Easy Moong Dal Recipe – Traditional Indian Lentil Soup with Jaggery

Last Updated on 4 months by Neha Deshmukh

Easy Moong Dal Recipe – Traditional Indian Lentil Soup with Jaggery

Introduction

There’s just something so comforting about a warm bowl of dal, isn’t there? It’s the kind of food that feels like a hug from the inside. This easy moong dal recipe is one I’ve been making for years – it was actually one of the first Indian dishes I truly mastered! It’s simple, flavorful, and perfect for a weeknight meal. Plus, the little touch of jaggery adds a sweetness that just elevates everything. Let’s get cooking!

Why You’ll Love This Recipe

This moong dal isn’t just delicious; it’s also incredibly versatile. It’s quick to make (ready in about 30 minutes!), naturally gluten-free, and packed with protein. The subtle sweetness from the jaggery makes it a family favorite, even with picky eaters. It’s a complete meal on its own, but equally lovely served alongside rice or phulkas.

Ingredients

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

• ½ cup Split Moong Dal (approx. 100g)
• 2 green chilies (or ½-1 tsp red chili powder)
• 1 large tomato
• ¼ tsp Turmeric Powder
• 1 tsp Jaggery
• Salt to taste
• ½ tsp Mustard Seeds
• ½ tsp Cumin Seeds
• ¼ tsp Asafoetida (Hing)
• 1 ½ tbsp Ghee or Oil
• Fresh Coriander, for garnish

Ingredient Notes

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

Split Moong Dal: Benefits and Varieties

Moong dal is a powerhouse of nutrients! It’s easily digestible, rich in protein, and a good source of fiber. You can find both yellow and green moong dal. Yellow is more common and cooks a bit faster, which is what we’re using here.

Turmeric Powder: The Golden Spice

Don’t skip the turmeric! It adds a beautiful color and a subtle earthy flavor, plus it’s known for its amazing health benefits.

Jaggery: A Traditional Sweetener & Its Role

Jaggery is unrefined cane sugar, and it adds a lovely caramel-like sweetness to the dal. If you can’t find jaggery, you can substitute with brown sugar or even a touch of honey, but jaggery really does give it that authentic Indian flavor.

Ghee vs. Oil: Choosing the Right Fat

Ghee adds a wonderful richness and aroma, but oil works just fine if you prefer! I often use ghee for special occasions or when I want a really luxurious flavor.

Mustard Seeds, Cumin & Asafoetida: The Tempering Trio

These three spices are the foundation of the tempering (or tadka), which is what gives Indian dishes their signature flavor. Asafoetida (hing) has a pungent smell, but it mellows out when cooked and adds a savory depth.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the moong dal a good wash under cold water. Then, add it to a pressure cooker with 1 cup of water (about 240ml) and the turmeric powder. Pressure cook for 2 whistles until the dal is soft and mushy.
2. Once the pressure has released, open the cooker and add 1.5 cups of water (about 360ml) and salt to the cooked dal. Bring it to a boil, then reduce the heat and let it simmer for a few minutes.
3. Now for the magic – the tempering! Heat the ghee or oil in a small pan over medium heat. Once hot, add the mustard seeds and let them splutter (they’ll start to pop!).
4. Add the cumin seeds and asafoetida to the pan. Stir quickly for a few seconds until fragrant.
5. Stir in the green chili paste (or red chili powder) and chopped tomatoes. Cook for about 4 minutes, or until the tomatoes soften and break down.
6. Pour the tempering into the simmering dal. Add the jaggery and stir well. Let it cook for another 4-5 minutes on medium heat, allowing the flavors to meld together.
7. Finally, garnish with fresh coriander and serve hot!

Expert Tips

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

Achieving the Perfect Dal Consistency

Some like their dal thick, others like it more soupy. Adjust the amount of water to your preference! If it’s too thick, add a little more hot water.

Understanding the Tempering Process

The tempering is key. Don’t rush it! Letting the spices bloom in the hot oil releases their full flavor.

Adjusting Spice Levels

Feel free to adjust the amount of green chilies or red chili powder to your liking. Start with less and add more if you prefer a spicier dal.

Soaking the Dal (Optional)

Soaking the dal for 30 minutes before cooking can help it cook faster and become even creamier. It’s not essential, but it’s a nice trick to have up your sleeve.

Variations

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

Vegan Moong Dal

Simply substitute the ghee with a plant-based oil like coconut oil or sunflower oil.

Gluten-Free Moong Dal

This recipe is naturally gluten-free! Just double-check that your asafoetida (hing) is also gluten-free, as some brands may contain wheat flour.

Spice Level Adjustments (Mild, Medium, Hot)

• Mild: Use just 1 green chili or ¼ tsp red chili powder.
• Medium: Use 2 green chilies or ½ tsp red chili powder.
• Hot: Use 3-4 green chilies or 1 tsp red chili powder.

Regional Variations (e.g., Gujarati, Maharashtrian)

My friend’s Gujarati mother adds a pinch of sugar and a squeeze of lemon juice at the end for a brighter flavor. Some Maharashtrian versions include a touch of grated coconut.

Festival Adaptations (e.g., Makar Sankranti)

During Makar Sankranti, some families add a little bit of sesame seeds to the tempering for extra warmth and flavor.

Serving Suggestions

This moong dal is delicious on its own, but here are a few ideas for serving:

• With a side of fluffy basmati rice.
• With warm phulkas (Indian flatbread).
• Alongside a vegetable side dish like aloo gobi (potato and cauliflower).
• With a dollop of yogurt for extra creaminess.

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. It actually tastes even better the next day as the flavors have had time to develop!

FAQs

Got questions? I’ve got answers!

What is the best way to serve Moong Dal?

Honestly, any way you like! It’s fantastic with rice, roti, or even just a simple side salad.

Can I make Moong Dal ahead of time?

Absolutely! It’s a great make-ahead meal. Just store it in the fridge and reheat when you’re ready to eat.

What can I substitute for Jaggery?

Brown sugar or honey will work in a pinch, but jaggery really does add a unique flavor.

How do I adjust the spice level in this recipe?

Start with less chili and add more to taste. You can always add more spice, but you can’t take it away!

What is Asafoetida (Hing) and why is it used?

Asafoetida (hing) is a resin with a pungent smell. It adds a savory, umami flavor to Indian dishes and is believed to aid digestion. Don’t be put off by the smell – it mellows out when cooked!