Moong Dal Vegetable Curry Recipe – South Indian Style Dal Fry

Last Updated on 2 months by Neha Deshmukh

Moong Dal Vegetable Curry Recipe – South Indian Style Dal Fry

Introduction

There’s just something so comforting about a warm bowl of dal, isn’t there? Especially when it’s packed with fresh veggies and seasoned with that classic South Indian tempering. This Moong Dal Vegetable Curry is a staple in my family – I first made it when I was trying to recreate my grandmother’s cooking, and it’s been a hit ever since! It’s quick, easy, and incredibly flavorful. Perfect for a weeknight dinner or a festive meal.

Why You’ll Love This Recipe

This isn’t just any dal. It’s a vibrant, flavorful curry that’s both healthy and satisfying. It’s a fantastic way to sneak in some extra vegetables, and the tempering gives it a beautiful aroma. Plus, it’s naturally gluten-free and can easily be made vegan! It’s a versatile dish that pairs beautifully with rice, roti, or even idli and dosa.

Ingredients

Here’s what you’ll need to make this delicious Moong Dal Vegetable Curry:

• 1 cup Moong Dal
• 3 Brinjals (Eggplant)
• 1 Potato
• 1 Carrot
• 1 Onion
• 4 Green Chillies
• ?? teaspoon Turmeric Powder (about 1/2 tsp)
• 2 teaspoons Coconut Oil
• Salt to taste
• 2 tablespoons Coriander Leaves, chopped
• 2 teaspoons Oil (vegetable, sunflower, or coconut)
• ?? teaspoon Mustard Seeds (about 1 tsp)
• 2 teaspoons Urad Dal (split black lentils)
• 1 teaspoon Cumin Seeds
• 1 sprig Curry Leaves

Ingredient Notes

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

Moong Dal: Types and Soaking Tips

I prefer using split moong dal (yellow moong dal) for this recipe as it cooks faster. You can also use whole moong dal, but it will require a longer cooking time. Soaking the dal for about 30 minutes before cooking helps it cook more evenly and become creamier.

Brinjal Varieties for Curry

Any variety of brinjal will work, but I find the long, slender varieties hold their shape better during cooking.

The Significance of Curry Leaves in South Indian Cooking

Don’t skip the curry leaves! They add a unique, aromatic flavor that’s essential to South Indian cuisine. They’re often used in tempering and are believed to have digestive properties.

Oil Selection: Traditional vs. Modern Options

Traditionally, coconut oil is used in South Indian cooking for its distinct flavor and health benefits. However, you can use any neutral-flavored oil like vegetable or sunflower oil if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the moong dal thoroughly. Then, pressure cook it with 1.5 cups of water for 3 whistles on medium flame. Set aside.
2. While the dal is cooking, finely chop the onion, brinjal, potato, carrot, and green chilies. Having everything prepped makes the cooking process so much smoother!
3. Heat 2 teaspoons of oil in a kadai (a deep frying pan) over medium heat. Add the mustard seeds. Once they splutter, add the urad dal, cumin seeds, and curry leaves. Let them sizzle for a few seconds.
4. Now, add the chopped onions and green chilies. Sauté until the onions turn translucent – about 3-4 minutes.
5. Add the chopped vegetables and a pinch of salt. Cook for another 2 minutes on medium heat, stirring occasionally.
6. Pour in the cooked dal and 2 cups of water. Add the turmeric powder (if using) and salt to taste. Bring the mixture to a boil.
7. Reduce the heat and simmer for 4 minutes, or until the curry reaches your desired consistency. I like mine a little thicker than a typical sambar.
8. Finally, garnish with fresh coriander leaves and a drizzle of coconut oil. Serve hot!

Expert Tips

A few little things to keep in mind for the perfect dal:

Achieving the Perfect Consistency

The consistency of the dal is really a matter of personal preference. If you like it thinner, add more water. If you prefer it thicker, simmer for a longer time.

Tempering Techniques for Maximum Flavor

The tempering is where all the magic happens! Make sure the oil is hot enough before adding the spices, and be careful not to burn them.

How to Adjust Spice Levels

Adjust the number of green chilies to control the spice level. You can also add a pinch of red chili powder for extra heat.

Preventing the Dal from Sticking to the Kadai

Stir the dal frequently, especially during the simmering stage, to prevent it from sticking to the bottom of the kadai.

Variations

Let’s get creative!

Vegan Moong Dal Curry

This recipe is already naturally vegan! Just ensure you’re using vegetable oil instead of ghee.

Gluten-Free Adaptation

This recipe is naturally gluten-free.

Spice Level Adjustments: Mild, Medium, Hot

• Mild: Use 1-2 green chilies, remove the seeds.
• Medium: Use 3-4 green chilies.
• Hot: Use 5-6 green chilies, or add 1/2 teaspoon of red chili powder.

Festival Adaptations (e.g., Pongal Special)

During Pongal, my family loves to add a little bit of freshly grated ginger to this curry for an extra festive touch.

Serving Suggestions

This Moong Dal Vegetable Curry is incredibly versatile. It’s delicious with:

• Steaming hot rice
• Soft rotis or parathas
• Idli or dosa for breakfast
• Pongal (especially during Pongal festival!)

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.

FAQs

Got questions? I’ve got answers!

What is the best way to serve this Moong Dal Vegetable Curry?

It’s fantastic with rice and a side of papadums! But honestly, it’s good with just about anything.

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

You can! Masoor dal (red lentils) or toor dal (split pigeon peas) would also work well, but the cooking time may vary.

How can I make this curry ahead of time?

You can cook the dal and chop the vegetables ahead of time. Store them separately in the refrigerator and then assemble the curry when you’re ready to eat.

What vegetables can I substitute in this curry?

Feel free to experiment! You can add beans, peas, cauliflower, or any other vegetable you like.

Is it possible to make this curry in an Instant Pot?

Absolutely! You can pressure cook the dal and then sauté the vegetables directly in the Instant Pot using the sauté function.