Easy Moong Dal Recipe – Creamy Indian Lentil Curry with Mint & Onion

Last Updated on 2 months by Neha Deshmukh

Easy Moong Dal Recipe – Creamy Indian Lentil Curry with Mint & Onion

Hey everyone! If you’re looking for a comforting, flavorful Indian curry that’s surprisingly easy to make, you’ve come to the right place. This Moong Dal recipe is a family favorite – it’s creamy, subtly spiced, and has the most amazing aromatic tempering with fresh mint and crispy onions. I first made this when I was craving something warm and nourishing, and it’s been a regular on my table ever since!

Why You’ll Love This Recipe

This isn’t your average dal. It’s quick enough for a weeknight meal, but special enough to impress guests. The fresh mint and onion tempering really elevates the flavors, adding a beautiful fragrance and a delightful crunch. Plus, moong dal is super easy to digest, making it a great option for everyone.

Ingredients

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

• 1 small cup (about 175g) moong dal/split yellow dal
• 1.5 tsps (about 7.5ml) ginger-green chilli paste
• 1 onion, finely chopped
• Pinch of turmeric powder
• 0.25 tsp (about 1.25ml) cumin powder (optional)
• 0.5 tsp (about 2.5ml) red chilli powder (optional)
• Pinch of garam masala (optional)
• 1 tomato, pureed (about 120ml)
• 1.5 tbsps (about 22.5ml) fresh cream/malai
• 1 tbsp (about 15ml) ghee or oil
• Few fresh mint leaves
• 1 onion, finely sliced

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Moong Dal: I prefer the split yellow moong dal (pesal) for this recipe as it cooks faster and gets beautifully creamy.
• Ginger-Green Chilli Paste: Freshly made is always best! It adds so much vibrancy. You can adjust the amount of green chilli to control the spice level.
• The Role of Ghee: Ghee adds a wonderful richness and traditional flavor. But if you prefer, oil works just fine – I often use sunflower oil.
• Fresh Mint & Onion Tempering: Don’t skip this! It’s the star of the show. The mint gets wonderfully crisp, and the fried onions add a lovely sweetness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the moong dal in a pan for about 3 minutes. This helps to enhance its flavor. Give it a good rinse afterwards.
2. Now, pop the rinsed dal into a pressure cooker with 2 cups (about 480ml) of water, the ginger-green chilli paste, and the chopped onion. Add a pinch of turmeric powder too.
3. Pressure cook until the dal is soft and easily mashed – usually around 3-4 whistles. Let the pressure release naturally.
4. Once cooled, lightly mash the cooked dal. You don’t want it completely smooth, a little texture is nice!
5. Add the tomato puree, cumin powder (if using), red chilli powder (if using), garam masala (if using), and salt. Simmer for about 5 minutes, letting the flavors meld together.
6. Stir in the fresh cream and cook for another 3 minutes. This is where it gets really creamy!
7. Now for the magic: the tempering! Heat the ghee (or oil) in a small pan. Fry the mint leaves until they’re crisp and fragrant. Then, sauté the finely sliced onion until golden brown.
8. Pour this beautiful tempering over the dal and give it a good stir.

And that’s it! Your creamy, aromatic Moong Dal is ready to enjoy.

Expert Tips

Here are a few things I’ve learned over the years to make this dal even better:

• Achieving the Perfect Dal Consistency: Add a little hot water if the dal is too thick. If it’s too thin, simmer for a few more minutes uncovered.
• Balancing Spice Levels: Start with less chilli powder and add more to taste. Remember, you can always add spice, but it’s hard to take it away!
• The Importance of Blooming Spices: Gently frying the spices in the ghee (or oil) before adding them to the dal helps to release their flavors.
• Using a Pressure Cooker vs. Pot Cooking: If you don’t have a pressure cooker, you can cook the dal in a pot on the stovetop. It will take longer – about 45-60 minutes – and you’ll need to add more water.

Variations

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

• Vegan Moong Dal: Simply skip the fresh cream and use a plant-based alternative, or just leave it out altogether. It’s still delicious! My friend, Priya, makes a fantastic vegan version with coconut milk.
• Gluten-Free Moong Dal: This recipe is naturally gluten-free!
• Spice Level Adjustments: For a milder dal, omit the red chilli powder. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: During festivals, I sometimes add a little bit of asafoetida (hing) to the tempering for an extra layer of flavor.

Serving Suggestions

This Moong Dal is fantastic with:

• Steaming hot basmati rice
• Warm rotis or naan bread
• A side of raita (yogurt dip)
• A simple vegetable side dish like aloo gobi (potato and cauliflower curry)

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. You might need to add a splash of water to loosen it up.

FAQs

Let’s answer some common questions:

What is the best way to soak moong dal before cooking?

Soaking isn’t essential for moong dal, especially the split variety. However, soaking for 30 minutes can help reduce cooking time and make it easier to digest.

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

You can! Masoor dal (red lentils) or toor dal (split pigeon peas) would also work, but the cooking time and texture will be slightly different.

How can I make the dal thicker or thinner?

Add a little hot water to thin it out, or simmer uncovered for a few more minutes to thicken it.

What can I serve with this moong dal for a complete meal?

Rice, roti, naan, raita, and a vegetable side dish are all great options!

How do I store leftover moong dal and reheat it safely?

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.

Enjoy! I hope this Moong Dal recipe becomes a favorite in your home too. Let me know how it turns out in the comments below!