Easy Homemade Mung Dahl Recipe
We love Indian food! From curries and tandoori recipes to chutneys, pakora, and more, we often enjoy Indian-inspired dinners as part of our regular weekly meal plan. And daal (also spelled dahl and dal) is one of the simplest dishes to make at home! Authentic dahl is a vegan and gluten-free curry dish, made with dried yellow split peas or red lentils. It has a hearty, creamy, porridge-like consistency that makes for perfect comfort food. Loaded with warm Indian spices, like turmeric and cardamom, daal is best served hot with rice and a sprinkling of fresh herbs. Not only is this Irresistible Moong Dal recipe rich and satisfying, but it’s also packed with budget-friendly and healthful ingredients. While there are many Indian recipes that I adore, Moong Dal is one of my favorites for a quick and easy weeknight meal. It only takes a little over 30 minutes and one pot to make, with no need to soak the peas or lentils before cooking. Mung Dal is healthy, filling, inexpensive, and is gluten-free, dairy-free, meat-free, and is even nut-free. It’s a perfect crowd-pleasing meal, especially to serve friends and family with dietary restrictions!
What Ingredients You Need For This Mung Daal (Moong Dal) Recipe
Much of what is needed for this recipe are pantry items that are easy to purchase at any grocery store. The marvelously simple ingredients in a traditional Moong Dahl are elevated with lots of vibrant spices that are staples in Indian cooking and are also common to find at your local grocer. Here is what you need to make irresistible homemade Mung Dal:
Sesame oil – I highly recommend that you use, but can be substituted with other cooking oil Onion – peeled and chopped Garlic – minced Fresh Ginger – grated Tomato Paste – the thick stuff Spices – salt, ground cumin, ground coriander, turmeric, and ground cardamom Vegetable Broth – homemade or store-bought Dried Yellow Split Peas – or red lentils will work as well White Rice – for serving Chopped Cilantro – suggested for garnishing
PRO TIP: Although some Moong Daal recipes using yellow split peas state that you must soak them before cooking, it is not really necessary. The daal will just take a little longer to cook. Check out the full recipe at the bottom of this post for cooking times for both dried split yellow peas and red lentils.
How To Make Mung Daal
You won’t believe how deeply flavorful this vegan Mung Dahl recipe is while only taking about 40 minutes to make. We often make a large batch for a quick and easy weeknight dinner and then enjoy leftovers reheated for lunch throughout the week. Here’s how to make authentic Moong Dal at home: Thick or Thin? It should be noted that the thickness of the dahl is very personal. Some restaurants serve it thin like a brothy soup, and some serve it thick like porridge. Both ways are good! So just stir in a bit of broth or water to reach your desired consistency.
Get the Complete Irresistible Mung Daal (Moong Dal) Recipe + VIDEO Below. Enjoy!
Looking For More Indian-Inspired Recipes?
Vegetable Pakora with Kale Recipe Irresistible Red Lentil Curry Recipe Creamy Saag Paneer Recipe Green Mango Chaat Recipe Crockpot Chickpea Curry Recipe Kulfi Indian Ice Cream Recipe Easy Vegan Stir Fry Sauce Recipe with Noodles
Share This Recipe With Friends!
