Mom’s Simple Moong Dal is spiced only with green chilies and garlic and makes for a light weeknight soup. Vegan Dal Dahl Daal Recipe with yellow Lentils.
I unpacked my camera and some props so that I can at least capture a few meals that Mom whips up. π 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.
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 π
Tadka/Tempering of garlic, chili, mustard seeds
Pour sizzling tadka into cooked dal. Mix lightly and serve.
Split Mung Bean Soup - Mom's Simple Mung Dal Recipe with Garlic Chili Tadka.
Mom's Simple Moong Dal is spiced only with green chilies and garlic and makes for a light weeknight soup. Vegan Dal Dahl Daal Recipe with yellow Lentils. Serves 2 to 3
Servings: 2
Calories: 417kcal
Ingredients
- 1 cup (236.59 g) dry Moong bean Mung Dal / petite yellow lentils
- 3 cups (750 ml) water 3.5 cups for thinner consistency
- 1/2 teaspoon (0.5 teaspoon) turmeric
- 3/4 teaspoon (0.75 teaspoon) salt or to taste
Tadka
- 2-3 teaspoons oil
- 1 teaspoon mustard seeds
- 3-4 cloves of garlic finely chopped
- 1 green chili finely chopped
- 1/8 tsp (0.13 tsp) asafetida hing (optional)
Instructions
- 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 ( 5 minutes at high pressure). 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.
Notes
Nutritional values based on one serving
Nutrition
Nutrition Facts
Split Mung Bean Soup - Mom's Simple Mung Dal Recipe with Garlic Chili Tadka.
Amount Per Serving
Calories 417 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 691mg30%
Potassium 1307mg37%
Carbohydrates 68g23%
Fiber 17g71%
Sugar 7g8%
Protein 25g50%
Vitamin A 120IU2%
Vitamin C 9.1mg11%
Calcium 156mg16%
Iron 7.3mg41%
* Percent Daily Values are based on a 2000 calorie diet.
Gayathri Ramanan says
July 12, 2013 at 11:47 pmHealthy, yummy and comforting food
Divya Shivaraman says
July 13, 2013 at 12:52 amstew looks wonderful dear
Cadry says
July 13, 2013 at 3:34 amWhat colors! They are so vibrant and just pop! I can see where you got your cooking talents!
Ema says
July 13, 2013 at 8:14 amThis looks so good. I think I know what is going to be for dinner tonight.
Richa says
July 14, 2013 at 7:00 pmAwesome! Let me know how ti turns out!
Sevimin AΕkanasi says
July 13, 2013 at 2:38 pmit looks great
very tasty
Annie says
July 14, 2013 at 1:32 pmI’m comin’ over!
Honey Narasiah says
July 14, 2013 at 1:34 pmLooks like a simple yet tasty dish! I will try this this week!
Anonymous says
July 14, 2013 at 3:57 pmJust made this, it’s really good! My BF also loved it, thanks!
Richa says
July 14, 2013 at 6:59 pmAwesome! so glad you liked it!
Gabby @ the veggie nook says
July 14, 2013 at 5:23 pmYUM! Pure comfort in a bowl!
Ricki says
July 14, 2013 at 6:06 pmLooks 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! π
Richa says
July 14, 2013 at 6:58 pmYou 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
Chitrangada says
July 14, 2013 at 8:43 pmLike the recipe. And love the green wooden background. Happy to follow you.
Caitlin says
July 15, 2013 at 2:38 pmit 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.
Alankar says
July 22, 2013 at 9:02 amYummy. I like the dish. It’s something different I ever seen.
Sunday Morning Banana Pancakes says
July 29, 2013 at 7:24 pmLooks 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!
Kristy says
August 2, 2013 at 6:51 pmYou are so lucky to have your parents around while you’re so busy in this transitioning period! This looks so yummy!
Anonymous says
August 13, 2013 at 4:51 amMy Aai too follows same recipe. Isn’t it a simple yet tasty dal? I just can’t have enough of it.
