Creamy Moong Dal Recipe – Authentic Indian Lentil Curry with Kasuri Methi

Last Updated on 4 months by Neha Deshmukh

Creamy Moong Dal Recipe – Authentic Indian Lentil Curry with Kasuri Methi

Introduction

There’s just something so comforting about a warm bowl of dal, isn’t there? This creamy moong dal recipe is one I’ve been making for years – it’s a family favorite, and honestly, it’s become my go-to when I need a hug in a bowl. It’s simple, flavorful, and comes together surprisingly quickly, especially when made in the pressure cooker. I first made this when I was craving something light yet satisfying, and it’s been a staple ever since! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t just any moong dal recipe. It’s quick, easy, and packed with flavor. The addition of sambar powder gives it a lovely South Indian touch, while the kasoori methi (dried fenugreek leaves) adds a unique aroma and depth. Plus, it’s naturally gluten-free and can easily be made vegan! It’s perfect for a weeknight dinner or a special occasion.

Ingredients

Here’s what you’ll need to make this delicious creamy moong dal:

• 1 cup Yellow Moong Dal (Pasi Paruppu) – about 200g
• 3 tsp Oil – about 15ml
• 1 tsp Cumin Seeds
• 1 Onion, chopped
• 1 Tomato, chopped
• 1.25 tsp Sambar Powder – about 6g
• 0.5 tsp Turmeric Powder – about 2.5g
• 2 cups Water – about 480ml
• Salt, as needed
• 3 tbsp Milk – about 45ml
• 2 pinches Kasoori Methi (dried fenugreek leaves)
• Fresh Coriander, for garnish

Ingredient Notes

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

Yellow Moong Dal (Pasi Paruppu) – Types & Soaking

You’ll find both split yellow moong dal (the one we’re using) and whole moong dal. Split moong dal cooks much faster, making it ideal for everyday cooking. Soaking the dal for about 30 minutes isn’t essential, but it does help it cook more evenly and become even creamier. I usually give it a quick rinse and a soak while I prep the other ingredients.

Sambar Powder – Regional Variations & Homemade Options

Sambar powder is a key flavor component here. You can find it at most Indian grocery stores. There are regional variations – some are spicier, some are more tangy. Feel free to experiment! If you’re feeling ambitious, you can even make your own sambar powder from scratch.

Kasoori Methi – The Secret to Authentic Flavor

Don’t skip the kasoori methi! It adds such a wonderful, unique flavor. Crush it between your palms before adding it to release its aroma. If you absolutely can’t find it, you can try substituting with a pinch of dried fenugreek seeds, but it won’t be quite the same.

Oil – Choosing the Right Oil for Indian Cooking

I prefer using a neutral-flavored oil like sunflower or vegetable oil for this recipe. You can also use ghee for a richer flavor, but that will change the recipe to not be vegan.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pressure cooker over medium heat. Once hot, add the cumin seeds and let them splutter – this releases their lovely aroma.
2. Add the chopped onions and tomatoes. Sauté for about 2 minutes, until they soften slightly.
3. Stir in the sambar powder and turmeric powder. Cook for another minute, stirring constantly, to toast the spices.
4. Pour in the water and bring it to a boil.
5. Add the washed moong dal and salt. Give everything a good stir, then close the pressure cooker lid.
6. Pressure cook for 6-7 whistles. Let the pressure release naturally.
7. Once the pressure has released, open the lid and stir in the milk. Simmer for 2 minutes to enhance the creaminess.
8. Finally, finish with a generous pinch of crushed kasoori methi and garnish with fresh coriander.

Expert Tips

• Don’t overcook the dal! You want it to be soft but still hold its shape.
• Adjust the amount of sambar powder to your spice preference.
• For a smoother dal, you can use an immersion blender to lightly blend it after cooking.

Variations

• Vegan Moong Dal: Simply substitute the milk with coconut milk or any plant-based milk.
• Gluten-Free Moong Dal: This recipe is naturally gluten-free! Just double-check your sambar powder to ensure it doesn’t contain any gluten-based ingredients.
• Spice Level Adjustment: Add a pinch of red chili powder or a finely chopped green chili for a spicier kick.
• Festival Adaptations (e.g., Makar Sankranti, Pongal): During Makar Sankranti or Pongal, you can add a little bit of grated ginger and black pepper to the dal for a warming, festive touch. My grandmother always did this!

Serving Suggestions

This creamy moong dal is incredibly versatile. It’s fantastic served hot with steamed rice, warm roti, or even naan. A side of raita (yogurt dip) and a simple vegetable stir-fry completes the meal perfectly.

Storage Instructions

Leftover moong dal can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just portion it out into freezer-safe containers. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best way to serve Moong Dal?

Honestly, any way you like! It’s delicious with rice, roti, or even just a dollop of yogurt.

Can I make Moong Dal ahead of time?

Absolutely! It actually tastes even better the next day as the flavors meld together.

What can I substitute for Kasuri Methi?

While nothing quite matches the flavor, you can try a pinch of dried fenugreek seeds, but use sparingly.

Is Moong Dal good for digestion?

Yes! Moong dal is considered very easy to digest and is often recommended for people with sensitive stomachs.

How do I adjust the consistency of the dal?

If the dal is too thick, add a little more hot water. If it’s too thin, simmer it for a few more minutes to allow it to thicken.