This moong dal recipe makes for a tasty and satisfying bowl of dal/lentils that pairs really well with rice. The dal is thick and creamy with a zingy tadka (tempering) that transforms it from a boring and bland soup to a vibrant and satisfying dish!
If you want a drier version of moong dal, check out this delicious dry moong dal recipe.
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What is moong dal?
When you split whole moong/mung beans and dehusk them, you get yellow moong dal. It is the most commonly eaten dal in India, and for some good reasons.
It is a simple dal that cooks easily and quickly. No, you don't need to soak it either unlike other lentils.
You can serve it as is if you're looking for a no-frills soup or add a tempering of ghee and a few other ingredients (preferable).
More dal recipes: whole masoor dal, instant pot chana dal, and dal fry. Check out the ever-popular dal makhani too while you're at it!
Why should I temper dal?
Good question. Why indeed? Adding an 'extra' step when the dal is cooked and ready to eat may seem like unnecessary fiddling, but in reality, it is the tempering that is responsible for much of the taste of dal.
The tempering, also known as tadka or baghar, infuses the dish with so many layers of taste... when the spices and aromatics sizzle and crackle in the hot ghee, they release their flavors into the dal, thus elevating the humble dal to something truly special. Brilliant use of an age-old technique!
Ingredients
Note: exact amounts are mentioned in the recipe card further down.
Moong dal: Pretty easily available everywhere, not just Indian groceries. The dal swells quite a bit when cooked, so one cup will go a long way.
Masoor dal (red lentils): Now, strictly speaking, you don't need to include this dal in your moong dal recipe, but I find that adding ½ cup masoor dal to 1 cup of moong dal adds a layer of depth and taste that either dal cannot achieve on its own! You can totally leave it out and make 1 ½ cups of moong dal alone if that's what you prefer.
Ground spices (turmeric and red chilli): I don't like to add a hundred different spices to my dal, but prefer to keep it simple with just two spices and salt. You really don't need anything else, honestly.
A note on the red chilli: Kashmiri red chilli powder is a good option for any kind of dal. It is mildly hot and has a natural bright red color... my preferred sort. It is easily available in Indian and Pakistani groceries; however, if all you have is cayenne, add a little less, so you can control the heat.
Tempering Ingredients
Note: exact amounts are mentioned in the recipe card further down.
Ghee: Ghee adds a wonderful aroma to any dal, and traditionally too, dal is tempered with ghee. However, if you don't like or have ghee, or you want a vegan option, go ahead and temper your dal with any neutral oil of your choice. Just don't use olive or coconut oils, as these will stand out, and overwhelmingly so.
Red chilli flakes: These are totally optional and whether you add them or not depends on your tolerance and liking of heat.
Substitution: Instead of chilli flakes, you can add slit Thai green chillies to the dal too. Again, they are hot, so use just a couple.
If you don't have some of these ingredients at hand, don't fret. Add the ones you do have, and the tempering will still do its trick!
How To Make Moong Dal
Moong dal is made in four easy steps: rinse, add water and spices, cook, and temper.
Step 1: Rinse the dal
- Add both the lentils (moong and masoor) to a large pot and fill with water in the kitchen sink. Swirl the lentils and water around with your hands. Then tip the pot to drain the water, taking care not to let too many of the grains fall into the sink. Repeat until the water runs clear and is no longer cloudy.
- Alternatively, you can place the lentils in a sieve or strainer and rinse well under running water. This is an easier method as you won't lose any grains, but you do have to drag out that strainer!
Step 2: Add water and spices
Put the lentils back in the pot (if using a strainer). Add 5 cups of water followed by the salt, turmeric, and red chilli, then stir everything with a large spoon so that the spices get evenly mixed with the water.
Step 3: Cook the dal
- Bring the pot of dal and water to a boil. As the water boils, you will see white froth forming on top; you can easily remove this with a large spoon.
- Lower the heat and let the dal cook for about 30 minutes, stirring occasionally. When the dal is cooked, the grains will swell and become soft and become meshed with the liquid. The consistency of cooked dal should be thick like soup but not sludgy.
Tip: Don't overcook the dal to the point where you can't see the separate grains. Pasty dal is no fun!
Step 4: Temper the dal
- Heat the ghee in a small frypan and when hot, add the cumin and red chilli flakes (if using). When the spices sizzle, add the sliced onions and garlic and fry until the onions become reddish brown. Add the chopped tomatoes and cook until softened. Pour this tempering immediately into the waiting dal (don't wait until it goes cold). That's it! Your dal is ready to be served with some warm rice.
Instant Pot Method (Pressure Cooking)
If you have an instant pot or any other pressure cooker, it is an easier, quicker, and hands-free method of cooking dal. Sounds good, right? Here's how to do it:
- Rinse the lentils in the steel insert of the instant pot or strainer as outlined in step 1 above.
- Add the lentils to the steel insert of your instant pot and add 4 cups of water only. You won't lose any water through evaporation, so 5 cups will be too much. Add the salt and spices too and mix well.
- Close the lid and pressure cook on high for 4 minutes. Once the timer beeps, wait for 5 minutes before opening the pot.
