Simple Cooked Moong Daal
Warm, nourishing, and bursting with flavor, this Simple Cooked Moong Daal is the ultimate comfort food that’s ready in just 40 minutes. Made with protein-packed yellow moong beans, aromatic spices like cumin and asafoetida, and the bright zing of lemon juice, this dish is the perfect fusion of simplicity and taste. The tempering of ghee (or oil), ginger, green chili, and tomatoes adds a depth of flavor that elevates this humble lentil stew into something extraordinary. Perfect for pairing with steamed rice, roti, or enjoyed on its own as a light soup, this easy-to-make recipe is naturally gluten-free, vegetarian, and packed with wholesome goodness. Whether you're looking for a quick weeknight dinner or a healthy addition to your meal rotation, this vibrant dal is sure to hit the spot!
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Recipe Information
Ingredients
- 1 cup yellow moong daal (mung beans)
- 4 cups water
- 0.5 teaspoon turmeric powder
- 1 teaspoon salt
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 0.25 teaspoon asafoetida (hing)
- 1 piece green chili, finely chopped
- 1 teaspoon ginger, grated
- 1 medium tomato, chopped
- 2 tablespoons cilantro leaves, chopped
- 1 tablespoon lemon juice
Instructions
Rinse the moong daal under running water thoroughly until the water runs clear. This helps remove excess starch.
In a medium saucepan, add the rinsed moong daal, 4 cups of water, and turmeric powder. Stir to combine.
Bring the mixture to a boil over medium-high heat, skimming off any foam that forms on the surface.
Once boiling, reduce the heat to low and cover the saucepan. Allow the daal to simmer for about 15-20 minutes until it becomes tender and begins to break down.
Check the daal occasionally. If it seems too thick, add a little more water to reach your desired consistency.
While the daal is cooking, prepare the tempering. Heat the ghee or oil in a small pan over medium heat.
Add the cumin seeds and let them sizzle for a few seconds until they release their aroma.
Stir in the asafoetida, finely chopped green chili, and grated ginger. Sauté briefly, about 1 minute.
Add the chopped tomato and cook, stirring, until the tomato becomes soft, about 3-4 minutes.
Once the daal is cooked, add salt and stir in the prepared tempering. Mix well.
Simmer for an additional 5 minutes to allow the flavors to meld together.
Garnish with chopped cilantro leaves and stir in the lemon juice just before serving.
Serve hot with steamed rice, roti, or as a soup.
Nutrition Facts
Calories |
996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 2433 mg | 106% | |
| Total Carbohydrate | 136.0 g | 49% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 17.5 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 371 mg | 29% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2927 mg | 62% | |
*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.
