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. 🙂 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/Bean/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 Moong 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 dal, Mung Dal / petite yellow lentils (split and skinned mung bean)
- 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.
- 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 ( 6 minutes at high pressure). Let the pressure release on its own . The dal in the pictures is pressure cooked hence well mashed.
- Once the beans are cooked, In a small pan, add the oil and heat on medium-high heat.
- Add mustard seeds and let them start to sputter. Reduce heat to low medium.
- Add the garlic, chili and asafetida-hing. (If you have an electric stove the temperature won’t immediately come down, and garlic can burn, so wait for a minute or take pan off the stove to reduce the heat of the pan, then add garlic and chili)
- Cook until the garlic and chili have brown edges.
- Drop this tadka into the cooked dal, mix just lightly so a good portion of the tempering stays on top of the dal. and serve hot.
Notes
Nutritional values based on one serving
Nutrition
Nutrition Facts
Mom's Simple Moong 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.
AP
This is the PERFECT cold weather dish. Simple to make, but great depth of flavor with warm, comforting spices.
Note: listen to Richa when she says to use a deep pan to cook the dal. I used my Always pan and almost set my kitchen on fire.
Vegan Richa Support
always be careful!
Barbara Farren
An incredibly easy recipe and absolutely delicious as always!!
I have your book and cook a lot from your recipes. I know they will be great!
Thank you so much for your hard work and sharing with us,
Hugs to you
Barbara
Richa
Thank you Barbara, some of my fave meals are these easy ones from my mom !
Katharine
We 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
great – i’m glad that it turned out so well for you
Sage
Easy, yummy and comforting.
I have a question – What causes the red color in the oil on the photo?
Richa
the asafetida and garlic on roasting add a golden brown hue.
Lindsay S.
I 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 😉
Richa
i know right. Simple ingredients and somuch flavor!
Ernie
Love 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
awesome!
Jill
What do you call those cute copper bowls? I can’t find them. Love this!
Richa
They are called Kadhai (or copper kadhai) and you can find them on Amazon or you can also find them in Indian stores.
Dawn
This 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
awesome!!
suzi
I 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 🙂
Lee Ann
I am cooking it now. O bet it will be as good as the comments. My mouth is watering.
amy
Hi 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! 🙂 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
I cook it consistently over medium-low heat for 25 mins. You can bring it to a boil and then reduce heat to medium-low.
Jen
This 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
Awesome!!
Michelle
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!
Richa
black mustard seeds.
Michelle
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!
Richa
any oil with high smoke point like safflower or organic canola. coconut oil will work better than olive oil
Michelle
Thank you!
Yuna - greenhealthygirl.com
Looks delicious! I recently started making dal. It’s so delicious! Thank you for the inspiration!
Polly
Would like to know more about the copper cookware – what brand & where to get it.
Gina
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.
Anonymous
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!
Anonymous
My Aai too follows same recipe. Isn’t it a simple yet tasty dal? I just can’t have enough of it.
Thanks
Kristy
You are so lucky to have your parents around while you’re so busy in this transitioning period! This looks so yummy!
Sunday Morning Banana Pancakes
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!
Alankar
Yummy. I like the dish. It’s something different I ever seen.
Caitlin
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.
Chitrangada
Like the recipe. And love the green wooden background. Happy to follow you.
Ricki
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! 😉
Richa
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 https://www.veganricha.com/2013/04/broccoli-dal-mung-bean-and-brown-lentil.html
Gabby @ the veggie nook
YUM! Pure comfort in a bowl!
Anonymous
Just made this, it’s really good! My BF also loved it, thanks!
Richa
Awesome! so glad you liked it!
Honey Narasiah
Looks like a simple yet tasty dish! I will try this this week!
Annie
I’m comin’ over!
Sevimin Aşkanasi
it looks great
very tasty
Ema
This looks so good. I think I know what is going to be for dinner tonight.
Richa
Awesome! Let me know how ti turns out!
Cadry
What colors! They are so vibrant and just pop! I can see where you got your cooking talents!
Divya Shivaraman
stew looks wonderful dear
Gayathri Ramanan
Healthy, yummy and comforting food