Easy Moong Dal Recipe – Indian Yellow Lentil Puree with Lemon

Last Updated on 2 months by Neha Deshmukh

Easy Moong Dal Recipe – Indian Yellow Lentil Puree with Lemon

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for years – a super comforting and flavorful Moong Dal. It’s one of the first dals I learned to make, and honestly, it’s a lifesaver on busy weeknights. This isn’t just any dal; it’s a smooth, vibrant yellow lentil puree with a lovely zing of lemon. Let’s get cooking!

Why You’ll Love This Recipe

This Moong Dal is seriously easy to make, even if you’re new to Indian cooking. It’s incredibly nourishing, packed with protein, and just feels good to eat. Plus, it comes together pretty quickly, making it perfect for a comforting weeknight meal. I love how versatile it is too – you can adjust the spice level to your liking and serve it in so many different ways.

Ingredients

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

• ¼ cup yellow moong dal (approx. 60g)
• 3 medium onion, chopped
• 3 medium tomato, chopped
• 3-4 garlic cloves, chopped
• ¼ tsp red chili powder (approx. 1g)
• 1 tsp oil (approx. 5ml)
• Salt to taste
• 1 tsp cooked rice (optional, approx. 3g)
• 2 tsp lemon juice (approx. 10ml)

Ingredient Notes

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

Moong Dal Varieties

You’ll find both split yellow moong dal (the one we’re using) and whole moong dal. Split moong dal cooks much faster and creates that lovely creamy texture. If you happen to have whole moong dal, you’ll need to soak it for longer – about 30 minutes to an hour – and the cooking time will increase.

Regional Variations in Spicing

Every family makes dal a little differently! Some people add a pinch of turmeric for color and extra health benefits. Others like to include a dash of cumin or coriander powder. Feel free to experiment and make it your own.

The Importance of Fresh Tomatoes & Garlic

Honestly, fresh tomatoes and garlic make all the difference. They add a depth of flavor that just can’t be replicated with store-bought pastes. Don’t skimp on these!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, give your moong dal a quick rinse and soak it in water for about 10 minutes. This helps it cook faster and become even creamier.
2. While the dal is soaking, roughly chop your onions, tomatoes, and garlic. Don’t worry about being too precise – everything will blend together anyway!
3. Heat the oil in a pressure cooker over medium heat. Add the chopped onions and sauté for about 2 minutes, until they start to soften.
4. Now, toss in the tomatoes and garlic. Sauté for another 2 minutes, letting them release their lovely aromas.
5. Sprinkle in the red chili powder and salt. Give everything a good mix.
6. Drain the soaked dal and add it to the pressure cooker. Pour in 4 cups (approx. 950ml) of water.
7. Close the lid of the pressure cooker and cook for 3 whistles. Once it’s done, let the pressure release naturally – don’t force it open!
8. Carefully transfer the cooked mixture to a blender and blend until it’s a smooth, silky puree.
9. Pour the puree back into the pot and bring it to a gentle boil. If it’s too thick, add a little more water to reach your desired consistency.
10. Finally, turn off the heat and stir in the lemon juice. That bright, fresh flavor really elevates the whole dish!

Expert Tips

A few little things I’ve learned over the years:

• Don’t overcook the dal! You want it to be soft, but not mushy.
• If you don’t have a pressure cooker, you can cook the dal in a regular pot. It will take longer – about 45 minutes to an hour – and you’ll need to stir it occasionally to prevent it from sticking.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!

Variations

Let’s get creative!

Vegan Adaptation

This recipe is naturally vegan! Just double-check that your oil is plant-based.

Gluten-Free Confirmation

Good news! This Moong Dal is naturally gluten-free.

Spice Level Adjustment (Mild to Spicy)

If you’re sensitive to spice, start with just a pinch of red chili powder. You can always add more later. For a spicier kick, add a chopped green chili along with the garlic and tomatoes.

Festival Adaptations (Navratri, Fasting Options)

During Navratri or other fasting periods, you can skip the onion and garlic. The dal will still be incredibly flavorful!

Serving Suggestions

So, what do you serve with this delicious dal?

Accompaniments (Rice, Roti, Papad)

It’s amazing with a side of fluffy basmati rice, warm roti (Indian flatbread), or crispy papadums. Honestly, it’s good with just about anything!

Garnish Ideas (Cilantro, A Tadka)

A sprinkle of fresh cilantro adds a lovely freshness. Or, for an extra layer of flavor, make a simple tadka (tempering) with a little ghee, cumin seeds, and red chili flakes and pour it over the dal just before serving. My grandmother always did this, and it’s amazing.

Storage Instructions

Leftovers? Yes, please! You can store this Moong Dal in an airtight container in the refrigerator for up to 3 days. It also freezes beautifully – just portion it out into freezer-safe containers.

FAQs

Got questions? I’ve got answers!

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

You can, but the cooking time and texture will vary. Red lentils (masoor dal) are a good substitute, but they cook even faster.

How can I adjust the thickness of the dal?

Simply add more water if it’s too thick, or simmer it for a few minutes longer if it’s too thin.

What is the best way to serve this dal for babies or toddlers?

Make sure it’s cooled to a safe temperature and blend it extra smooth. You can also add a little bit of cooked rice or vegetables for added texture and nutrition.

Can this dal be made ahead of time?

Absolutely! It actually tastes even better the next day.

Is it possible to make this in an Instant Pot?

Yes! Use the pressure cook/manual setting for 8-10 minutes, followed by a natural pressure release.