Authentic Moong Dal Recipe – Easy Indian Lentil Curry

Last Updated on 2 months by Neha Deshmukh

Authentic Moong Dal Recipe – Easy Indian Lentil Curry

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – a simple, comforting, and incredibly flavorful Moong Dal. It’s the kind of dish my grandmother used to make, and honestly, it always feels like a warm hug in a bowl. This isn’t just a recipe; it’s a little piece of home I want to share with you.

Why You’ll Love This Recipe

This Moong Dal is seriously easy to make, even if you’re new to Indian cooking. It’s ready in under 30 minutes, making it perfect for a weeknight meal. But don’t let the simplicity fool you – the flavors are amazing. It’s light, nourishing, and incredibly versatile. You can enjoy it with roti, rice, or even a side of yogurt.

Ingredients

Here’s what you’ll need to whip up this delicious dal:

• ¼ cup Moong dal (approximately 60g)
• 2 Big onions (chopped finely)
• 1 Green chilly (finely chopped)
• ¼ tsp Jeera /cumin seeds
• ½ tsp Red chilly powder
• 1 tsp Coriander powder
• ¼ tsp Turmeric powder
• 1 tbsp Oil
• Salt & water – As needed
• Coriander leaves (to garnish)
• A few drops Lemon Juice

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Moong Dal: Types and Benefits
I prefer yellow moong dal (split and skinned) for this recipe because it cooks quickly and has a lovely, mild flavor. You can also use whole moong dal, but it will take longer to cook. Moong dal is a powerhouse of protein and easy to digest – perfect for a healthy meal!

Spice Blend: Regional Variations & Flavor Profiles
The spice blend is where you can really make this recipe your own. I’ve given you a base, but feel free to adjust the chili powder to your liking. Some families add a pinch of garam masala for extra warmth.

Oil Choice: Traditional vs. Modern Options
Traditionally, ghee (clarified butter) is used for tempering, which adds a beautiful nutty flavor. However, vegetable oil or any neutral oil works perfectly well too. I often use sunflower oil for everyday cooking.

The Importance of Fresh Ginger, Garlic & Green Chilies
Freshly ground ginger, garlic, and green chili paste is key to building a flavorful base. Don’t skimp on these! It really makes a difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind ginger, garlic, and green chili into a paste. A small food processor or mortar and pestle works great.
2. Heat oil in a kadai or pressure cooker base. Add the ginger-garlic-chili paste and sauté for about a minute, until fragrant. Be careful not to burn it!
3. Add the chopped onions and cook until they turn translucent and slightly golden. This usually takes about 5-7 minutes.
4. Now, mix in the turmeric, red chili powder, coriander powder, and cumin seeds. Dry roast the spices for about 2 minutes, stirring constantly, until they become fragrant. This step really blooms the flavors.
5. Add the moong dal and fry for another minute, coating it well with the spices.
6. Pour in 1.5 cups of water (about 360ml) and add salt to taste. If using a pressure cooker, close the lid and cook for 1 whistle on medium heat.
7. Once the pressure has released naturally, open the lid and lightly mash the cooked dal with the back of a spoon. This gives it a nice, creamy texture.
8. For the tempering (or tadka), heat a little oil in a small pan. Add cumin seeds and let them splutter. Pour this over the dal.
9. Finally, stir in a few drops of lemon juice and garnish generously with fresh coriander leaves.

Expert Tips

Here are a few things I’ve learned over the years to make this dal even better:

Achieving the Perfect Dal Consistency
If you prefer a thinner dal, add more water. For a thicker consistency, cook it for a little longer, uncovered, to allow some of the water to evaporate.

Blooming the Spices for Maximum Flavor
Dry roasting the spices is a crucial step. It releases their essential oils and intensifies their flavor. Don’t skip it!

Using a Kadai vs. Pressure Cooker
A pressure cooker speeds up the cooking process significantly. If you’re using a kadai (a deep, heavy-bottomed pan), it will take about 20-25 minutes for the dal to cook.

Variations

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

Vegan Moong Dal
This recipe is naturally vegan! Just ensure you’re using vegetable oil instead of ghee.

Gluten-Free Moong Dal
This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)
Adjust the amount of red chili powder to control the spice level. Start with ¼ tsp for mild, ½ tsp for medium, and ¾ tsp or more for hot.

Festival Adaptations (e.g., Makar Sankranti, Diwali)
During Makar Sankranti, some families add a little bit of jaggery (gur) to the dal for a slightly sweet and savory flavor.

Serving Suggestions

This Moong Dal is incredibly versatile. Here are a few of my favorite ways to serve it:

• With hot, fluffy chapati or roti.
• Alongside a bowl of fragrant basmati rice.
• As a comforting side dish with curd rice (yogurt rice).
• With a side of papadums (Indian crispy wafers).

Storage Instructions

Leftover Moong Dal can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together! You can also freeze it for up to a month.

FAQs

What is the best way to soak moong dal before cooking?
Soaking isn’t essential for yellow moong dal, as it cooks quickly. However, if you’re using whole moong dal, soaking it for 30 minutes to an hour can help reduce cooking time.

Can I use a different type of dal for this recipe?
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 do I adjust the spice level to my preference?
Start with a smaller amount of chili powder and taste as you go. You can always add more, but you can’t take it away!

What is the best way to temper the dal for optimal flavor?
Make sure the oil is hot before adding the cumin seeds. They should splutter immediately. This releases their aroma and flavor.

Can this dal be made ahead of time?
Absolutely! It’s a great make-ahead dish. Just reheat it gently on the stovetop or in the microwave before serving.

I hope you enjoy this Moong Dal recipe as much as my family does! Let me know in the comments how it turns out for you. Happy cooking!