Irresistible Recipe of Mung Daal – Also known as Moong Dal and Mung Dahl, this vegan-friendly and a gluten-free Indian dish is incredibly tasty and comforting, very healthy, and terribly easy to make at home.
Easy Homemade Mung Dahl Recipe
We love Indian food! From curry and tandor recipes to chutneys, pakora, and more, we often enjoy Indian-inspired dinners as part of our regular weekly meal plan. And daal (also spelled dahl and dal) is one of the simplest foods to make at home!
Genuine dahl is vegan and sengluten curry, made with dried yellow cracked peas or red lentils. It has a hearty, creamy, porridge-like consistency that makes for a perfectly comfortable meal. Loaded with hot Indian spices, such as turmeric and cardamom, daal is best served hot with rice and a sprinkling of fresh herbs.
This irresistible recipe from Moong Dal is not only rich and satisfying, but it also contains many budget and healthy ingredients.
While I love many Indian recipes, Moong Dal is one of my favorites for a quick and easy all-evening meal. It only takes a little over 30 minutes and one pot to make, without having to soak the peas or lentils before cooking.
Mung Dal is healthy, filling, cheap, and is gluten-free, dairy-free, meat-free, and even nut-free. It’s a perfect crowd pleaser, especially for serving friends and family with dietary restrictions!
What Ingredients You Need For This Mung Daal (Moong Dal) Recipe
Much of what is needed for this recipe is pantries that are easy to buy at any grocery store. The amazingly simple ingredients in traditional Moong Dahl are high with lots of lively spices that are basic in Indian cooking and are also often found at your local grocery store.
Here’s what you need to make an irresistible homemade Mung Dal:
- Sesame oil – Highly recommended to use, but replaceable with another cooking oil
- Cepo – peeled and chopped
- Garlic – pikita
- Fresh Ginger – grated
- Tomato Pasta – the thick things
- Spices – salt, ground cumin, ground coriander, turmeric and ground cardamom
- Vegetable Broth – homemade or shop purchased
- Dried Yellow Cracked Peas – or red lenses will work as well
- White rice – to serve
- Chopped cilantro – proposed to garnish
PRO Advice: Although some Moong Daal recipes using yellow cracked peas say you need to soak them before cooking, it’s not really necessary. The daal will only take a little longer to cook. Check out the full recipe at the bottom of this post for cooking times for dried cracked yellow peas and red lentils.
How To Make An Irresistible Mung Daal
You won’t believe how deeply delicious this Mung Dahl vegan recipe is in just 40 minutes to make.
We often make a great set for a quick and easy all-night dinner and then enjoy leftovers reheated for lunch throughout the week.
Here’s how to make an authentic Moong Dal home:
- First set up 4-6 square saucepans with medium heat. Add the sesame oil, chopped onion, chopped garlic and grated ginger to the hot oil. Saute for a few minutes to soften.
- Then add the tomato paste, salt, cumin, coriander, turmeric and cardamom. Jump for another minute while you enjoy the awful scent.
- Pour in the vegetable broth and the cracked yellow peas (or red lentils.) Boil, stir and reduce the heat. Boil the dahlia until the peas are soft; red lentils will need about 10 minutes less to cook.
- Taste, then salt and pepper as needed. Serve as is, or please add additional broth if you would like the daal a little thinner.
- Enjoy immediately or do as a Meal Preparation by sharing chilled Moong Dal separate from the cooked rice in airtight containers, and keep in the refrigerator for up to 5-6 days. The flavors get better as all the ingredients keep mixing!
Fat or Thin? It should be noted that the thickness of the dahl is very personal. Some restaurants serve it thin as frothy soup, and some serve it thick as porridge. Both ways are good! So just add a little broth or water to achieve your desired consistency.
Get the Complete Irresistible Mung Daal (Moong Dal) Recipe Below. Enjoy!
Frequently Asked Questions
How long does this recipe last?
This recipe can remain in an airtight container in the refrigerator for 5 to 6 days. After that, you will need to keep it in the freezer.
Can I freeze leftovers?
This is a perfect recipe for keeping leftovers in the freezer. That way you have a rich dal available whenever you want to reheat it. You can even do enough to duplicate the recipe and keep the second set in the freezer for the next time you crave it.
Is This Recipe Healthy For You?
This recipe is full of vitamins, iron, calcium and potassium, which makes this side dish something special to add to your menu. It’s gluten-free, dairy-free, nut-free and vegan.
What Can I Serve with Moong Dal (Moong Daal)?
Serve hot bowls of Mung Dahl with chopped coriander, Basmati Rice and Homemade Naan Bread.
You can also choose to enjoy it with brown rice or try Flowering Rice for an even healthier meal.
Looking for More Indian Inspirational Recipes?
Irresistible Recipe of Mung Daal (Moong Dal)
Irresistible Mung Daal Recipe – Known as Moong Dal and Mung Dahl, this vegan friendly and gluten-free Indian dish is incredibly tasty and comforting, very healthy and terribly easy to make at home.
Portions: 6 people
Put a 4-6-quarter pot on medium heat. Add the sesame oil, chopped onion, garlic and ginger. Saute for 5-7 minutes to soften.
Add the tomato paste, salt, cumin, coriander, turmeric and cardamom. Skip another minute or two.
Pour in the vegetable broth and split peas. Sxvelu. Stir and reduce the heat to a boil. Boil the daal for 30-40 minutes, until the peas soften. (Red lentils will last about 20-25 minutes.)
Taste, then salt and pepper as needed. Add additional broth if you would like the daal a little thinner.
Serve hot with basmati rice.
The thickness of dahl is very personal. Some restaurants serve it thin as thin soup, and some serve it thick as porridge. Both ways are good! Add broth or water to achieve your desired consistency.
Served: 1served, Calories: 117kcal, Carbohydrates: 18g, Protein: 6g, Fat: 3g, Saturated fat: 1g, Sodium: 433mg, Potassium: 68mg, Fiber: 5g, Sugar: 2g, Vitamin A: 41IU, Vitamin C: 2mg, Calcium: 25mg, Iron: 1mg
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