Thanks
Anonymous says
January 20, 2014 at 10:05 pmI 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!
Gina says
January 25, 2014 at 7:27 pmMoong 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.
Polly says
September 3, 2014 at 11:47 pmWould like to know more about the copper cookware – what brand & where to get it.
Yuna - greenhealthygirl.com says
September 4, 2014 at 9:06 amLooks delicious! I recently started making dal. It’s so delicious! Thank you for the inspiration!
Michelle says
March 3, 2015 at 4:19 amThis 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!
Richa says
March 3, 2015 at 10:32 amany oil with high smoke point like safflower or organic canola. coconut oil will work better than olive oil
Michelle says
March 3, 2015 at 11:07 amThank you!
Michelle says
March 3, 2015 at 6:04 amOh 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!
Richa says
March 3, 2015 at 10:32 amblack mustard seeds.
Jen says
January 7, 2016 at 9:01 amThis remains one of my all time favorite recipes ever! I make it every winter. Great comfort food, and easy to throw together with nothing in the fridge. Thank you for sharing.
Richa says
January 7, 2016 at 10:28 amAwesome!!
amy says
November 19, 2016 at 2:43 pmHi Richa!
I love this and really all of your recipes. I also have your cookbook and am basically making most of my meals from it! π Thank you for sharing these delicious recipes. For this one – if you are cooking in a regular pot (not pressure cooker) do you bring the dal & water to a boil first, and then reduce the heat? Or keep the heat consistently low for the whole cooking time? Many thanks! amy
Richa says
November 20, 2016 at 9:59 pmI cook it consistently over medium-low heat for 25 mins. You can bring it to a boil and then reduce heat to medium-low.
Lee Ann says
August 24, 2017 at 5:12 pmI am cooking it now. O bet it will be as good as the comments. My mouth is watering.
suzi says
January 22, 2018 at 4:09 pmI am not sure if I am doing this one right, Richa. I used my instant pot and they were soft but so watery and I used the least amount of recommended water. I hit it with my immersion blender and now I am cooking a pot of split red lentils on the stove to mix in if its too thin when I serve… fingers crossed its fabulous π
Dawn says
April 14, 2018 at 7:07 amThis recipe was incredibly easy and very tasty. My meat eating mister raved about it…says this recipe is a keeper! Thanks for sharing it
Richa says
April 14, 2018 at 11:26 amawesome!!
Jill says
October 18, 2018 at 2:46 pmWhat do you call those cute copper bowls? I canβt find them. Love this!
Richa says
October 18, 2018 at 7:48 pmThey are called Kadhai (or copper kadhai) and you can find them on Amazon or you can also find them in Indian stores.
Ernie says
February 15, 2019 at 9:02 pmLove this recipe. I have made it multiple times. My kids love it also with naan or rice. Easy to make, flavorful and simply delicious.
Richa says
February 16, 2019 at 8:09 amawesome!
Lindsay S. says
July 30, 2019 at 12:23 pmI LOVE this dal!! It’s one of our go-to dinners! The garlic chili flavor is perfect and the dal is so comforting, over some steamed rice. I usually add a little onion to the tadka, as well as a leafy green like kale or spinach right to the pot at the end for extra nutrients and a pop of color. Thank you for sharing! I used to think dal was so complex so I avoided making it but this recipe proved that wrong π
Richa says
July 30, 2019 at 3:12 pmi know right. Simple ingredients and somuch flavor!
Sage says
August 18, 2019 at 3:49 pmEasy, yummy and comforting.
I have a question – What causes the red color in the oil on the photo?
Richa says
August 18, 2019 at 11:02 pmthe asafetida and garlic on roasting add a golden brown hue.
Katharine says
September 8, 2020 at 4:34 pmWe made this tonight with a few subs based on what we had on hand (cumin seeds instead of mustard seeds and shallot in place of green chili). So delicious and easy! This will be on our regular rotation now.
Vegan Richa Support says
September 9, 2020 at 8:26 pmgreat – i’m glad that it turned out so well for you