Authentic Moong Dal Recipe – Sesame Oil & Coconut Tempering

Last Updated on 4 months by Neha Deshmukh

Authentic Moong Dal Recipe – Sesame Oil & Coconut Tempering

Introduction

There’s just something so comforting about a simple bowl of dal, isn’t there? This Moong Dal recipe is one I’ve been making for years – it’s a family favorite, and honestly, it’s the kind of dish that just feels like home. It’s quick, easy, and packed with flavour thanks to a beautiful sesame oil and coconut tempering. Perfect for a weeknight meal or a festive occasion, this dal is sure to become a staple in your kitchen too!

Why You’ll Love This Recipe

This isn’t just any moong dal recipe. The combination of sesame oil and grated coconut creates a unique, aromatic flavour that’s distinctly South Indian. It’s incredibly easy to make, ready in under 20 minutes, and requires minimal ingredients. Plus, it’s naturally gluten-free and can easily be made vegan!

Ingredients

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

• 1 cup moong dal (paasi paruppu) – about 200g
• 4 tablespoons grated coconut – about 40g
• 1 teaspoon sesame oil – about 5ml
• Salt to taste
• 1 teaspoon oil – about 5ml
• 1 teaspoon mustard seeds – about 5g
• 1 teaspoon urad dal – about 6g
• 2 red chillies
• 1 sprig curry leaves
• 2 pinch asafoetida (hing)

Ingredient Notes

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

Moong Dal (Paasi Paruppu) – Types & Selection

Moong dal, also known as paasi paruppu, is a split yellow lentil. You can find both whole moong and split moong. For this recipe, we’re using the split version as it cooks much faster. Look for lentils that are bright yellow and free of any stones or debris.

Sesame Oil – Regional Variations & Flavor Profile

Sesame oil is key to the flavour of this dal. It has a wonderfully nutty aroma and adds a depth that other oils just can’t replicate. In South India, both white and dark sesame oil are used. Dark sesame oil has a more intense flavour, while white sesame oil is milder. I personally prefer dark sesame oil for this recipe, but feel free to experiment!

Grated Coconut – Fresh vs. Dried & Usage

Freshly grated coconut is always best, if you can get it! It adds a lovely sweetness and texture. However, unsweetened desiccated coconut works perfectly well too. If using desiccated coconut, you might want to lightly toast it in a dry pan for a minute or two to enhance its flavour.

Mustard Seeds – Black vs. Yellow & Tempering Techniques

Both black and yellow mustard seeds can be used in tempering. Black mustard seeds are more pungent, while yellow mustard seeds are milder. Make sure your oil is hot before adding the mustard seeds – they should start to pop! This releases their flavour.

Asafoetida (Hing) – Benefits & Usage in South Indian Cuisine

Asafoetida, or hing, has a unique, pungent aroma. Don’t let that put you off! It adds a wonderful savoury depth to the dal and is often used in South Indian cooking to aid digestion. A little goes a long way, so just a pinch is all you need.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the moong dal a good rinse under cold water. Then, soak it in water for about an hour. This helps it cook evenly and become beautifully soft.
2. Drain the soaked dal and add it to a pot with 3 cups of water (about 720ml) and the teaspoon of sesame oil. Bring to a boil, then reduce the heat to medium and cook for about 5 minutes.
3. Now, add salt to taste and simmer until the dal is tender. Be careful not to overcook it – you want it to hold its shape slightly. Once cooked, drain any excess water.
4. In a separate pan, heat the remaining teaspoon of oil over medium heat. Add the mustard seeds and wait for them to splutter. Then, add the urad dal and red chillies, and sauté for a few seconds until the urad dal turns golden brown.
5. Add the curry leaves and asafoetida, and sauté for another 30 seconds. Be quick, as curry leaves can burn easily!
6. Pour the tempering over the cooked dal and mix well. Finally, stir in the grated coconut and cook for just a minute to warm it through.

Expert Tips

A few little secrets to make your Moong Dal perfect every time:

Soaking the Dal for Optimal Texture

Don’t skip the soaking step! It really does make a difference in the texture of the dal.

Achieving the Perfect Tempering Balance

The tempering is where all the flavour comes from, so don’t rush it. Make sure the oil is hot enough, and watch the spices carefully to prevent them from burning.

Avoiding Overcooking the Dal

Overcooked dal can become mushy. Keep an eye on it and stop cooking when it’s just tender.

Using the Right Type of Oil

While sesame oil is traditional, you can use a neutral oil like sunflower or vegetable oil if you can’t find it. However, the flavour won’t be quite the same.

Adjusting Spice Levels

Feel free to adjust the number of red chillies to your liking. You can also add a pinch of chilli powder for extra heat.

Variations

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

Vegan Moong Dal

This recipe is already naturally vegan! Just ensure your asafoetida doesn’t contain any hidden dairy ingredients.

Gluten-Free Moong Dal

This recipe is naturally gluten-free.

Spice Level Adjustments (Mild, Medium, Spicy)

• Mild: Use just one red chilli or omit it altogether.
• Medium: Use two red chillies.
• Spicy: Add a pinch of chilli powder along with the red chillies.

Festival Adaptations (Pongal, Onam Sadya)

This dal is often served as part of festive meals like Pongal and Onam Sadya. You can add a pinch of turmeric powder for a more vibrant colour.

Moong Dal with Vegetables

My friend, Priya, loves adding chopped spinach or tomatoes to her moong dal for extra nutrients. Feel free to experiment with other vegetables too!

Serving Suggestions

This Moong Dal is delicious served with steamed rice, roti, or even just on its own as a comforting snack. A dollop of ghee on top is always a good idea!

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

Got questions? I’ve got answers!

What is the best type of dal to use for this recipe?

Split yellow moong dal (paasi paruppu) is the best choice for this recipe as it cooks quickly and has a lovely texture.

Can I use coconut milk instead of grated coconut?

You can, but it will change the flavour and texture of the dal. If using coconut milk, add about 1/2 cup (120ml) along with the tempering.

How can I adjust the spice level of this dish?

Adjust the number of red chillies or add a pinch of chilli powder to control the spice level.

What is asafoetida and where can I find it?

Asafoetida (hing) is a pungent spice used in Indian cooking. You can find it in Indian grocery stores or online.

Can this dal be made ahead of time?

Yes, you can make the dal ahead of time and reheat it when ready to serve. The tempering is best added just before serving.

Is sesame oil essential for this recipe, or can I substitute it?

Sesame oil is traditional and adds a unique flavour, but you can substitute it with a neutral oil if needed.