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Moong dal: recipe illustration
Vegetarian

Moong dal

A mild, light dal made with split yellow mung beans, scented with turmeric and topped with a tadka of fried cumin and garlic. Very easy to digest, it's an everyday dish served with rice.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

320 kcal per serving

Protein
16.6 g
Carbohydrates
31.4 g
of which sugars
2.7 g
Fat
11.6 g
of which saturated fat
1.4 g
Fiber
11.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Rinse the lentils until the water runs clear, then put them in a saucepan with the water and turmeric.
  2. Bring to a boil, skim, and simmer gently for 25 minutes, until the lentils break down.
  3. Add the chopped tomato and the salt, then simmer for another 5 minutes.
  4. For the tadka: heat the oil in a small pan, fry the cumin seeds for 30 seconds, then the minced garlic until golden.
  5. Add the sliced onion and brown it for 5 minutes, then stir in the chilli powder.
  6. Pour the hot tadka over the dal just before serving, letting it sizzle.
  7. Scatter with fresh coriander and serve with basmati rice.

Variations and tips

Tomato tadka. Add a chopped tomato to the tadka before pouring it over the dal for a fruitier flavour.

Spicier version. Add a pinch of chopped green chilli to the tadka for a sharper kick.

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Original Ecomely recipe.