simmering, let’s make the coconut paste. Grind the grated coconut, green chilli, and cumin seeds into a coarse paste with a little water.
6. Stir the coconut paste into the simmering dal. Continue to simmer for another 5-7 minutes, or until the dal has thickened to your liking.
7. Now for the magic touch – the tempering! Heat the coconut oil in a small pan. Once hot, add the mustard seeds. When they start to splutter, add the red chilli and curry leaves. Finally, add the sliced small onions and sauté until golden brown.
8. Pour the tempering over the dal, stir well, and simmer for just a minute. That’s it! Your delicious Moong Dal is ready to be served.

Expert Tips

• Don’t overcrowd the pan when dry roasting the dal. Roast in batches if necessary.
• Adjust the amount of green chilli to your spice preference.
• For a creamier dal, use more water. For a thicker dal, simmer for longer.

Variations

• Vegan Adaptation: This recipe is already naturally vegan if you use coconut oil!
• Spice Level Adjustment: If you like it spicier, add another green chilli or a pinch of red chilli powder.
• Regional Variations (Tamil Nadu, Kerala): In Tamil Nadu, they often add a squeeze of lemon juice at the end. In Kerala, you might find a touch of asafoetida (hing) in the tempering.
• Festival Adaptations (Onam, Pongal): This dal is a wonderful addition to a festive Onam or Pongal sadya (feast).

Serving Suggestions

This Moong Dal is fantastic with a side of steamed rice, a dollop of ghee, and some papadums. It also pairs beautifully with roti or paratha. My family loves it with a side of stir-fried vegetables.

Storage Instructions

Leftover Moong Dal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best way to soak moong dal for easier digestion?

While not essential for this recipe (as we’re dry roasting), soaking moong dal for 30 minutes to an hour can make it even easier to digest.

Can I use a different type of dal instead of moong dal?

You can! Masoor dal (red lentils) or toor dal (split pigeon peas) would also work, but the cooking time and flavor will be slightly different.

How can I adjust the consistency of the dal?

Add more water for a thinner consistency, or simmer for longer to thicken it up.

What is the significance of using a clay pot for cooking this dal?

Traditionally, dals were cooked in clay pots because they impart a unique earthy flavor and help retain nutrients. It’s not essential, but it does add a special touch!

Can this dal be made ahead of time?

Absolutely! You can make the dal a day or two in advance and reheat it when you’re ready to serve. The flavors actually develop even more overnight.