The Simplest Moong Dal (Yellow Lentils)
Over the years, I’ve tried making Moong Dal (aka yellow lentils or split mung beans) in countless ways, and I'm happy to have settled on the simplest. This recipe is creamy and buttery, yet light and so flavorful. Option to throw in some Masoor dal as per tradition, but even Moong alone is outstanding! Includes Instant Pot and Stovetop Instructions!
- Prep time
- --
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2/3 cup moong dal (split and skinned mung beans/yellow lentils)
- 1/3 cup masoor dal (red lentils (sub equal amount moong dal) - See Note 1 on adding masoor/red lentils along with moong)
- 3 cups vegetable stock OR water + chicken bouillon stock cube (Note 2) (2 cups for Instant Pot)
- 2 cups water (1 cup for Instant Pot)
- 4 garlic cloves (crushed using a mortar & pestle or finely chopped)
- 1/2- 3/4 tsp red chili powder or cayenne pepper
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/2 tsp red chili flakes (reduce or omit for kids)
- 1 1/4 tsp kosher salt
- 2 tbsp heavy cream (or 1/4 cup whole milk)
- 2 tbsp neutral oil (such as grapeseed or avocado)
- 2 tbsp ghee (or unsalted butter)
- 1 tsp cumin seeds
- 3-4 dried red chiles (I use button round/dundicut (optional))
- 1 medium to large green chili pepper such as Indian finger chili or Serrano (less spicy or Thai chili (more spicy), sliced at a bias)
- 2 garlic cloves (thinly sliced or finely chopped)
- 1/2 tsp Kashmiri Chili powder or paprika (for color)
- 1/4 tsp garam masala
- 2-3 tbsp finely chopped cilantro leaves
- 1 tsp lemon juice
- Kachumber Salad (for serving)
Instructions
- 1
To Make the dal - See Note 3 for Instant Pot instructions
- 2
Place the dal(s) in a small bowl and wash thoroughly until the water runs clear. Soak in warm water for 30 minutes, up to 2 hours. The dal will have swelled up.
- 3
Rinse, drain, and place the dal in a stock pot or Dutch oven. Add the remaining ingredients under ‘For the Dal’ (stock, water, garlic, spices, and salt) and stir to mix. Bring the dal to a boil over high heat, covering with a lid to make it boil faster (mine takes about 10 min to come to a boil). Use a slotted spoon to skim off any scum that rises to the surface.
- 4
Reduce the heat to medium/medium-high, cover with the lid ajar, and simmer (gentle boil) for 25-30 minutes, until tender. At this point, the water content will have reduced to about half of its original volume, and you’ll be able to see the dal on the surface. The dal will mush easily when pressed between your fingers.
- 5
Turn off the heat. Blend around half to ¾ of the dal using an immersion handheld blender. (Alternatively, transfer and blend half of the dal in a food processor using the pulse function.) You don’t want a completely smooth puree, but you want it to be mostly smooth, without too many visible granules of dal. If the dal is still too runny – it should be soupy, but not runny – then continue to simmer until thickened to your liking.
- 6
Stir in the cream (or milk). Taste and adjust salt, if needed, adding more salt to taste, or additional water if too much salt. At this point, the dal will be a soupy consistency, but not runny
- 7
Turn on the low-medium and allow the dal to simmer and thicken while you proceed with the Tarka. Stir occasionally to make sure it’s not sticking to the bottom of the pot.
- 8
To Make the Tarka
- 9
Heat oil and ghee in a small skillet over medium heat. Once hot, add the cumin seeds and whole dried chilies (if using). Sauté for 1 minute, until the cumin seeds sizzle. Add the garlic and green chili pepper and sauté for another minute, until the garlic turns golden brown around the edges and the green chili blisters (the longer it cooks, the less sharp its bite). Turn off the heat and sprinkle in the Kashmiri Chili or paprika. It’ll bloom in the hot oil.
- 10
Pour the Tarka over the gently simmering dal. (To capture any remaining tarka, use a ladle to pour some dal into the tarka pan, then pour everything back into the dal.) Garnish with garam masala and cilantro, and sprinkle the lemon juice on top. Stir gently, so the tarka remains on top. Serve with Basmati Rice, Kachumber Salad, and lemon wedges.