This moong dal is my kind of soul-nourishing food. When served with some rice or bread, it makes for a delicious and satisfying meal. No tomatoes, no onions, and it still tastes incredible.
Having lived in three different parts of the world, I’ve come across quite a few names for this dal.
Yellow moong dal/daal, split moong dal, split mung bean, mung lentil, dhuli moong dal, peeli moong dal, split petite yellow lentils, moong dhoya dal… phew! I’m sure I still haven’t covered them all. But if you’re heading to the store, hopefully these alternate names will help.
To make the dal, I dump the unsoaked moong dal into my Instant Pot with ghee and water (a regular pressure cooker works just fine too). While that’s going, I get the tempering ready. More ghee, plus garlic, chilies, cumin, mustard seeds, curry leaves, and ginger. Once the dal’s done, I stir in the tempering and finish it off with salt, cilantro, and lemon juice.
If you’ve been around here for a minute, you’ve probably noticed I don’t shy away from a packed list of ingredients. If that’s what it takes to make a fantastic dish. But this one's different. Here, less is definitely more.
This recipe is easy on the wallet, can feed and please a crowd, and is just a winner overall. Oh, and I’ve got another recipe that uses both moong and arhar dal, and is also well worth a try.
Pre-cooking notes and tips
- Don’t confuse this yellow dal with the one labeled moong/mung dal but looks like tiny little green beads. That kind is unhusked and unsplit. There are recipes that call for the green dal, but this isn’t one of them, and I wouldn’t recommend swapping it in here.
- Ghee is non-negotiable for this recipe. Oil won't give the same taste. Use asli desi ghee, not the non-dairy kind that's made with vegetable oil.
- There’s a lot of garlic here, I know, but it’s one of the key elements behind the flavor. Don’t swap it out for garlic paste, as the flavor you get from frying garlic slices is noticeably different.
- Speaking of pastes, feel free to use homemade ginger paste instead of grated ginger.
- The amount of chilies mentioned won't make your dal spicy. It'll just be a gentle kick. I usually add more because I like a little extra heat, and I use Thai or bird’s-eye chilies. If you’re working with a milder variety, you may want to use a few more.
- As for dried red chilies, I use the long ones. The ones I get from my desi grocery store are fairly mild, so when making the tarka, I split them in half. You can do the same unless you’re unsure about the heat level of your chilies. You can also use the small, round, dried red chilies, but I’d cut the quantity in half since those little guys can pack some serious heat.
- Some people like their moong dal a bit grainy, and I, too, enjoy a fried version, where the lentils hold a little more bite and texture. But this dal is meant to be loose and velvety. That’s also why I pressure-cook it longer than most recipes call for. By the time it’s done, it's so soft that you don’t need a blender or a special tool to puree it into a smooth consistency.
Serving ideas
I serve this dal with steamed basmati rice and some kind of flatbread. Roti, chapati, or sometimes naan. Kachumber (a mix of diced onion, tomato, cilantro, lime, and salt) is a must for me. It brightens the palate, and the onions add a nice crunch.
It’s not uncommon to serve this dal as a second main alongside another curry or a rice-based dish. Some papad and achar on the side will also be great.
And that's a wrap!
When you’re staring into the fridge at 6 pm, not really in the mood for a culinary challenge but still want a comforting meal to wind down with, this dish is the one to make.
If you try my moong dal recipe, I'd love your feedback through the comments and ratings down below.
Happy cooking - Nelo
Moong Dal Recipe (Yellow Lentil Curry)
Ingredients
- 1 cup uncooked yellow moong dal - rinsed 3 to 4 times, then drained (Note A)
- ¼ teaspoon turmeric powder - aka haldi
- 3 tablespoons pure desi ghee - divided (Note B)
- 8 cloves garlic - peeled and thinly sliced
- 3 small green chilies - chopped, halved or sliced, I use Thai/Bird's eye chilies (Note C)
- 2 whole dried long red chilies
- ½ teaspoon mustard seeds - aka rai dana, black/dark brown kind, not yellow
- 1 teaspoon cumin seeds - sabut zeera
- 12 fresh curry leaves - aka curry patta
- 1 teaspoon grated ginger - or homemade ginger paste (Note D)
- 1.5 teaspoons regular white sugar - to balance the flavors
- ¾ teaspoon salt - regular white salt
- 4 tablespoons chopped cilantro - aka coriander/hara dhaniya
- 2 tablespoons lemon juice - fresh, not bottled
Instructions
- Have all ingredients prepped and ready before you start cooking. You can use the checkboxes next to each ingredient to track your prep.
- Add the rinsed and drained moong dal to an Instant Pot/electric pressure cooker or stovetop pressure cooker (no soaking needed). Stir in the turmeric, 3 cups water, and 1 tablespoon ghee.
- Lock the lid securely into place. Make sure the steam release valve is set to the sealing position. If using an electric pressure cooker/Instant Pot, select the High Pressure setting and cook for 15 minutes. When using a stovetop pressure cooker, heat until the cooker reaches full pressure. Lower the heat just enough to maintain pressure, then begin timing 15 minutes.
- Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully do a quick release to release any remaining pressure (always follow the safety instructions of your pressure cooker). Open the lid cautiously to avoid steam burns.
- Stir the dal until it reaches a smooth, paste-like consistency. Then add more water to reach your desired consistency. I usually pour in 3 cups at this stage. But start with less, and adjust as you like. The dal thickens as it sits, just something to keep in mind.
- Heat the remaining 2 tablespoons of ghee in a small pan over medium heat. Add the sliced garlic and sauté for about 2 minutes.
- Then stir in the chopped green chilies and dried red chilies. I break dried chilies in half for more spice, but you can leave them whole. Cook just until the garlic begins to take on a very light golden color. Don’t let it brown.
- Add the mustard seeds, cumin seeds, and curry leaves, and cook for about 30 seconds. Turn off the heat, then stir in the grated ginger and let the pan sit on the same burner for another 30 seconds to allow the flavors to meld.
- Pour this tempered mixture over the cooked dal and stir to combine. Turn on the heat or sauté function of your Instant Pot on low setting. Mix in the sugar and salt. Keep in mind, the more water you've added, the more salt you may need. Taste and adjust, but do so gradually. You don't want to oversalt in a rush.
- Finally, mix in the cilantro and lemon juice. Turn off the heat. At this point, I like to cover the dal and let it rest for 10 minutes so the flavors get better infused, though it’s perfectly fine to serve right away.
- Serve with roti, chapati, naan, or steamed basmati rice. I also love pairing it with kachumber (diced onion, tomato, cilantro, lime, and salt) and papad or pappadums on the side. If you try this recipe, I'd love to hear how it turned out in your kitchen. Leave your rating and comment below.
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