Moong Dal Recipe – Authentic Indian Lentil Curry with Lemon & Spices

Last Updated on 2 months by Neha Deshmukh

Moong Dal Recipe – Authentic Indian Lentil Curry with Lemon & Spices

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 Moong Dal recipe is a family favorite – simple, flavorful, and incredibly satisfying. I first made this when I was just starting to learn to cook, and it quickly became a go-to because it’s so easy to get right. It’s a staple in many Indian households, and for good reason! Let’s get cooking.

Why You’ll Love This Recipe

This Moong Dal isn’t just delicious; it’s also quick to make, perfect for a weeknight meal. The combination of moong and toor dal creates a lovely texture – creamy yet with a bit of bite. Plus, the bright tang of lemon juice at the end just elevates everything. It’s a complete protein source, naturally gluten-free, and incredibly versatile. What’s not to love?

Ingredients

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

• ¼ cup Split Moong Dal (approx. 60g)
• ¼ cup Toor Dal (approx. 60g)
• ½ cup onions, finely chopped (approx. 80g)
• ½ cup tomatoes, finely chopped (approx. 120g)
• 1 inch Ginger, grated
• 2-3 cloves Garlic, minced
• 1 Green chilli, finely chopped (adjust to your spice preference)
• 1 tbsp Fresh lemon juice
• As required Salt
• A pinch Turmeric powder (approx. ¼ tsp)
• 1 tsp Coriander powder
• ¾ tsp Cumin powder
• ½ tsp Chilli powder (adjust to your spice preference)
• ½ tsp Garam masala powder
• 1 tbsp Oil
• ¾ tsp Mustard seeds
• ½ tsp Cumin seeds
• ½ tsp Urad dal
• 1 Red chilli, broken into pieces
• A pinch Asafoetida (hing)

Ingredient Notes

Let’s talk ingredients! The combination of moong and toor dal is classic. Moong dal cooks quickly and becomes beautifully creamy, while toor dal adds a bit of texture and heartiness.

Spice levels are really personal. Some regions in India prefer a milder dal, while others like a good kick! Feel free to adjust the chilli powder to your liking.

And don’t skip the fresh lemon juice! It really brightens up the flavors and adds a lovely zing. Trust me on this one. Using fresh ingredients makes all the difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the moong and toor dal a good rinse. Then, soak them in warm water for about 15 minutes. This helps them cook faster and become softer.
2. Drain the dals and add them to a pressure cooker with a pinch of turmeric powder and about 2 cups of water. Pressure cook for 3 whistles. Once the pressure releases naturally, mash the dal lightly with a spoon or potato masher. Set aside.
3. Now, heat the oil in a pan over medium heat. Add the mustard seeds. Once they start to splutter, add the cumin seeds, urad dal, red chilli, and asafoetida. Sauté for a few seconds until everything is golden brown and fragrant.
4. Add the chopped onions and a pinch of salt. Cook until they turn golden brown – this takes about 5-7 minutes.
5. Stir in the grated ginger, minced garlic, and chopped green chilli. Sauté for another minute until fragrant.
6. Add the chopped tomatoes, coriander powder, cumin powder, chilli powder, and salt. Cook until the tomatoes soften and the oil starts to separate from the mixture – about 5-7 minutes.
7. Pour in the cooked dal and about 1.5 cups of water. Bring to a simmer, and let it cook for about 5-10 minutes, or until you reach your desired consistency. If it’s too thick, add a little more water.
8. Finally, remove from heat and stir in the fresh lemon juice. Garnish with fresh coriander leaves. Serve hot!

Expert Tips

• Don’t overcook the dal! You want it to be soft, but still hold its shape a little.
• Blooming the spices in hot oil is key to unlocking their flavor.
• Adjust the amount of water to achieve your preferred consistency. Some like it thicker, some like it more soupy.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: For a milder dal, reduce or omit the chilli powder. For a spicier kick, add a pinch of cayenne pepper or use a hotter variety of green chilli.
• Festival Adaptations: My grandmother always made this during Makar Sankranti and Lohri – it’s considered an auspicious dish! She’d add a little bit of jaggery for a touch of sweetness.
• Gluten-Free: This recipe is naturally gluten-free.

Serving Suggestions

This Moong Dal is fantastic served with a side of fluffy basmati rice. A dollop of ghee on top is always a good idea! It also pairs well with roti or naan. A simple side of raita (yogurt dip) can help cool things down if you’ve added a lot of chilli.

Storage Instructions

Leftover Moong Dal can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just portion it out into freezer-safe containers. Reheat gently on the stovetop or in the microwave.

FAQs

• Is Moong Dal easy to digest? Yes! Moong dal is considered one of the easiest lentils to digest, making it a great choice for people of all ages.
• What is the best rice to serve with Moong Dal? Basmati rice is the classic choice, but any long-grain rice will work well.
• Can I make Moong Dal ahead of time? Absolutely! You can make the dal a day or two in advance and reheat it when you’re ready to serve. The flavors actually develop even more over time.
• What is the difference between Moong Dal and other lentils? Moong dal is known for its quick cooking time and mild flavor. Other lentils, like masoor dal or chana dal, have different textures and flavors.
• Can I use a pot instead of a pressure cooker? Yes, you can! Just increase the cooking time to about 45-60 minutes, or until the dal is tender. You may need to add more water during cooking.