A dal recipe made of moong lentils, onions, tomatoes, garlic, and a few spices. It’s loaded with flavor, highly nutritious, and packed with protein!
Dal is the word for lentils across South Asia. It’s the main ingredient and the name of a popular dish that is enjoyed all across the world. With lots of different varieties from the type of dal to the way it’s made, it’s a delicious and filing meal enjoyed by everyone.
This is a satisfying indulgence and comfort food all in one. Some dal is made with more of a soup like consistency and others are made on the drier side to be served with flour tortillas. This particular recipe is one of many ways to enjoy yellow moong/mung dal.
How To Make Dal:
Here’s a brief overview of how to make moong dal with pictures to help guide you. Detailed instructions can be found on the recipe card below.
Start by washing and soaking the lentils in water for at least 30-40 minutes. Towards the end of the wait time, start the cooking process by browning the onions, which adds intense flavor, and then add the serrano pepper and garlic.
When the garlic is fragrant, add the tomato puree and spices. Cooking the vegetables and spices in hot oil creates a delicious savory base for the dish. Simmer until it develops a deeper color and the oil starts to rise and separate. You’ll see a thin layer of oil around the edges (refer to the image above on the right).
Then add the lentils, mix it all together, and pour in the water. This ensures that the lentils blend with the spice mixture and soak all the flavors as they cook.
Cover and cook on low heat until the water evaporates and the lentils are tender and cooked through. Garnish with chopped cilantro and serve with roti (flour tortilla), or any kind of flatbread.
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Moong Dal
Ingredients
- 1 cup (200 g) moong dal/ split yellow lentils
- 1 medium (200 g) yellow/white onion – chopped
- 2 medium (220 g/about 1 cup ) tomatoes – pureed
- 1 serrano – split in half lengthwise, only using 1 half
- 1 tsp garlic – minced
- 1 1/4 tsp salt
- 1 1/4 tsp red chili powder
- 1/4 tsp turmeric
- 3/4 cup water (180 ml)
- 3/4 tsp garam masala
- chopped cilantro for garnish (optional)
Instructions
- Rinse and soak the lentils in water for about 30-40 minutes. Closer to the end of the soaking time, start the cooking process.
- Heat oil in a pan and add the chopped onions. Cook on medium heat until onions become golden brown. Then add the garlic and 1 half of the serrano and cook for a few seconds until fragrant.
- Then add the tomato puree, red chili powder, turmeric, and salt. Mix everything together and simmer on medium-low heat, stirring occasionally, until the mixture develops a deeper color and the oil rises and separates. Add a little oil if it looks dry and sticks to the pan.
- When the spices are cooked through, drain the lentils, add them to the pan, and stir to coat in the mixture. Then the water, stir again, cover and cook on low heat until the water evaporates and the lentils are tender and cooked through.
- Lastly, mix in the garam masala and leave on the heat for another minute. Taste and adjust the salt as necessary.
- Remove from heat, garnish with chopped cilantro, if desired, and serve warm with tortillas or any kind of flatbread.
