Carrot Beans Moong Dal Recipe – Easy Indian Vegetable Stir-Fry

Last Updated on 4 months by Neha Deshmukh

Carrot Beans Moong Dal Recipe – Easy Indian Vegetable Stir-Fry

Hey everyone! If you’re looking for a simple, healthy, and incredibly flavorful Indian side dish, you’ve come to the right place. This Carrot Beans Moong Dal is a staple in my house – it’s quick enough for a weeknight meal, but tasty enough to impress guests. I first made this when I was trying to sneak more veggies into my kids’ diets, and it’s been a hit ever since! Let’s get cooking.

Why You’ll Love This Recipe

This stir-fry is a wonderful blend of textures and tastes. The slight sweetness of carrots and beans pairs beautifully with the earthy moong dal and the aromatic South Indian spices. It’s a complete package – nutritious, satisfying, and so easy to make. Plus, it’s naturally gluten-free and can easily be made vegan!

Ingredients

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

• 2 medium carrots
• 15 beans
• 1 medium onion
• 2 tablespoons moong dal
• ½ teaspoon sambar powder
• 2 tablespoons grated coconut
• ⅓ cup water (approximately 80ml)
• Salt to taste
• 1.5 teaspoons oil (approximately 7.5ml)
• 1 teaspoon mustard seeds
• ½ teaspoon urad dal
• A few curry leaves

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything turns out just right:

Moong Dal: Types and Benefits

We’re using split yellow moong dal here, which cooks quickly and has a lovely, mild flavor. It’s a fantastic source of protein and is easily digestible. You can find it at most Indian grocery stores, or even in the international aisle of larger supermarkets.

Sambar Powder: Regional Variations & Homemade Options

Sambar powder is the heart of this dish! There are tons of regional variations, from tangy to spicy. Feel free to use your favorite brand. If you’re feeling ambitious, you can even make your own – there are tons of recipes online!

Carrots & Beans: Choosing the Freshest Produce

Look for firm, bright orange carrots and crisp, vibrant green beans. Avoid carrots that are limp or have blemishes. For the beans, make sure they snap easily when bent.

Coconut: Fresh vs. Dried – Which to Use?

Freshly grated coconut is always best, if you can get it. But unsweetened desiccated coconut works perfectly well in a pinch. I often use the frozen grated coconut you can find in Indian stores – it’s super convenient!

Mustard Seeds & Urad Dal: The South Indian Flavour Base

These little guys pack a big punch of flavour! Make sure your mustard seeds are fresh – they should pop when heated. Urad dal (split black lentils) adds a lovely nutty flavour and helps create a beautiful tempering.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and peel the carrots. Chop them into small, bite-sized cubes. Trim the ends of the beans and chop them finely too.
2. Now, let’s work on the moong dal. Dry roast it in a pan over medium heat until it turns golden brown. This brings out its nutty flavour. Add the water and cook until the dal is soft, but not mushy – we don’t want it to disintegrate! Set it aside.
3. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Let them splutter and pop – that’s how you know they’re ready! Then, add the urad dal and curry leaves. Let them sizzle for a few seconds until fragrant.
4. Add the chopped onion and sauté until it turns lightly browned and translucent.
5. Now, add the chopped carrots and beans, along with the sambar powder and salt. Sauté everything for about 3 minutes, allowing the spices to coat the vegetables.
6. Sprinkle in the remaining water, cover the pan, and cook on medium-low heat until the vegetables soften, but still retain a slight crunch. We want them to be tender-crisp!
7. Mix in the cooked moong dal. Stir well to combine everything and cook for another minute or two, until any excess moisture evaporates.
8. Finally, sprinkle in the grated coconut and sauté briefly for about 30 seconds. Remove from heat – it’s ready to serve!

Expert Tips

• Don’t overcook the vegetables! A little bit of crunch is key.
• Adjust the amount of sambar powder to your liking.
• Roasting the moong dal really enhances its flavour, so don’t skip that step.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

Vegan Adaptation

This recipe is already naturally vegan! Just ensure your sambar powder doesn’t contain any animal-derived ingredients.

Gluten-Free Confirmation

Yep, this recipe is 100% gluten-free!

Spice Level Adjustment (Mild to Spicy)

Want more heat? Add a pinch of red chilli powder along with the sambar powder. For a milder flavour, use less sambar powder.

Festival Adaptation (Onam/Pongal Side Dish)

This dish is a wonderful addition to a traditional Onam or Pongal sadya (feast). It’s a light and flavorful side that complements the richer dishes perfectly. My grandmother always made a big batch for these occasions!

Serving Suggestions

This Carrot Beans Moong Dal is fantastic as a side dish with rice and rasam, or with roti and a simple dal. It’s also delicious on its own as a light lunch or snack.

Storage Instructions

Leftovers 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

Let’s answer some common questions:

• Can I use frozen beans and carrots in this recipe? Yes, you can! Just make sure to thaw them completely and pat them dry before adding them to the pan.
• What is the best way to store leftover Carrot Beans Moong Dal? Store in an airtight container in the fridge.
• Can I make this recipe ahead of time? You can prep the vegetables and roast the moong dal ahead of time. Store them separately and then assemble the dish when you’re ready to cook.
• What can I substitute for sambar powder? In a pinch, you can use a mix of coriander powder, cumin powder, and a pinch of turmeric. It won’t be exactly the same, but it will still be tasty.
• Is this dish suitable for kids? How can I adjust the spice level? Absolutely! Reduce or omit the sambar powder to make it milder.
• Can I add other vegetables to this stir-fry? Definitely! Peas, potatoes, or even cauliflower would be great additions.
• What type of oil is best for this recipe? I prefer using groundnut oil or sunflower oil, but any neutral-flavored oil will work.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!