Moong Dal Recipe – Authentic Indian Yellow Lentil Curry with Amchur

Last Updated on 2 months by Neha Deshmukh

Moong Dal Recipe – Authentic Indian Yellow Lentil Curry with Amchur

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting, flavorful Moong Dal. This isn’t just any lentil curry; it’s a taste of home, a hug in a bowl, and surprisingly easy to make. I first learned this recipe from my nani (grandmother), and it’s been a family favorite ever since. It’s perfect for a quick weeknight dinner or a cozy weekend meal. Let’s get cooking!

Why You’ll Love This Recipe

This Moong Dal recipe is special for a few reasons. It’s incredibly nourishing, packed with protein, and super easy to digest – thanks to the moong dal itself! The touch of amchur (dried mango powder) adds a lovely tangy twist that really elevates the flavors. Plus, the simple tempering (or tadka) gives it that authentic Indian aroma and taste that’s just irresistible.

Ingredients

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

• ?? cup moong dal (split yellow lentils)
• 1?? to 2 cups water
• 1 tbsp oil
• ?? tsp cumin seeds
• 1 tsp chopped ginger
• 1 green chili
• 5-6 curry leaves
• ?? cup chopped onion
• ?? cup chopped tomato
• ?? tsp salt
• ?? tsp turmeric
• ?? tsp Kashmiri red chili powder
• ?? tsp garam masala
• 1 tsp kasuri methi (dried fenugreek leaves)
• ?? tsp amchur (optional)
• 1 tbsp ghee
• 2-3 garlic cloves
• 2 dried red chilies
• ?? tsp mustard seeds
• ?? tsp cumin seeds
• ?? tsp hing (asafoetida)
• ?? tsp red chili powder

Ingredient Notes

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

• Moong Dal: I prefer the split yellow moong dal (yellow lentils) for this recipe, as it cooks quickly and has a mild flavor.
• Kashmiri Red Chili Powder: This isn’t about heat; it’s about color! It gives the dal a beautiful vibrant red hue without making it spicy. If you can’t find it, regular chili powder works, but use less.
• Garam Masala: Every household has its own garam masala blend. Feel free to use your favorite!
• Amchur: This adds a lovely tanginess. If you don’t have it, a squeeze of lemon juice at the end works beautifully too.
• Hing (Asafoetida): Don’t skip this! It adds a unique savory depth. A little goes a long way.

Moong Dal: Types & Benefits

Moong dal isn’t just delicious, it’s incredibly good for you! There are several types:

• Yellow Moong Dal (Split): The most common, cooks quickly, easy to digest.
• Whole Moong Dal (Green): Takes longer to cook, slightly more nutritious.
• Moong Beans: The whole bean, often used in salads or sprouted.

Moong dal is a fantastic source of protein, fiber, and essential nutrients. It’s also considered a sattvic food in Ayurveda, meaning it’s calming and nourishing.

Spices: The Significance of Kashmiri Red Chili & Garam Masala

Indian cooking is all about the spices! Kashmiri red chili powder isn’t about the heat, it’s about the beautiful color it imparts. Garam masala is a warming blend, typically including cinnamon, cardamom, cloves, and peppercorns. It adds a complex, aromatic flavor to the dal.

Regional Variations in Dal Tadka

Dal tadka (tempered lentils) varies across India. Some regions add a touch of jaggery for sweetness, while others use different types of chilies for varying levels of spice. In some South Indian versions, coconut milk is added for richness. Feel free to experiment and make it your own!

Oil vs. Ghee: Flavor & Health Considerations

Traditionally, ghee (clarified butter) is used for tempering. It adds a rich, nutty flavor that’s hard to beat. However, oil can be used for a lighter option. Ghee is considered beneficial in Ayurveda, but moderation is key!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the moong dal thoroughly under cold water. Then, soak it in water while you prep the other ingredients – this helps it cook faster and become more digestible.
2. Heat the oil in a pressure cooker or Instant Pot. Add the cumin seeds, chopped ginger, green chili, and curry leaves. Let them sizzle for about a minute until fragrant.
3. Add the chopped onions and fry until they turn translucent, about 2-3 minutes. Stir in the chopped tomatoes and salt, and cook until the tomatoes soften.
4. Now, add the turmeric, Kashmiri red chili powder, and garam masala. Sauté for another minute, stirring constantly to prevent burning.
5. Drain the soaked moong dal and add it to the pressure cooker along with the water. Pressure cook for 4-5 whistles on the stovetop, or about 10 minutes in an Instant Pot.
6. Once the pressure has released, gently mash the cooked dal with a spoon. If it’s too thick, add a little hot water to adjust the consistency. Stir in the kasuri methi and amchur (if using).
7. Time for the tadka! Heat the ghee in a small pan. Add the garlic cloves and dried red chilies, and fry until the garlic turns golden brown. Add the mustard seeds, cumin seeds, hing, and curry leaves. Fry until the mustard seeds start to pop.
8. Carefully pour the hot tempering over the dal. Garnish with fresh cilantro and a squeeze of lemon juice. Serve hot with rice or roti!

Expert Tips

Here are a few tips to make your Moong Dal perfect every time:

• Achieving the Perfect Dal Consistency: Start with less water and add more as needed. You want a creamy, slightly thick consistency.
• Blooming Spices for Maximum Flavor: Sautéing the spices in oil or ghee releases their essential oils, intensifying their flavor.
• Using a Pressure Cooker vs. Instant Pot: Both work great! Adjust cooking times accordingly.

Variations

• Vegan Moong Dal: Simply substitute the ghee with oil for a delicious vegan version.
• Gluten-Free Moong Dal: This recipe is naturally gluten-free!
• Spice Level Adjustment: Reduce or omit the green chili and red chili powder for a milder flavor. Add more for extra heat.
• Festival Adaptations: During Diwali or Makar Sankranti, I sometimes add a little bit of jaggery (unrefined cane sugar) for a touch of sweetness.

Serving Suggestions

Moong Dal is incredibly versatile! It’s fantastic with:

• Steaming hot rice
• Warm roti or naan
• A side of raita (yogurt dip)
• A simple salad

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!

FAQs

What is the best way to soak moong dal for easy digestion?

Soaking helps break down the phytic acid, making it easier to digest. Soak for at least 30 minutes, or up to a few hours.

Can I make this Moong Dal recipe ahead of time?

Yes! You can make the dal a day or two in advance. Just store it in the fridge and reheat when ready to serve. The flavors will meld even more!

What can I substitute for Amchur (dried mango powder)?

A squeeze of lemon juice or a teaspoon of tamarind paste are great substitutes.

How do I adjust the salt level in this recipe?

Start with the recommended amount and taste as you go. You can always add more, but you can’t take it away!

What is Hing (Asafoetida) and why is it used in Indian cooking?

Hing is a resin with a pungent aroma. It adds a savory, umami flavor to dishes and is believed to aid digestion. Don’t be put off by the smell – it mellows out during cooking!