Jaipur Style Quick and Easy Mung Dal
Transport your taste buds to the vibrant streets of Rajasthan with this Jaipur Style Quick and Easy Mung Dal recipe—a comforting, protein-packed dish that’s perfect for weeknight dinners. Featuring tender yellow mung dal simmered to creamy perfection and infused with aromatic spices like cumin, turmeric, and garam masala, this dish is elevated by a rich ghee tempering, zesty tomatoes, and a touch of green chili heat. A final garnish of fresh cilantro and a squeeze of lemon juice brighten the flavors, making it an irresistible pairing with steamed rice, roti, or naan. Ready in just 35 minutes, this wholesome, gluten-free Indian dal recipe combines rich tradition with quick, modern convenience, making it a must-try for lovers of authentic home-cooked meals.
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Recipe Information
Ingredients
- 1 cup Yellow mung dal (split yellow lentils)
- 3 cups Water
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Ghee (clarified butter) or vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Mustard seeds
- 0.25 teaspoon Asafoetida (hing)
- 2 units Green chilies, finely chopped
- 1 teaspoon Ginger, grated
- 1 medium Tomato, finely chopped
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 2 tablespoons Fresh cilantro (coriander leaves), chopped
- 1 tablespoon Lemon juice
Instructions
Rinse the yellow mung dal thoroughly under running water until the water runs clear. Soak the dal for 15 minutes if you have time.
In a medium saucepan, combine the mung dal, water, turmeric powder, and salt. Bring it to a boil, then reduce the heat to low and let it simmer uncovered. Stir occasionally and remove any foam that forms on the surface. Cook for about 12-15 minutes until the dal is soft and creamy. Adjust water as needed for your desired consistency.
In a small pan, heat the ghee or oil over medium heat. Add cumin seeds and mustard seeds. Allow them to splutter for a few seconds.
Add asafoetida, green chilies, and grated ginger to the pan. Stir for 30 seconds to release their flavor.
Stir in the chopped tomato, red chili powder, and coriander powder. Cook until the tomato softens and the oil starts to release from the spices, about 3-4 minutes.
Pour the tempered spice mixture into the cooked mung dal. Mix well to incorporate all the flavors.
Stir in the garam masala and cook for an additional 2 minutes to let the spices blend.
Turn off the heat and garnish with fresh cilantro. Squeeze lemon juice over the dal for a burst of freshness.
Serve hot with steamed rice, roti, or naan. Enjoy this comforting Jaipur-style mung dal!
Nutrition Facts
Calories |
1029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 2435 mg | 106% | |
| Total Carbohydrate | 140.5 g | 51% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 9.5 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 388 mg | 30% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 3079 mg | 66% | |
*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.
