Easy Moong Dal Mashed Yellow Split Peas
Discover the comforting simplicity of *Easy Moong Dal Mashed Yellow Split Peas*, a wholesome dish that brings vibrant flavors to your table with minimal effort. Made with creamy yellow split peas (moong dal) simmered to perfection and infused with aromatic spices like cumin, mustard seeds, and asafoetida, this high-protein recipe is perfect for busy weeknights or a nourishing plant-based meal. The tempering of garlicky ghee (or vegetable oil) adds depth and richness, while a splash of lemon juice and a garnish of fresh cilantro brighten the dish beautifully. Ready in just 35 minutes, this versatile recipe can be served over steamed rice, alongside roti, or even as a hearty soup. With its perfect balance of spice and comfort, this easy moong dal will quickly become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Yellow split peas (moong dal)
- 3 cups Water
- 2 tablespoons Ghee or vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Mustard seeds
- 0.25 teaspoon Asafoetida (hing)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.5 teaspoon Chili powder (optional)
- 2 units Garlic cloves, minced
- 1 teaspoon Ginger, finely grated
- 1 unit Green chili, finely chopped (optional)
- 2 tablespoons Cilantro, chopped (for garnish)
- 1 tablespoon Lemon juice
Instructions
Rinse the yellow split peas (moong dal) thoroughly under cold water until the water runs clear.
In a medium-sized pot, combine the rinsed moong dal with 3 cups of water. Add turmeric powder and bring to a boil over medium heat.
Reduce the heat to low and simmer, partially covered, for 20-25 minutes, or until the dal is soft and has a creamy consistency. Stir occasionally to prevent the dal from sticking to the bottom of the pan. Add more water if needed to reach the desired consistency.
In a small skillet or saucepan, heat ghee or vegetable oil over medium heat. Once hot, add cumin seeds and mustard seeds. Allow them to sizzle and pop for about 30 seconds.
Add asafoetida, minced garlic, grated ginger, and green chili (if using). Sauté for about 1-2 minutes until fragrant.
Pour this tempering mixture directly into the cooked moong dal. Stir well to combine.
Season the dal with salt and chili powder (if using). Allow it to simmer for an additional 2-3 minutes to let the flavors meld together.
Remove from heat and stir in lemon juice.
Garnish with freshly chopped cilantro before serving.
Serve warm with steamed rice, roti, or as a soup-like dish. Enjoy!
Nutrition Facts
Calories |
996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2422 mg | 105% | |
| Total Carbohydrate | 134.8 g | 49% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 19.3 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2697 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
