Authentic Moong Dal Recipe – Quick Indian Lentil Curry

Last Updated on 4 months by Neha Deshmukh

Authentic Moong Dal Recipe – Quick Indian Lentil Curry

Introduction

There’s just something so comforting about a warm bowl of dal, isn’t there? It’s the kind of food that feels like a hug from the inside. This Moong Dal recipe is one I’ve been making for years – it’s quick, easy, and always hits the spot. I first learned it from my nani (grandmother), and it’s become a staple in my kitchen ever since. It’s perfect for a weeknight meal, and honestly, it tastes even better the next day!

Why You’ll Love This Recipe

This Moong Dal recipe is a winner for so many reasons! It’s ready in under 30 minutes, making it ideal when you’re short on time. It’s incredibly flavorful, packed with protein, and naturally gluten-free. Plus, it’s a wonderfully versatile dish – you can adjust the spice level to your liking and serve it with rice, roti, or even a side of naan.

Ingredients

Here’s what you’ll need to make this delicious Moong Dal:

• 1 cup moong dal (yellow split lentils) – about 200g
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped
• 0.25 tsp red chili powder (adjust to taste)
• 0.33 tsp turmeric powder
• 3 cups water (720ml)
• Salt to taste
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 0.25-0.5 tsp garam masala powder
• 1-2 whole dried red chilies
• 1 pinch asafoetida (hing)
• 0.5 inch ginger, finely chopped
• 1 clove garlic, minced
• 2-3 tbsp oil

Ingredient Notes

Let’s talk ingredients! Moong dal is a fantastic source of protein and is considered one of the easiest dals to digest – making it great for all ages.

• Spice Levels: Traditionally, Moong Dal is mildly spiced, but feel free to adjust the red chili powder to your preference. Some regions in India love a really fiery dal!
• Asafoetida (Hing): This might seem like an unusual ingredient, but it adds a wonderful savory depth to the dal. It also aids digestion. If you can’t find it, you can skip it, but it really does make a difference. A tiny pinch goes a long way!
• Dal Variations: While we’re using yellow moong dal here, you can also use split green moong dal – it will just take a little longer to cook.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the moong dal a really good rinse under cold water until the water runs clear. This helps remove any impurities.
2. Now, in a pressure cooker (or a heavy-bottomed pot), combine the rinsed dal, chopped onion, chopped tomato, turmeric powder, red chili powder, and 3 cups of water.
3. Close the pressure cooker and cook on medium heat for 1 whistle. If you’re using a pot, bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the dal is soft and mushy.
4. Once the pressure has released naturally, open the cooker and check the consistency of the dal. If it’s too thick, add a little more hot water.
5. Stir in salt and garam masala powder. Let it simmer on low heat for 2-3 minutes to allow the flavors to meld.
6. While the dal is simmering, let’s make the tadka (tempering). Heat oil in a small pan over medium heat.
7. Add mustard seeds and let them splutter. Then, add cumin seeds and let them sizzle for a few seconds.
8. Add the dried red chilies, minced garlic, and chopped ginger. Sauté for about 30 seconds, until the garlic is golden brown.
9. Finally, add a pinch of asafoetida (hing) – be quick, as it can burn easily! Immediately pour the hot tempering over the cooked dal.
10. Mix well, garnish with fresh coriander leaves, and serve hot!

Expert Tips

• Don’t skip rinsing the dal! It really does make a difference in the texture.
• Adjust the amount of water depending on how thick you like your dal.
• For a smoother dal, you can use an immersion blender to lightly blend it after cooking.

Variations

• My Family’s Secret: My aunt always adds a squeeze of lemon juice at the end for a little brightness. It’s delicious!
• Vegetable Boost: Feel free to add other vegetables like spinach, carrots, or peas to the dal while it’s cooking.
• Coconut Moong Dal: Add 1/2 cup of coconut milk along with the water for a richer, creamier dal.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Instant Pot/Pressure Cooker Variation

This recipe works beautifully in an Instant Pot! Use the same ingredients and instructions, but cook on high pressure for 8 minutes, followed by a natural pressure release.

Spice Level Adjustment (Mild to Spicy)

• Mild: Use 1/4 tsp red chili powder or omit it altogether.
• Medium: Use 1/2 tsp red chili powder.
• Spicy: Use 3/4 tsp – 1 tsp red chili powder, and add a pinch of cayenne pepper.

Festival Adaptations

Moong Dal is often served during festivals like Diwali and Navratri in many Indian households. It’s considered a satvik (pure) food, making it suitable for fasting.

Serving Suggestions

This Moong Dal is incredibly versatile! Here are a few ideas:

• Serve with steamed rice for a classic Indian meal.
• Enjoy with roti or chapati for a comforting and filling dinner.
• Pair with a side of raita (yogurt dip) to cool down the spice.
• Serve with a side of papadums for a crunchy texture.

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 develop! You can also freeze it for up to 2 months.

FAQs

What is the best way to serve Moong Dal?

Traditionally, Moong Dal is served hot with rice or roti. A dollop of ghee (clarified butter) on top is also a delicious addition!

Can I use a different type of dal for this recipe?

You can, but the cooking time will vary. Masoor dal (red lentils) cooks quickly, while chana dal (split chickpeas) will take much longer.

How can I adjust the consistency of the dal?

If the dal is too thick, add more hot water. If it’s too thin, simmer it uncovered for a few more minutes to allow some of the water to evaporate.

What is asafoetida (hing) and can I skip it?

Asafoetida is a pungent spice that adds a unique savory flavor to the dal. You can skip it if you don’t have it, but it really enhances the taste.

How do I store leftover Moong Dal?

Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.