Yellow Moong Dal
Creamy, mildly spiced yellow moong dal with a delicate earthy sweetness. Slow-simmered to perfection, this comforting north Indian staple is rich in protein and ready in under 30 minutes.
30 min 2 servingsEasy
Ingredients
2 servingsFlavor profile
Spice
Richness
Method
- 1Rinse 150 g yellow moong dal under cold water until the water runs clear. Drain and set aside.
- 2In a heavy-bottomed pot, add the rinsed dal and 600 ml water. Bring to a boil over medium-high heat.
- 3Skim off any foam that rises to the surface. Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally.
- 4After 15 minutes, stir in 1 tsp cumin seeds and 1 small dried red chilli (broken). Cook uncovered for 3–4 minutes until the dal thickens slightly.
- 5Add 1 tsp mustard oil (or any neutral oil) and 1/2 tsp turmeric powder. Stir well to combine.
- 6Season with salt to taste. Simmer for another 3 minutes to meld the flavours.
- 7Turn off the heat. Cover and let rest for 5 minutes to allow the dal to thicken further.
- 8Serve warm, garnished with a drizzle of mustard oil and a pinch of fresh coriander if desired.
Frequently asked
About 30 minutes total — 10 min prep and 20 min cooking.
Yes — Yellow Moong Dal is gluten free, jain, veg, vegan.
This recipe makes 2 servings.
