Authentic Moong Dal Recipe – Indian Yellow Lentil Curry

Last Updated on 4 months by Neha Deshmukh

Authentic Moong Dal Recipe – Indian Yellow Lentil Curry

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – a comforting, flavorful Moong Dal. It’s the kind of dish my dadi (grandmother) would make on a chilly evening, and honestly, it just feels like a warm hug in a bowl. This isn’t just a recipe; it’s a little piece of my heritage, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Moong Dal is incredibly easy to make, packed with protein, and absolutely delicious. It’s a wonderfully light yet satisfying meal, perfect for a weeknight dinner or a cozy weekend lunch. Plus, it’s naturally gluten-free and can easily be made vegan! You’ll love how quickly it comes together and the incredible aroma that fills your kitchen while it simmers.

Ingredients

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

• ½ cup moong beans
• 2 tablespoons oil
• 1 tej patta (Indian bay leaf)
• ½ teaspoon cumin seeds
• ¾ cup chopped onions
• 1 cup finely chopped tomatoes
• 1 to 2 green chillies
• 1 teaspoon ginger-garlic paste
• ½ teaspoon turmeric powder
• ½ teaspoon red chili powder
• ½ teaspoon coriander powder
• ½ teaspoon garam masala
• 2.5 to 3 cups water
• Salt to taste
• 2 tablespoons chopped coriander leaves
• 1 tablespoon oil (for tempering)
• ½ teaspoon cumin seeds (for tempering)
• 1 pinch asafoetida (hing)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Moong Beans: Types & Benefits

We’re using split yellow moong beans (also called pesal). They cook much faster than whole moong beans. Moong beans are fantastic for you – they’re a great source of protein, fiber, and are considered very easy to digest, especially when paired with a little hing (asafoetida).

Tej Patta (Indian Bay Leaf): Aromatic Significance

Don’t skip the tej patta! It adds a beautiful, subtle aroma that really elevates the dal. It’s different from regular bay leaves, so try to find it at your local Indian grocery store.

Asafoetida (Hing): Digestive Properties & Usage

Hing is a bit of an acquired taste, but it’s a game-changer for digestion. A tiny pinch goes a long way! It also adds a lovely savory depth to the dal. If you’re new to it, start with a very small pinch.

Regional Variations in Spice Levels

Every family makes Moong Dal a little differently! Some prefer a milder flavor, while others like a good kick. Feel free to adjust the amount of green chilies and red chili powder to suit your taste. In some regions, a touch of amchur (dry mango powder) is added for a tangy twist.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the moong beans thoroughly under cold water. Then, soak them in water for at least an hour, or even overnight. Soaking helps them cook faster and become even more digestible.
2. Heat 2 tablespoons of oil in a pressure cooker over medium heat. Add the tej patta and cumin seeds. Wait until the cumin seeds start to splutter – that’s when you know the oil is ready.
3. Add the chopped onions and sauté until they turn golden brown. This usually takes about 5-7 minutes. Then, stir in the ginger-garlic paste and green chilies and cook for another minute until fragrant.
4. Now, add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and garam masala. Cook until the tomatoes soften and the oil starts to separate from the mixture – about 5-7 minutes.
5. Drain the soaked moong beans and add them to the pressure cooker. Mix everything well, ensuring the beans are coated in the spice mixture.
6. Add 2.5 to 3 cups of water and salt to taste. Close the lid of the pressure cooker and cook for 10-12 whistles (around 15-17 minutes). Let the pressure release naturally. Never force-release the pressure!
7. Once the pressure has released, open the cooker and simmer the dal for 5-6 minutes. If the dal is too thick, add a little more water. If it’s too thin, mash a few lentils with the back of a spoon to thicken it up.
8. Time for the tadka (tempering)! Heat 1 tablespoon of oil in a small pan. Add the cumin seeds and let them splutter. Then, add the asafoetida and red chili powder. Be careful not to burn the hing!
9. Pour the tempering over the dal. Garnish with fresh coriander leaves. Serve hot with rice or roti.

Expert Tips

• Don’t overcook the dal! Overcooked dal can become mushy.
• Adjust the water: The amount of water needed may vary depending on the quality of the moong beans.
• Taste as you go: Adjust the salt and spices to your liking.

Variations

Vegan Moong Dal

This recipe is already naturally vegan! Just ensure you’re using oil and not ghee.

Gluten-Free Moong Dal

This recipe is naturally gluten-free.

Spice Level Adjustments (Mild, Medium, Hot)

• Mild: Reduce the green chilies to ½ or omit them entirely. Use ¼ teaspoon of red chili powder.
• Medium: Use 1 green chili and ½ teaspoon of red chili powder.
• Hot: Use 2 green chilies and ¾ – 1 teaspoon of red chili powder.

Festival Adaptations (e.g., serving during Diwali or Holi)

During festivals like Diwali or Holi, I sometimes add a dollop of ghee to the dal for extra richness. It’s a special treat!

Serving Suggestions

Moong Dal is incredibly versatile. It’s fantastic with:

• Steaming hot rice
• Warm roti or naan
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftover Moong Dal can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 2 months.

FAQs

What is the best way to soak moong beans for easy digestion?

Soaking moong beans for at least an hour, or preferably overnight, helps break down the phytic acid, making them easier to digest.

Can I make Moong Dal in an Instant Pot?

Yes! You can cook the dal in an Instant Pot for about 15-20 minutes on high pressure, followed by a natural pressure release.

What can I substitute for Asafoetida (Hing)?

If you can’t find hing, you can omit it, but it does add a unique flavor. A tiny pinch of garlic powder can offer a similar savory note, but it won’t be quite the same.

How do I adjust the consistency of the dal?

If the dal is too thick, add more water. If it’s too thin, mash some of the lentils with the back of a spoon or simmer for a longer time.

Can I add vegetables to this Moong Dal recipe?

Absolutely! Spinach, carrots, or even cauliflower florets would be delicious additions. Add them along with the tomatoes and cook until tender.