Simple and Delicious Yellow Moong Dal Recipe
Intro
Yellow Moong Dal is one of the simplest and healthiest Indian lentil dishes — light, comforting, and packed with protein. It’s perfect for beginners, takes very little time to cook, and pairs beautifully with plain rice or roti. This no-fuss recipe uses everyday ingredients and basic techniques, making it ideal for daily meals or a quick, nutritious dinner.
Yellow moong dal is rich in protein, fibre and essential vitamins. View detailed nutrition info here (Source: Saltie)
Yellow Moong Dal is not only a staple comfort food in many Indian households but also a powerhouse of nutrition. Rich in protein, fibre, and essential vitamins, this simple dal is easy to digest and perfect for a wholesome meal any time of the day.
Ingredients
Serves 2–3 people
- ½ cup yellow moong dal (split yellow lentils)
- 2 cups water (for boiling the dal)
- 1 tablespoon ghee or oil
- ½ teaspoon cumin seeds
- 1–2 dried red chilies (optional)
- 1 small onion, finely chopped (optional)
- 1 small tomato, chopped
- 1 teaspoon grated ginger (or ginger paste)
- ¼ teaspoon turmeric powder
- Salt to taste
- Fresh coriander leaves for garnish
- Lemon juice (optional, for serving)
📌 Note: You can always tweak ingredients later to suit your personal taste or regional varition.
Utensils Required
- Medium saucepan or pressure cooker (for boiling the dal)
- Small frying pan (for tadka/tempering)
- Ladle or spoon for stirring
- Chopping board and knife
- Bowl (for rinsing the dal)
- Measuring cups and spoons (optional, but helpful for accuracy)
🛠️ If you’re using a pressure cooker to cook yellow moong dal, 1–2 whistles on medium heat is usually enough. If using an open saucepan, simmer until soft (15–20 minutes).
Instructions (Step-by-Step)
- Rinse the dal:
Wash the yellow moong dal 2–3 times in water until the water runs mostly clear. Drain. - Cook the dal:
In a saucepan or pressure cooker, add the rinsed dal and 2 cups of water.- If using a pressure cooker: Cook for 1–2 whistles on medium heat.
- If using a saucepan: Simmer uncovered for 15–20 minutes, or until the dal is soft and mushy. Stir occasionally and add more water if needed.
- Mash lightly:
Once cooked, mash the dal slightly with the back of a spoon or ladle to make it creamy. Set aside. - Prepare the tadka (tempering):
In a small frying pan, heat 1 tablespoon of ghee or oil.- Add cumin seeds and let them splutter.
- Add dried red chillies (if using), grated ginger, and chopped onion (if using). Sauté until onions turn golden.
- Add chopped tomatoes and turmeric. Cook until the tomatoes soften.
- Combine and simmer:
Pour the tadka over the cooked dal. Add salt to taste.
Mix well and simmer for 2–3 minutes to blend the flavors. - Garnish and serve:
Your yellow moong dal is almost ready. Garnish with chopped coriander leaves. Add a squeeze of lemon juice if desired. Serve hot with steamed rice or roti.
Properly cooking the yellow moong dal results in a creamy, comforting dish perfect for everyday meals.
For a broader look at different Indian dals and their health benefits, check out this guide to easy, quick and healthy dals.
Timings
- Preparation time: 5 minutes
- Cooking time: 20 minutes (pressure cooker may be faster)
- Total time: 25 minutes
⏱️ Tip: Soaking the dal for 15–20 minutes beforehand can reduce cooking time slightly, especially in a saucepan.
Tips & Variations
Consistency Control: Add more water if you prefer a thinner dal. For a thicker version, simmer longer after adding the tadka.
No Onion, No Problem: Skip the onion to make it simpler and more sattvic — it’ll still taste delicious.
Spice Swap: Add a pinch of red chilli powder or green chillies for more heat.
Ghee Upgrade: Tempering in ghee gives a rich, authentic flavour. Use oil for a vegan version.
Protein Boost: Add a handful of soaked moong sprouts toward the end of cooking.
Kids’ Friendly: Reduce or skip the chillies to make it gentle on little stomachs.
This yellow moong dal recipe is a staple in many Indian kitchens and loved for its simplicity and flavour
Nutrition Facts
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 180 kcal |
| Protein | 12 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 8 g |
| Fat | 3 g |
| Saturated Fat | 0.5 g |
| Sodium | 200 mg |
| Sugar | 2 g |
Looking for more beginner-friendly Indian dishes? Visit CurryBasics.com to browse our full recipe list.
Simple Yellow Moong Dal (Moong Dal Tadka)
Ingredients
Equipment
Method
- Wash the yellow moong dal 2–3 times in water until the water runs mostly clear. Drain.
- In a saucepan or pressure cooker, add the rinsed dal and 2 cups of water.
- Cook for 1–2 whistles on medium heat.
- Simmer uncovered for 15–20 minutes, or until the dal is soft and mushy. Stir occasionally and add more water if needed.
- Once cooked, mash the dal slightly with the back of a spoon or ladle to make it creamy. Set aside.
- In a small frying pan, heat 1 tablespoon of ghee or oil. Add cumin seeds and let them splutter. Add dried red chilies (if using), grated ginger, and chopped onion (if using). Sauté until onions turn golden.
- Add chopped tomatoes and turmeric powder. Cook until the tomatoes soften.
- Pour the tadka over the cooked dal. Add salt to taste. Mix well and simmer for 2–3 minutes to blend the flavors.
- Garnish with fresh coriander leaves and a squeeze of lemon juice if desired. Serve hot with rice or roti.
