Last Updated on 2 months by Neha Deshmukh

Moong Dal & Bok Choy Recipe – Authentic South Indian Comfort Food

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavorful Moong Dal with Bok Choy. It’s a dish my grandmother used to make, and it always felt like a warm hug in a bowl. It’s surprisingly easy to make, packed with nutrients, and perfect for a weeknight dinner. Let’s get cooking!

Why You’ll Love This Recipe

This Moong Dal & Bok Choy isn’t just delicious; it’s a complete package. It’s quick to prepare, ready in under 30 minutes, and requires minimal effort. The combination of the creamy moong dal and the slightly bitter, crunchy bok choy is simply divine. Plus, it’s a fantastic way to sneak in some extra greens!

Ingredients

Here’s what you’ll need to create this South Indian delight:

• 2 bok choy (Chinese cabbage)
• 0.5 cup roasted moong dal (about 100g)
• 0.25 cup grated coconut (about 30g)
• 2 shallots
• 0.25 tsp turmeric powder (about 1g)
• 0.5 tsp jeera (cumin seeds) (about 2.5g)
• 4 green chillies
• Salt to taste
• 2 tsp coconut oil (about 10ml)
• 0.25 tsp mustard seeds (about 1g)
• 3-4 shallots (sliced)
• Few curry leaves

Ingredient Notes

Let’s talk about a few key ingredients to ensure you get the best flavor:

Roasted Moong Dal: Type and Preparation

Using roasted moong dal is key here. It adds a lovely nutty flavor and cooks much faster than raw dal. If you can’t find pre-roasted, you can dry roast the dal in a pan until lightly golden and fragrant.

Bok Choy: Selecting Freshness & Varieties

Look for bok choy with crisp, vibrant green leaves and firm, white stalks. Baby bok choy is also a great option – it’s more tender and cooks even quicker.

Grated Coconut: Fresh vs. Dried

Freshly grated coconut is always best for that authentic South Indian flavor! But if you’re short on time, unsweetened desiccated coconut works well too. Just add a tablespoon or two of warm water to it to soften it up.

Jeera (Cumin Seeds): Regional Variations & Aroma

Cumin seeds are a staple in Indian cooking. Toasting them lightly before grinding enhances their aroma beautifully. In some South Indian households, they even use black cumin seeds for a more intense flavor!

Coconut Oil: Cold-Pressed vs. Refined

I always prefer using cold-pressed coconut oil for its health benefits and richer flavor. Refined coconut oil works too, but it has a milder taste.

Step-By-Step Instructions

Alright, let’s get down to business!

First, let’s make the base. Grind the grated coconut, cumin seeds, shallots, and salt into a smooth paste using water as needed. Don’t be afraid to add a little extra water to get a nice, flowing consistency.

Now, in a pressure cooker, combine the roasted moong dal, chopped bok choy, green chilies, and that lovely coconut mixture we just made. Add 1 cup (240ml) of water, close the lid, and cook for 2-3 whistles.

While the dal is cooking, let’s prepare the tempering. Heat the coconut oil in a pan over medium heat. Add the mustard seeds and let them splutter – that’s when you know they’re ready! Add the sliced shallots and curry leaves, and sauté until the shallots turn golden brown and fragrant.

Once the pressure has released from the cooker, carefully open it and give the dal a good stir. Pour the tempering over the cooked dal mixture. Stir well and adjust the salt if needed.

Expert Tips

• Don’t overcook the bok choy! It should still have a slight crunch.
• Adjust the number of green chilies to your spice preference.
• For a smoother dal, you can blend a portion of it before adding the tempering.

Variations

This recipe is super versatile! Here are a few ways to customize it:

Spice Level: Adjusting the Heat

My family loves a good kick, so we usually add 5-6 green chilies. But if you prefer a milder flavor, stick to 2-3 or remove the seeds from the chilies.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your coconut oil is plant-based.

Gluten-Free Confirmation

Absolutely gluten-free! This dish is perfect for those with gluten sensitivities.

Festival Adaptation: Incorporating into a South Indian Sadhya

This dal is a wonderful addition to a traditional South Indian Sadhya (festive meal). It complements the other dishes beautifully.

Serving Suggestions

Serve this Moong Dal & Bok Choy hot with a side of fluffy rice, crispy papad, or warm chapati. A dollop of ghee on top adds an extra layer of richness. It’s also fantastic with a side of yogurt or raita.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s address some common questions:

Can I use a different type of dal instead of moong dal?
While moong dal is traditional, you can experiment with toor dal or masoor dal. Keep in mind that cooking times may vary.

What is the best way to prepare the grated coconut?
Freshly grating is best, but if using desiccated coconut, soak it in warm water for 10-15 minutes to soften it.

Can this dish be made without a pressure cooker?
Yes! 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.

How can I adjust the consistency of the dal?
If the dal is too thick, add a little more water. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.

What are some good accompaniments to enhance the flavor?
Pickle, papad, and a simple vegetable stir-fry are all great choices.

Can I add other vegetables to this recipe?
Absolutely! Spinach, carrots, or even beans would be delicious additions.