Split Mung Bean Stew - Mom's Simple Mung Dal with Garlic Chili Tadka. Vegan Glutenfree Recipe

Print Friendly and PDF

I unpacked my camera and some props so that I can at least capture a few meals that Mom whips up. :) And then edit them later.

Mom saw some Rainbow Chard in the fridge, asked me what that is. I said its chard, just think of it as any leafy green like Spinach. And she made some amazing Potato Chard sauite with it. Today she made her simple tadka daal and a side Subzi, which will be posted in a few days. I said, Ma wait, let me pout it into the kadhai and quickly click a few photos.

And here is the simple Mom's Tadka Dal. The split mung beans are soaked. Then cooked till they mash easily. The Tadka/Tempering is made in a separate pan with mustard seeds, garlic and Serrano chili pepper. And the sizzling Tadka is then mixed into the cooked beans and served immediately.. Yum!

You can use any quick cooking lentils or legumes which cook to a mashed up soup. This basic tadka works well with them. With whole lentils, you might need more spices or additions and need to simmer the lentils with them, like this Whole Mung Bean and Lentil Stew with Broccoli or Black Eyed Pea and whole Mung Bean Stew. Or if using whole Mung beans, simmer the cooked whole Mung Beans after adding the tadka for a few minutes so it picks up the flavors.

This dal can be served as a side with veggie stir fry and Roti flat bread (Indian meal) or with bread or as is like a soup.

For more Indian Dals/Beans/Stews see here.

In between work for 2 houses, time just flies. I dont even know what day it is :)

Tadka/Tempering of garlic, chili, mustard seeds

Pour sizzling tadka into cooked dal. Mix lightly and serve.

Mom's Simple Mung Dal Tadka - Split Mung/Moong Bean Stew with garlic, chili and mustard seed tempering. 
Allergy Information: Free of Dairy, egg, corn, gluten, grain, yeast, corn, nut, soy.

1 cup dry split and skinned Mung/Moong bean(Mung Dal)
3 cups water(3.5 cups for thinner consistency)
1/2 teaspoon turmeric
3/4 teaspoon salt or to taste

2-3 teaspoons oil
1 teaspoon mustard seeds
3-4 cloves of garlic, finely chopped
1 green chili, finely chopped
pinch of asafetida (hing) (optional)

Wash and soak the Mung Dal for an hour.
Drain and wash again.
In a deep pan, add the drained dal and 3 cups water, salt and turmeric. Cover and cook on low-medium heat until dal mashes easily. 20-25 minutes.
Or pressure cook on medium for 1 whistle. Let the pressure release on its own as it cools slightly. The dal in the pictures is pressure cooked hence well mashed.
Once the beans are cooked, In a small(tiny) pan, add the oil and heat on medium-high heat.
Add mustard seeds and let them start to sputter.
Add the garlic, chili and hing.
Cook until the garlic and chili have brown edges.
Drop this tadka into the cooked dal, mix lightly, and serve hot.

Mung Dal Tadka


  1. Healthy, yummy and comforting food

  2. What colors! They are so vibrant and just pop! I can see where you got your cooking talents!

  3. This looks so good. I think I know what is going to be for dinner tonight.

    1. Awesome! Let me know how ti turns out!

  4. Looks like a simple yet tasty dish! I will try this this week!

  5. Just made this, it's really good! My BF also loved it, thanks!

  6. Looks fantastic! Do you know if I can use whole moong dal (or what I can use them for if not this??). I bought a HUGE bag and have no idea what to do with them! ;-)

    1. You can make with whole mung beans too. You can simmer the cooked beans after adding the tadka for a few minutes to incorporate the flavors, since the whole beans take longer to pick up the spices/flavors. or you can try other Mung bean stew on the blog which use whole mung beans like http://www.veganricha.com/2013/04/broccoli-dal-mung-bean-and-brown-lentil.html

  7. Like the recipe. And love the green wooden background. Happy to follow you.

  8. it must be so nice to have someone cooking for you while your in the midst of unpacking and settling into your new place. i want someone to come over and make me daals every night for dinner. that would be the best thing, ever.

  9. Yummy. I like the dish. It's something different I ever seen.

  10. Looks amazing Richa- I am so happy for you that you get to spend time with both your parents, you must be also loving your new home and Kitchen- it is beautiful!

  11. You are so lucky to have your parents around while you're so busy in this transitioning period! This looks so yummy!

  12. My Aai too follows same recipe. Isn't it a simple yet tasty dal? I just can't have enough of it.


  13. I just made this and it is great! It came together quickly, directions were spot on and easy to follow, and the spicing is just right. I love using split lentils because they cook so fast. Can't wait to try other recipes on your blog, thanks!

  14. Moong Dal is one of my favorite comfort foods of all time. Thanks for this version, which is up there with the non-vegan fav of my pre-vegan days.


All content on this blog, including the photography and written text, are my creative and hard work, owned by ©Richa Hingle, which means it is Copyrighted with All Rights Reserved. Links and excerpts can be used with credit and a link back to the blog. Recipes, Ingredients, Method, Photography CANNOT be Copied or republished. No work from this blog may be used for republishing and for commercial purposes without our permission. Please contact richahingle (at) gmail (dot) com for permission, questions and inquiries. Thank you.

Meet The Author

Hi! I am Richa. I love to whip up plant-based meals which make me and hubbs swoon and not miss any animal or animal products in them. Find out more About Me here.

Get the latest updates from Vegan Richa by Email!

Follow me on Facebook, Pinterest, Instagram, Twitter below