Potato Moong Dal Recipe – Authentic South Indian Gravy

Last Updated on 2 months by Neha Deshmukh

Potato Moong Dal Recipe – Authentic South Indian Gravy

Introduction

Oh, this Potato Moong Dal… it’s pure comfort food! Growing up, this was a staple in our home, especially on weekends. My grandmother used to make a huge pot, and the aroma would fill the entire house. It’s a wonderfully flavorful gravy, perfect with idli, dosa, or even a simple roti. I’m so excited to share this authentic South Indian recipe with you – it’s easier than you think!

Why You’ll Love This Recipe

This Potato Moong Dal isn’t just delicious; it’s also incredibly versatile. It’s a fantastic way to use up leftover potatoes, and it’s packed with protein from the moong dal. Plus, the subtle sweetness from the coconut and the gentle spice blend make it a real crowd-pleaser. It’s a hug in a bowl, honestly!

Ingredients

Here’s what you’ll need to create this magic:

• ½ cup Moong Dal
• 2 Potatoes
• 2 Onions
• 4 Green Chillies
• Salt to taste
• 1 Lemon (juice)
• 1 teaspoon Coconut Oil
• 1 tablespoon Coriander Leaves
• 1 cup Grated Coconut
• 2 Green Chillies (for grinding)
• ½ – 1 teaspoon Fennel Seeds (optional)
• 2 Garlic flakes
• 1 tablespoon Oil
• 1 piece Cinnamon
• 1 Bay Leaf
• ½ – 1 teaspoon Mustard Seeds
• 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 use whole moong dal too, but it will require a longer cooking time. Soaking the dal for about 30 minutes helps it cook more evenly, but it’s not strictly necessary.

Potatoes: Choosing the Right Variety

Any all-purpose potato will work, but I find that Yukon Gold potatoes give the best creamy texture. Red potatoes are also a good choice. Avoid waxy potatoes, as they don’t mash as well.

Coconut: Fresh vs. Dried – What to Use

Freshly grated coconut is always best, if you can get it! It adds a beautiful aroma and flavor. However, desiccated coconut works perfectly well in a pinch. If using desiccated coconut, rehydrate it in a little warm water for about 10 minutes before grinding. Roughly 1 cup of fresh coconut equates to about ¾ cup of desiccated.

Fennel Seeds: A South Indian Flavor Secret

Fennel seeds ( saunf) add a lovely subtle sweetness and aroma. They’re not essential, but they really elevate the flavor. If you don’t have them, don’t worry – the dish will still be delicious!

Regional Variations in Spice Levels

South Indian cuisine is known for its spice! Feel free to adjust the number of green chillies to your liking. Some families also add a pinch of red chilli powder for extra heat.

Step-By-Step Instructions

Alright, let’s get cooking!

First, pressure cook the moong dal and potatoes together until they are soft and easily mashed. Usually, 3-4 whistles on medium heat does the trick. Once cooled, peel and roughly mash the potatoes. Mash the dal separately – you want a slightly smoother consistency for the dal.

Next, slice the onions and green chillies. Now, for the magic paste! Grind the coconut, fennel seeds (if using), garlic, and green chillies with a little water into a smooth paste. A good blender or food processor is your friend here.

Heat the oil in a pan over medium heat. Add the cinnamon, bay leaf, mustard seeds, cumin seeds, and curry leaves. Let them splutter and release their fragrance – this is the tadka (tempering) and it’s crucial for the flavor!

Add the sliced onions and green chillies to the pan and sauté until the onions turn translucent and slightly golden brown.

Pour in 2 cups of water, add salt to taste, and bring to a boil. Let it simmer for about 3 minutes. Now, stir in the mashed dal and potatoes.

Reduce the heat to low and add the ground coconut paste. Mix well to combine everything. Simmer for another 2-3 minutes, or until the gravy thickens to your desired consistency.

Finally, finish with a squeeze of lemon juice and a teaspoon of coconut oil. Garnish with fresh coriander leaves. Serve hot!

Expert Tips

• Don’t overcook the potatoes, or they’ll become mushy.
• Adjust the amount of water to achieve your preferred gravy consistency.
• For a richer flavor, use coconut oil for tempering.

Variations

• My friend Priya adds a pinch of turmeric powder to the gravy for a beautiful color and added health benefits.
• My family loves to add a handful of spinach to the gravy for extra nutrients.
• You can also add other vegetables like peas or carrots.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Confirmation

Yes, this recipe is naturally gluten-free.

Spice Level Adjustment (Mild to Spicy)

• Mild: Use 2 green chillies, remove the seeds, and skip the fennel seeds.
• Spicy: Use 6-8 green chillies and add a pinch of red chilli powder.

Festival Adaptations (Onam, Pongal)

This Potato Moong Dal is a wonderful addition to a festive sadya (feast) for Onam or Pongal. It pairs beautifully with rice, sambar, and other traditional dishes.

Serving Suggestions

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

• Idli
• Dosa
• Puri
• Roti
• Rice

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

What is the best way to serve Potato Moong Dal?

It’s amazing with idli and dosa, but honestly, it’s delicious with anything! A simple bowl of rice is also a great option.

Can I make this Potato Moong Dal ahead of time?

Yes, you can! The flavors actually develop even more overnight. Just reheat it gently before serving.

What can I substitute for fresh coconut?

Desiccated coconut is a great substitute. Rehydrate it in warm water before grinding.

How do I adjust the consistency of the gravy?

If the gravy is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.

Is this dish suitable for those with nut allergies (considering coconut)?

Coconut is technically a fruit, not a nut, but if someone has a severe coconut allergy, it’s best to avoid this recipe.