- If there is any froth on the top, remove it with a spoon. Switch to sauté (medium) and cook the dal for just 3-4 minutes more to even out the consistency.
- Temper the dal as outlined in step 4 above and serve.
Top Tips
To check the doneness of the dal, press a few grains between your fingers. They should immediately give with no resistance.
The dal will absorb more liquid and get thicker as it cools. If you are not serving it immediately, don't temper it since you will have to thin it out with some water again. Temper the dal when you are ready to eat it, so the tempering remains fresh.
If the dal has gone thick and sludgy after sitting out for some time in the still hot pan or pot, add about ¼ to ½ cup water and put it back on medium heat. Stir a few times to dislodge the thick dal and cook for 2-3 minutes again to the desired consistency.
To make a vegan moong dal, use any neutral cooking oil instead of ghee for the tadka or tempering.
Serving Suggestions
Serve moong dal with cumin rice or plain rice or some Indian bread like roti or paratha.
You can add an onion raita or boondi raita to the plate (tastes delicious with dal and rice!), or a simple salad of cucumbers and sliced onions with a dash of lemon juice.
Achar (Indian pickle) goes very well with moong dal as well.
If you intend to serve dal as a side in a meal, there are some terrific mains that go with it like keema aloo and achari chicken. Vegetarian mains that go well with moong dal are bhindi masala, aloo palak, dry aloo sabzi and mixed vegetable curry.
Storage and Reheating
- Store the dal in the fridge for up to 3 days or freeze in ziploc bags for up to 3 months.
- When reheating the dal, it is preferable to heat it again on the stovetop rather than the microwave for a more even consistency. Add some water to the cold dal and cook until hot, stirring frequently. Add a drizzle of ghee on top if you want and serve immediately.
Tried this recipe? Please consider giving it a star rating and a comment below. If you're on Instagram, feel free to tag me so I can see your gem. I'd love to hear from you! Thank you:)
📖 Recipe
Moong Dal Recipe
Equipment
- Large pot
- Instant Pot if using
- Sieve or strainer if using
- Small frypan for tempering
Ingredients
Dal Ingredients
- 1 cup moong dal
- ½ cup red lentils masoor dal
- 5 cups water
- 1 teaspoon Kashmiri red chilli powder substitute with cayenne if not available but reduce the quantity to half.
- 1 teaspoon turmeric powder
- 1 tsp sea salt
Tempering Ingredients
- 2 tbsp ghee or less if you prefer that.
- 1 teaspoon cumin seeds
- ¼ tsp red chilli flakes or 2 Thai green chillies (both are optional)
- 2 garlic cloves chopped
- 1 red onion small, chopped
- 1 tomato small, chopped
Instructions
- Add the moong and masoor dals to a large pot and fill it with water in the kitchen sink. Swirl the dal and water with your hands and tip the pot to drain out the water. Repeat a few times, taking care not to let too many grains of dal fall out. Alternatively, rinse the lentils in a strainer under running water and once rinsed, put them back in the pot.
- Add 5 cups water to the pot.
- Add the salt, red chilli powder and turmeric.
- Bring the pot of dal and water to a boil, removing the white froth as it forms on the surface.
- Lower the heat and cook the dal for 30 minutes, stirring occasionally. The dal is done when the grains soften and become well meshed with the liquid, so that they break easily between your fingers.
Instant Pot Instructions
- Put both the lentils in the steel insert or strainer and rinse as instructed above.
- Add 4 cups water.
- Add the salt, chilli powder, and turmeric and mix well.
- Put on the lid and make sure the vent is on 'sealing.' Pressure cook on high for 4 minutes only. When the pot beeps, wait for 5 minutes before opening the pot.
- Remove the froth that might have formed on the surface and put the pot on sauté mode (medium). Cook the dal on sauté for 3-4 minutes until it reaches the desired consistency, thick and well-meshed with the liquid. Proceed with the tempering as outlined below.
Tempering (Tadka)
- Heat ghee in a small frypan on medium heat.
- Add the cumin and chill flakes (if using). Let them sizzle.
- Add the onions and garlic and fry until the onions turn reddish-brown.
- Add the tomatoes and fry until softened.
- Pour the tempering into the waiting dal immediately and serve with rice or roti.
Notes
- I have made this recipe with 1 cup moong dal and ½ cup masoor dal because it adds some complexity to the taste, but you can totally use 1 ½ cups moong dal only.
- Monitor the dal so it's neither under or overcooked. If it is undercooked, the grains will still have resistance when you try to break them with your fingers. Overcooked dal, on the other hand, will be paste-like with no visible grains.
- The dal should be thick but not sludgy in consistency.
- If the dal becomes too thick, thin it out by adding ¼ or ½ cup water and cook until it becomes smooth again (just a couple of minutes).
- If you don't want to use ghee, make the dal vegan by substituting with any neutral cooking oil while tempering.
- Don't let the tempering sit for any length of time before adding it to the dal. You want to hear the sizzle and crackle of dal as it meets the tadka!
- Don't feel obliged to use all the tempering ingredients, especially the red chilli flakes. These add extra heat to the dal, so use in accordance with your tolerance for heat.
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