Moong Dal Recipe – Authentic Indian Yellow Lentil Curry with Sesame Oil

Last Updated on 2 months by Neha Deshmukh

Moong Dal Recipe – Authentic Indian Yellow Lentil Curry with Sesame Oil

Introduction

There’s just something so comforting about a warm bowl of dal, isn’t there? This Moong Dal recipe is one I’ve been making for years – it’s a family favorite, and honestly, it’s the dish I crave when I’m feeling a little under the weather. It’s simple, flavorful, and comes together surprisingly quickly, especially if you have a pressure cooker! This isn’t just a recipe; it’s a little piece of home, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Moong Dal is more than just a quick weeknight meal. It’s packed with protein, incredibly flavorful thanks to the South Indian tempering, and wonderfully versatile. It’s easy enough for beginner cooks, but the depth of flavor will impress even the most seasoned foodie. Plus, it’s naturally gluten-free and can easily be made vegan!

Ingredients

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

• ¼ cup moong dal (yellow split lentils) – about 170g
• 2 teaspoons sesame oil – about 10ml
• ¼ teaspoon mustard seeds – about 1g
• ¼ teaspoon fennel seeds – about 1g
• ¼ teaspoon cumin seeds – about 1g
• ½ cup finely chopped onion – about 75g
• 2 medium tomatoes, chopped – about 300g
• 1 sprig curry leaves
• 2 teaspoons freshly ground black pepper – about 5g
• ¼ teaspoon turmeric powder – about 1g
• ¼ teaspoon coriander powder – about 1g
• 3 cups water – about 720ml
• Salt to taste

Ingredient Notes

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

• Moong Dal: The Heart of the Curry – Moong dal cooks quickly and has a lovely, slightly sweet flavor. Make sure you’re using split moong dal (yellow lentils) for the best texture.
• Sesame Oil: A Traditional Flavor Base – Don’t skip the sesame oil! It adds a unique, nutty aroma that’s characteristic of South Indian cuisine. If you can’t find it, a neutral oil like sunflower or vegetable oil will work in a pinch, but the flavor won’t be quite the same.
• Mustard, Cumin & Fennel Seeds: The South Indian Tempering Trio – These seeds are the foundation of the flavor. They must be tempered (heated in oil) to release their aroma. Don’t be scared if they pop – that’s a good thing!
• Curry Leaves: Freshness and Aroma – Fresh curry leaves are best, if you can find them. They add a bright, citrusy note. You can often find them at Indian grocery stores.
• Black Pepper: A Unique Spice Addition – Black pepper might seem unusual in dal, but it adds a lovely warmth and subtle spice. Freshly ground is always best!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the moong dal thoroughly under cold water. Then, add it to your pressure cooker with 1.5 cups of water. Pressure cook for 4 whistles, then let the pressure release naturally.
2. While the dal is cooking, heat the sesame oil in a pan over medium heat. Add the mustard seeds, cumin seeds, and fennel seeds. Wait for them to splutter – this usually takes about 30 seconds.
3. Add the finely chopped onions and sauté for about 2 minutes, until they become translucent.
4. Now, toss in the chopped tomatoes, salt, and curry leaves. Cook for about 5 minutes, until the tomatoes soften and break down.
5. Stir in the freshly ground black pepper, turmeric powder, and coriander powder. Sauté for another minute, letting the spices bloom.
6. Pour in 1.5 cups of water and bring the mixture to a simmer. Let it simmer on low heat for about 10 minutes, allowing the flavors to meld.
7. Once the pressure has released from the dal, gently mix it into the simmering spiced mixture. Combine well and cook for just one more minute.

Expert Tips

• Don’t overcook the dal! You want it to be soft but still hold its shape.
• If the tempering splutters too vigorously, lower the heat slightly.
• Taste and adjust the salt as needed.

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your oil is plant-based.
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Spice Level Adjustment (Mild to Spicy): Adjust the amount of black pepper to your liking. You can also add a pinch of red chili powder for extra heat. My friend, Priya, loves to add a finely chopped green chili for a real kick!
• Festival Adaptations (Pongal, Makar Sankranti): During Pongal and Makar Sankranti, a touch of grated ginger and a sprinkle of cashew nuts can elevate this dal to a festive treat.

Serving Suggestions

Serve this Moong Dal hot with steamed rice – it’s a classic pairing! It’s also fantastic with idli, dosa, or even roti. A dollop of ghee on top is always a welcome addition, if you’re feeling indulgent.

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.

FAQs

What is the best way to serve Moong Dal?

Steamed rice is the traditional accompaniment, but it’s delicious with idli, dosa, or roti too!

Can I use a different type of dal for this recipe?

While moong dal is ideal, you can experiment with toor dal (split pigeon peas) or masoor dal (red lentils), but the cooking time and flavor will vary.

How can I adjust the consistency of the Moong Dal?

If it’s too thick, add a little more hot water. If it’s too thin, simmer it for a few more minutes uncovered.

What is the significance of sesame oil in this recipe?

Sesame oil adds a unique, nutty flavor that’s characteristic of South Indian cuisine. It really elevates the dish!

Can I make this Moong Dal ahead of time?

Absolutely! It actually tastes even better the next day as the flavors meld together. Just reheat gently before serving.