Easy Moong Dal Recipe – Indian Lentil Curry with Garam Masala

Last Updated on 2 months by Neha Deshmukh

Easy Moong Dal Recipe – Indian Lentil Curry with Garam Masala

Hey everyone! If you’re looking for a comforting, flavorful, and surprisingly easy Indian dish, you’ve come to the right place. This Moong Dal recipe is a staple in my kitchen – it’s quick enough for a weeknight meal, but tastes like it’s been simmering all day. I first made this when I was just starting to learn to cook, and it quickly became a go-to. Let’s get cooking!

Why You’ll Love This Recipe

This Moong Dal isn’t just delicious; it’s incredibly versatile. It’s a fantastic source of protein, cooks quickly (especially compared to other dals!), and pairs beautifully with both rice and roti. Plus, the warm spices are just… cozy. Seriously, a bowl of this on a chilly evening is pure bliss.

Ingredients

Here’s what you’ll need to make this flavorful dal:

• ½ cup moong dal (split husked mung lentils) – about 100g
• 1 medium onion, finely chopped
• 1 medium tomato, chopped
• 1 inch ginger, finely chopped
• ⅓ tsp turmeric powder
• ¼ tsp red chili powder
• 1.5 cups water – about 360ml
• 2-3 tbsp oil, ghee, or butter
• 1 tsp cumin seeds
• 4-5 cloves garlic, crushed
• 1-2 green chilies, slit
• ¼ – ½ tsp garam masala
• ¼ tsp red chili powder
• 1 pinch asafoetida (hing)
• Salt to taste

Ingredient Notes

A few quick notes to make sure your dal turns out perfectly:

• Moong Dal: I prefer the split husked version (yellow moong dal) for its quick cooking time. But you can use whole moong as well, just adjust the cooking time.
• Tomatoes: Ripe, juicy tomatoes are best! If you’re using less flavorful tomatoes, a squeeze of lemon juice at the end can brighten things up.
• Ghee vs. Oil: Ghee adds a beautiful richness, but oil works just fine if you’re looking for a lighter option. I sometimes even use butter for a slightly different flavor profile.
• Green Chilies: Adjust the number of green chilies based on your spice preference. Removing the seeds will also reduce the heat.

Moong Dal: Benefits and Varieties

Moong dal isn’t just tasty, it’s incredibly good for you! It’s easily digestible, packed with protein, and a good source of fiber. There are a few different types:

• Yellow Moong Dal (Split Husked): This is what we’re using today – it cooks the fastest.
• Whole Moong Dal: Takes longer to cook, but has a slightly nuttier flavor.
• Green Moong Dal: Often used in salads and sprouts.

Regional Variations in Dal Tadka

Dal Tadka, which is what we’re making here, has so many regional variations! Some people add dried red chilies to the tempering, others use mustard seeds alongside the cumin. In some parts of India, a dollop of cream is added at the end for extra richness. Feel free to experiment and make it your own!

The Importance of Garam Masala

Garam masala is a blend of warming spices that adds incredible depth of flavor to Indian dishes. Every family has their own secret recipe, but it generally includes cinnamon, cardamom, cloves, cumin, coriander, and black pepper. A good quality garam masala is key to a delicious dal.

Using Ghee vs. Oil: Flavor Differences

Ghee, clarified butter, has a nutty, caramelized flavor that really elevates the dal. It’s traditionally used in Indian cooking for a reason! Oil provides a neutral base, which is perfectly fine, but ghee adds a special something.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the ½ cup (100g) of moong dal a really good rinse under cold water. This helps remove any impurities.
2. In a pressure cooker, combine the rinsed dal with 1 chopped medium onion, 1 chopped medium tomato, 1 inch of finely chopped ginger, ⅓ tsp turmeric powder, ¼ tsp red chili powder, and 1.5 cups (360ml) of water.
3. Pressure cook for 5-6 whistles until the lentils are beautifully soft. Then, let the pressure release naturally – don’t rush it!
4. Once the pressure is released, check the consistency. If it’s too thick, add a little more water and simmer for a couple of minutes. Season with salt to taste.
5. Now for the tadka (tempering)! Heat 2-3 tbsp of oil, ghee, or butter in a separate pan. Add 1 tsp of cumin seeds and let them crackle – this is important for releasing their flavor.
6. Add 4-5 crushed garlic cloves and 1-2 slit green chilies. Sauté briefly, just until fragrant (about 30 seconds). Be careful not to burn the garlic!
7. Turn off the heat and quickly add ¼ – ½ tsp of garam masala, ¼ tsp of red chili powder, and a pinch of asafoetida (hing). Give it a quick mix.
8. Pour this fragrant tempering mixture into the cooked dal. Stir well to combine.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Moong Dal:

• Achieving the Perfect Dal Consistency: I like my dal slightly on the thinner side, but you can adjust it to your preference. Add more water for a thinner consistency, or simmer for longer to thicken it up.
• Blooming Spices for Maximum Flavor: The process of heating the spices in oil (the tadka) is crucial. It “blooms” the spices, releasing their aroma and flavor.
• Preventing Dal from Sticking to the Bottom of the Pot: Stir frequently, especially during the simmering stage. A heavy-bottomed pot also helps prevent sticking.

Variations

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

• Vegan Moong Dal: Simply use oil instead of ghee.
• Gluten-Free Moong Dal: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder dal, reduce or omit the red chili powder and green chilies. For a spicier dal, add more! My friend, Priya, loves to add a pinch of cayenne pepper.
• Festival Adaptations: During Diwali, I sometimes add a handful of chopped spinach to the dal for extra nutrients and color. During Makar Sankranti, a spoonful of sesame seeds in the tempering is a lovely addition.

Serving Suggestions

Serve this Moong Dal hot with a side of fluffy basmati rice or warm roti. A dollop of yogurt and a sprinkle of fresh coriander leaves make a beautiful garnish. A squeeze of lemon juice adds a lovely brightness.

Storage Instructions

Leftover Moong 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 meld together! You can also freeze it for longer storage.

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, as it cooks quickly. However, soaking for 30 minutes can help reduce cooking time and make it even easier to digest.

Can I use a different type of lentil in this recipe?

You can! Red lentils (masoor dal) would be a good substitute, but they cook even faster, so reduce the cooking time accordingly.

How do I adjust the spice level of this dal?

Reduce or omit the red chili powder and green chilies for a milder dal. Add more for a spicier kick!

What is asafoetida (hing) and where can I find it?

Asafoetida, or hing, has a pungent aroma but adds a savory, umami flavor to Indian dishes. You can find it at Indian grocery stores or online. A little goes a long way!

Can this dal be made ahead of time?

Absolutely! It’s a great make-ahead dish. Just reheat gently on the stovetop before serving.

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