Dry Yellow Moong Dal Recipe

Dry Yellow Moong Dal Recipe

This dry yellow moong dal recipe comes with a story. 🙂 I grew up eating dal (lentils) all the time. To be honest, I didn’t care for it much as a child. I would complain to my Mom and call it “jail food.” (They serve dal and roti to jail inmates in India or this is what I have been made to believe by watching one too many Bollywood movies :P). Now that I am old and wise (:P) I realize how awesome dal is. Not only is it incredibly delicious and nutritious (high in protein and fibre) but dal is super easy to make! 

Aside: Sorry Mom for being ungrateful at times and thank you for always making sure we had food on the table! You also worked full-time so that makes you a serious bause. 

This particular dry yellow moong dal recipe come from my mother in law! You see, there are so many South Asian variations on dal! My Mom is from Punjab and my mother in law is from Gujurat. I have been blessed with trying out these different cuisines. My Mom’s Punjabi dal recipe is also amazing which I will be posting soon. 

This dry yellow moong dal recipe is slightly easier and is dedicated to Julia, a friend from work, who asked me for a “Canadian girl dal recipe.” I think she means a super easy dal recipe that you can’t mess up. This is one of those recipes! 

Dry Yellow Moong Dal Recipe
Dry Yellow Moong Dal Recipe | happygut.ca


Dry Yellow Moong Dal Recipe
Serves 2
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  1. 1 cup dry yellow moong dal, washed and soaked for 10 minutes
  2. 3 cups water
  3. 3 tbsp oil (I use avocado or olive oil)
  4. 2 cloves of garlic
  5. 1 tsp cumin seeds
  6. 1 tsp mustard seeds
  7. 1 small tomato, chopped
  8. 1/2 tsp of turmeric
  9. 4-5 curry leaves (optional)
  10. 1/2 green chilli (deseeded if you don't like spice)
  11. salt, to taste
  12. handful of freshly chopped cilantro, optional (for garnish)
  13. sprinkle of garam masala, optional (for garnish)
  1. Wash and soak dal for 10 minutes
  2. Heat oil over medium heat in a pot
  3. Using a mortar and pestle or a small food processor crush garlic, cumin and green chilli (you can also just chop them up very finely and then combine them by hand)
  4. When oil is hot, add the mustard seeds
  5. Once the mustard seeds start to crack, add the garlic, cumin and chilli mixture and sauté just until the garlic starts to brown
  6. Add the turmeric, curry leaves, if using, & tomato
  7. Add the lentils and water
  8. Bring to a boil and then lower heat to low-medium and simmer covered for about 30 minutes (if using a pressure cooker, this will take about 10-15 minutes), or until the consistency is like a thick soup
  9. Be sure to check it periodically to make sure it doesn't burn on the bottom
  10. Remove from heat and add the salt
  11. Add more water if you want it more soupy
  12. Adjust spices to taste and then garnish with some fresh cilantro and garam masala
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