- Rinse moong dal thoroughly and pressure cook with potatoes for 3-4 whistles.
- Mash cooked dal and potatoes separately. Set aside.
- Grind coconut, garlic, green chilies, fried gram dal (chana dal), and fennel seeds into a coarse paste.
- Heat oil and temper with cinnamon, cloves, bay leaf, stone flower (pathar ka phool), and curry leaves.
- Sauté onions until translucent, add tomatoes, and cook until softened.
- Add water, bring to a boil, then stir in coconut paste and simmer for 5-7 minutes.
- Mix in mashed potatoes and dal. Adjust consistency with water if needed.
- Simmer for 5 minutes, garnish with coriander leaves, and serve hot.
- Calories:350 kcal25%
- Energy:1464 kJ22%
- Protein:15 g28%
- Carbohydrates:55 mg40%
- Sugar:5 mg8%
- Salt:450 g25%
- Fat:12 g20%
Last Updated on 2 months by Neha Deshmukh
Moong Dal Potato Recipe – Authentic Indian Comfort Food
Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – a comforting and flavorful Moong Dal Potato curry. It’s the kind of dish my grandmother used to make, filling the house with the most incredible aroma. This recipe is simple, wholesome, and perfect for a cozy weeknight dinner. You’ll absolutely love it!
Why You’ll Love This Recipe
This Moong Dal Potato recipe is more than just a meal; it’s a hug in a bowl. It’s incredibly easy to make, even if you’re new to Indian cooking. The combination of soft, creamy lentils and potatoes with a fragrant spice blend is just divine. Plus, it’s naturally vegetarian and can easily be adapted to be vegan and gluten-free. It’s a truly satisfying and nourishing dish!
Ingredients
Here’s what you’ll need to create this deliciousness:
- ¼ cup moong dal (yellow split lentils) – about 75g
- 2 small potatoes, about 200g total
- 2 medium onions, about 200g
- 2 tablespoons tomatoes, about 30g
- 1 tablespoon coriander leaves, chopped, for garnish
- ½ cup grated coconut, about 50g
- 3 tablespoons fried gram dal (chana dal), about 30g
- 2 garlic pearls
- 2 small green chilies
- ½ teaspoon fennel seeds, about 2.5g
- 1 tablespoon oil
- 1 inch cinnamon piece
- 2 cloves
- 1 small bay leaf
- ½ teaspoon stone flower (Pathar Phool), about 2.5g
Ingredient Notes
Let’s talk about a few key ingredients to make sure you get the best results:
Moong Dal: Type and Quality
I prefer using split moong dal (yellow moong dal) for this recipe. It cooks quickly and becomes beautifully creamy. Make sure your dal is fresh – older dal can take longer to cook and may not have the same flavor.
Potatoes: Best Varieties for Boiling
Any good all-purpose potato will work, but I find that Yukon Gold or Red Potatoes hold their shape well during boiling and add a lovely texture to the curry. Avoid waxy potatoes, as they can become mushy.
Coconut: Fresh vs. Dried
Freshly grated coconut is amazing if you can get it! But unsweetened desiccated coconut works perfectly well too. If using desiccated coconut, you can lightly toast it in a dry pan for a minute or two to enhance its flavor.
Fried Gram Dal (Chana Dal): Importance and Substitutes
Fried gram dal (chana dal) adds a lovely nutty flavor and helps thicken the curry. If you can’t find it, you can substitute with roasted besan (gram flour), but the flavor won’t be quite the same.
Fennel Seeds: Regional Variations & Flavor Profile
Fennel seeds add a subtle sweetness and anise-like flavor. In some regions of India, they use a slightly larger quantity, so feel free to adjust to your preference. Lightly toasting them before grinding enhances their aroma.
Stone Flower (Pathar Phool): Unique Spice & Benefits
Stone flower (Pathar Phool) is a unique spice that adds an earthy, slightly floral aroma. It’s often used in Maharashtrian and Gujarati cuisine. It can be found in Indian grocery stores or online. If you absolutely can’t find it, you can omit it, but it does add a special touch.
Step-By-Step Instructions
Alright, let’s get cooking!
- First, rinse the moong dal thoroughly under cold water. Then, add it to a pressure cooker with the potatoes and enough water to cover them. Pressure cook for 3-4 whistles, or until the dal and potatoes are soft.
- Once cooled, gently mash the cooked dal and potatoes separately. Don’t overmash – a little texture is nice! Set both aside.
- Now, let’s make the spice paste. In a grinder, combine the grated coconut, garlic, green chilies, fried gram dal, and fennel seeds. Grind into a coarse paste, adding a little water if needed.
- Heat the oil in a large pot or pan. Add the cinnamon, cloves, bay leaf, stone flower, and curry leaves. Let them sizzle for a few seconds until fragrant.
- Add the chopped onions and sauté until they turn translucent and light golden brown. Then, add the chopped tomatoes and cook until they soften.
- Pour in about 1 cup of water and bring to a boil. Stir in the coconut paste and simmer for 5-7 minutes, allowing the flavors to meld.
- Add the mashed potatoes and dal to the pot. Mix well to combine. Adjust the consistency with a little more water if needed – I like mine slightly on the thicker side.
- Simmer for another 5 minutes, stirring occasionally. Finally, garnish with fresh coriander leaves and serve hot!
Expert Tips
- Don’t skip rinsing the dal! It helps remove any dust and makes it easier to digest.
- Taste as you go and adjust the spices to your liking.
- For a richer flavor, you can add a tablespoon of ghee (clarified butter) at the end.
Variations
- Vegan Adaptation: This recipe is already pretty close to vegan! Just ensure you’re using oil instead of ghee.
- Gluten-Free Adaptation: This recipe is naturally gluten-free.
- Spice Level Adjustment: For a milder flavor, reduce the number of green chilies. For a spicier kick, add an extra chili or a pinch of red chili powder. My friend, Priya, loves to add a dash of cayenne pepper!
- Festival Adaptations: During festivals like Ganesh Chaturthi, some families add a touch of jaggery (gur) for a slightly sweet and savory flavor.
Serving Suggestions
This Moong Dal Potato curry is fantastic served with warm roti, paratha, or steamed rice. A side of raita (yogurt dip) and a simple salad completes the meal perfectly.
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. It actually tastes even better the next day as the flavors have had time to develop!
FAQs
What is the best way to soak moong dal for easier digestion?
While not strictly necessary for this recipe, soaking the moong dal for 30 minutes to an hour can help make it easier to digest.
Can I use a different type of dal instead of moong dal?
You can, but the flavor and texture will be different. Masoor dal (red lentils) is a good substitute, but it cooks much faster.
How can I adjust the consistency of the dish?
Simply add more water if you want a thinner consistency, or simmer for a few more minutes to thicken it up.
What is stone flower (Pathar Phool) and where can I find it?
Stone flower is a unique spice with an earthy aroma. You can find it in Indian grocery stores or online.
Can this dish be made ahead of time?
Yes! You can make it a day ahead and reheat it. The flavors will actually deepen overnight.
Is it possible to make this recipe in an Instant Pot?
Absolutely! Use the pressure cook function for about 8-10 minutes, followed by a natural pressure release.