Authentic Mung Dal Recipe – Quick Indian Lentil Curry

Last Updated on 2 months by Neha Deshmukh

Authentic Mung Dal Recipe – Quick Indian Lentil Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a simple, comforting Mung Dal. It’s one of those dishes my grandmother used to make, and honestly, it always felt like a warm hug in a bowl. This lentil curry is quick to make, incredibly flavorful, and perfect for a weeknight meal. Let’s get cooking!

Why You’ll Love This Recipe

This Mung Dal recipe is a winner for so many reasons. It’s ready in under 20 minutes, making it ideal when you’re short on time. The flavors are beautifully balanced – earthy from the lentils, bright from the lemon, and wonderfully aromatic from the tempering. Plus, it’s naturally gluten-free and a great source of protein!

Ingredients

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

• 0.5 cup Yellow Mung Daal (approx. 100g)
• 2 cups Water (approx. 480ml)
• 0.25 tsp Turmeric powder (approx. 1.25g)
• 1 tbsp Oil (approx. 15ml)
• 0.5 tsp Mustard Seeds (approx. 2.5g)
• 1 pinch Asafoetida (Hing) (approx. 0.5g)
• 0.5 inch Ginger, grated
• 1 sprig Curry Leaves (approx. 8-10 leaves)
• 1 Green Chili, slit
• 1 tbsp Lemon Juice (approx. 15ml)
• Salt to taste
• Cilantro, for garnish

Ingredient Notes

Let’s talk about a few key ingredients! Mung Dal, or yellow split mung beans, are incredibly nutritious. They’re packed with protein, fiber, and essential amino acids. They’re also considered one of the easiest lentils to digest – a big plus!

The tempering is where the magic happens. You’ll notice I’ve included hing, or asafoetida. Don’t skip this! It adds a unique savory depth. It can be a little pungent on its own, but when cooked in oil, it transforms into something amazing. Some families prefer to add a tiny bit of cumin seeds along with the mustard seeds – feel free to experiment! Regional variations are common; in some parts of India, a dry red chili is broken into pieces and added to the tempering for extra heat.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, give the mung dal a really good rinse under cold water. This helps remove any dust or impurities. Then, place it in a pressure cooker with the water, turmeric, and salt.
2. Cook on medium heat until you hear one whistle. Once it whistles, immediately take the cooker off the heat and let the pressure release naturally, or release it carefully under cold running water.
3. While the dal is cooking, let’s prepare the tempering. Heat the oil in a small pan over medium heat. Add the mustard seeds and wait for them to pop – this usually takes about 30 seconds.
4. Now, add the asafoetida (hing), grated ginger, slit green chili, and curry leaves to the hot oil. Sauté for about a minute, until fragrant. Be careful not to burn the hing!
5. Pour this beautiful tempered spice mixture over the cooked dal. Give it a good stir and let it simmer for 2-3 minutes, allowing the flavors to meld together.
6. Finally, stir in the lemon juice and garnish generously with fresh cilantro. Serve hot and enjoy!

Expert Tips

• Don’t overcook the dal! You want it to be soft but still hold its shape.
• Adjust the amount of green chili to your spice preference.
• A squeeze of lemon juice at the end really brightens up the flavors. Don’t skip it!

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: If you like things spicier, add an extra green chili or a pinch of red chili powder to the tempering.
• Pressure Cooker vs. Pot Cooking: No pressure cooker? No problem! You can cook the dal in a regular pot. Just bring the water to a boil, then reduce the heat and simmer for about 30-40 minutes, or until the dal is tender. You might need to add a little more water if it gets too dry.
• Regional Variations: My friend’s Gujarati family adds a tiny bit of sugar to their dal for a subtle sweetness. In Maharashtra, they sometimes add a pinch of garam masala after the tempering. Feel free to explore!

Serving Suggestions

Mung Dal is incredibly versatile. It’s fantastic served with:

• Steaming hot rice – a classic pairing!
• Roti or naan bread for scooping up every last drop.
• A side of vegetable sabzi (dry vegetable dish).
• A dollop of yogurt for a cooling contrast.

Storage Instructions

Leftover Mung 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 have more time to develop! You can also freeze it for longer storage.

FAQs

• Is Mung Dal easy to digest? Yes! Mung dal is known for being one of the easiest lentils to digest, making it a great choice for those with sensitive stomachs.
• What is the best way to temper dal? The key is to use good quality oil and to cook the spices gently until fragrant. Don’t burn them!
• Can I make this dal ahead of time? Absolutely! You can cook the dal and prepare the tempering separately, then combine them just before serving.
• What can I serve with Mung Dal? Rice, roti, naan, and a vegetable side dish are all excellent choices.
• What are the health benefits of Mung Dal? Mung dal is a great source of protein, fiber, iron, and folate. It’s also low in fat and cholesterol.