Last Updated on 4 months by Neha Deshmukh

Moong Dal Recipe – Authentic South Indian Dal with Coconut & Curry Leaves

Introduction

Oh, Moong Dal. This humble lentil dish holds such a special place in my heart! It’s the kind of comfort food my amma (mom) would make on a rainy day, and honestly, it just feels like a warm hug in a bowl. This South Indian version, with its creamy coconut and fragrant curry leaves, is a little different from your everyday dal – and trust me, it’s so worth the extra step. I first made this on my own when I moved away from home, and it instantly transported me back to the kitchen with my mom. I’m excited to share this family favorite with you!

Why You’ll Love This Recipe

This Moong Dal isn’t just delicious; it’s also surprisingly easy to make. It’s a fantastic weeknight meal that comes together in under 30 minutes. Plus, it’s packed with protein and flavor, making it a satisfying and nourishing dish. If you’re looking to explore South Indian cuisine, this is a perfect place to start. It’s a beautiful balance of flavors – creamy, spicy, and aromatic – that will leave you wanting more.

Ingredients

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

• 1/3 cup moong dal (approximately 75g)
• 1 cup water (240ml)
• 1/8 tsp turmeric powder (about 0.5g)
• 1/3 cup fresh grated coconut (approximately 35g)
• 1 green chili, finely chopped
• 1 pearl onion (shallot)
• 1/2 tsp cumin seeds (about 2g)
• 1 tbsp coconut oil (15ml)
• 1/3 tsp mustard seeds (about 1.5g)
• 1-2 dried red chilies
• 9-10 curry leaves
• 2-3 pearl onions (shallots), thinly sliced
• Salt to taste

Ingredient Notes

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

Moong Dal: The Heart of the Recipe

Moong dal, or split yellow lentils, is the star of the show. It’s known for being easily digestible, making it a great choice for a light yet filling meal. You can find it at most Indian grocery stores, and increasingly in well-stocked supermarkets.

Coconut: Fresh vs. Dried – What to Use

Freshly grated coconut is amazing in this recipe, and I highly recommend it if you can get your hands on it. But, if you’re short on time (or access!), unsweetened desiccated coconut works well too. Just add a tablespoon or two extra water when grinding the paste to compensate for the lack of moisture.

Pearl Onions: A South Indian Staple

Pearl onions, also known as shallots, add a lovely mild onion flavor. They’re smaller and sweeter than regular onions, and really shine in South Indian cooking. If you can’t find them, you can substitute with a small piece of regular onion, finely chopped.

Spices: The Role of Turmeric & Mustard Seeds

Turmeric adds a beautiful color and subtle earthy flavor, plus it’s packed with health benefits! Mustard seeds are essential for the tempering – they pop in the hot oil, releasing a nutty aroma. Don’t skip them!

Coconut Oil: Traditional Flavor & Aroma

Coconut oil is the traditional fat used in South Indian cooking, and it really enhances the flavor of the dal. It has a distinct aroma that complements the coconut and spices perfectly. If you don’t have coconut oil, you can use vegetable oil, but the flavor won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the moong dal a good rinse under cold water. This helps remove any impurities.
2. Place the rinsed dal in a pressure cooker with 1 cup of water and the turmeric powder. Pressure cook for 5-6 whistles, or until the dal is soft and easily mashed.
3. While the dal is cooking, let’s make the coconut paste. In a blender or food processor, combine the grated coconut, green chili, pearl onion, and cumin seeds. Add a little water (about 2-3 tablespoons) and grind to a smooth paste.
4. Once the dal is cooked, gently mash it with a spoon or potato masher. It doesn’t need to be completely smooth, a little texture is nice!
5. Pour the coconut paste into the cooked dal. Add about ½ cup of water (or more, depending on your desired consistency) and salt to taste. Simmer for 7-8 minutes, stirring occasionally, to allow the flavors to meld.
6. Now for the tempering! Heat the coconut oil in a small pan over medium heat. Once hot, add the mustard seeds. Let them pop and splutter.
7. Add the dried red chilies and curry leaves. Sauté for a few seconds until the curry leaves are crisp and fragrant.
8. Finally, add the sliced pearl onions and sauté until golden brown.
9. Carefully pour the tempering over the dal. Give it a good mix, and it’s ready to serve!

Expert Tips

Want to take your Moong Dal to the next level? Here are a few of my go-to tips:

Achieving the Perfect Dal Consistency

Some like their dal thick, others prefer it more soupy. Adjust the amount of water you add in step 5 to achieve your desired consistency.

Blooming the Spices for Maximum Flavor

Don’t rush the tempering! Allowing the mustard seeds to pop and the curry leaves to crisp up releases their full flavor potential.

Using the Right Pressure Cooker Settings

Cooking times may vary depending on your pressure cooker. If the dal isn’t soft enough after 5-6 whistles, add a little more water and cook for another whistle.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Moong Dal: This recipe is naturally vegan!
• Gluten-Free Moong Dal: This recipe is naturally gluten-free!
• Spice Level Adjustment: My friend, Priya, loves a fiery dal, so she adds an extra green chili or a pinch of red chili powder. For a milder flavor, remove the seeds from the green chili.
• Festival Adaptations: During Onam and Pongal, I sometimes add a pinch of asafoetida (hing) to the tempering for an extra layer of flavor.

Serving Suggestions

Moong Dal is best served hot with steamed rice. A side of papadums (crispy lentil wafers) and a simple vegetable stir-fry completes the meal perfectly. My family also loves it with a dollop of ghee (clarified butter) on top!

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 as the flavors have had time to develop!

FAQs

Got questions? I’ve got answers!

What is the best way to serve Moong Dal?

With a big bowl of fluffy steamed rice! It’s a classic combination for a reason.

Can I make Moong Dal ahead of time?

Absolutely! You can make the dal a day or two in advance and store it in the fridge. Just reheat before serving.

What can I substitute for fresh coconut?

Unsweetened desiccated coconut works well, just add a little extra water when grinding the paste.

How do I adjust the spice level in this recipe?

Remove the seeds from the green chili for a milder flavor, or add an extra chili for more heat.

Is Moong Dal good for digestion?

Yes! Moong dal is known for being easily digestible, making it a great choice for a light and healthy meal.