Split Mung Bean Soup – Mom’s Simple Mung Dal with Garlic Chili Tadka. Vegan Glutenfree Recipe


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 Mom’s Simple Moong dal. The split mung beans/dal 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 Moong bean(Mung Dal) / petite yellow lentils
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
1/8 tsp 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 asafetida-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

Let's get social! Follow Richa on Facebook, InstagramTwitterPinterest, and Feedly.

Want More Delicious Recipes to Your Inbox?


  1. says

    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! 😉

  2. says

    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.

  3. Anonymous says

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


  4. Anonymous says

    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!

  5. says

    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.

  6. Michelle says

    This recipe looks so delicious and very easy to make. I will try it out today. What kind of oil would you recommend using? (would coconut oil also work, or should I stick to olive oil?) Thank you so much!

  7. Michelle says

    Oh yes, one more question. Do you use black or yellow mustard seeds? Thank you for sharing this recipe, I can’t wait to try it out!


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>