Mung Daal, also known as Moong Dal, is a delicious and nutritious Indian dish made primarily from yellow split peas. This comforting, protein-packed recipe is perfect for weeknight dinners or meal prep, and it pairs beautifully with rice or flatbreads. With its rich flavors and aromatic spices, this dish is sure to become a staple in your kitchen. Let’s dive into this Irresistible Mung Daal Recipe (Moong Dal) that will leave your taste buds dancing!
Why It’s Crowd-Pleasing
Mung Daal has a unique charm that makes it a favorite among many. The combination of spices creates a warm, inviting aroma that fills your home and makes it impossible to resist. Here’s why this dish is so beloved:
- Versatile: Mung Daal can be served as a main or side dish, making it suitable for various meals.
- Healthy: High in protein and fiber, this dish is a nutritious choice that doesn’t compromise on flavor.
- Simple Ingredients: Most of the ingredients are pantry staples, making it easy to whip up at any time.
- Quick to Prepare: This recipe can be ready in under an hour, perfect for busy weeknights.
What to Buy
To create the perfect Mung Daal, you’ll need a few key ingredients. Below is a list of what to buy:
- 1 tablespoon sesame oil: Adds a nutty flavor to the dish.
- 1 large sweet onion: Provides sweetness and depth.
- 2-3 cloves garlic: Enhances the overall taste with its aromatic presence.
- 1 tablespoon fresh grated ginger: Adds freshness and a slight zing.
- 1 tablespoon tomato paste: Brings richness and a hint of acidity.
- 1 teaspoon salt: Essential for flavor balance.
- 1 teaspoon ground cumin: Offers earthiness and warmth.
- 1 teaspoon ground coriander: Adds a citrusy note.
- 1 teaspoon turmeric: Gives a vibrant color and health benefits.
- 1 teaspoon ground cardamom: Infuses a sweet and spicy aroma.
- 4+ cups vegetable broth: The base of your Mung Daal; use homemade or store-bought.
- 1 cup dried yellow split peas (or red lentils): The star of the dish, packed with protein.
- Chopped cilantro for garnish: Freshness to finish the dish.
Cook’s Kit
To prepare this delicious recipe, you’ll need a few kitchen essentials:
- Large pot or Dutch oven: Ideal for cooking the Mung Daal evenly.
- Wooden spoon: Perfect for stirring ingredients without scratching your pot.
- Measuring spoons: For accurate ingredient measurements.
- Knife and cutting board: Essential for chopping your vegetables.
- Serving bowl: To present your beautiful Mung Daal.
Irresistible Mung Daal Recipe (Moong Dal): Step-by-Step Guide
Cooking Mung Daal is a straightforward process. Follow these steps to create your irresistible dish:
Step 1: Sauté the Aromatics
In a large pot or Dutch oven, heat 1 tablespoon of sesame oil over medium heat. Once hot, add the chopped onion and sauté for about 5-7 minutes until softened and translucent. Next, stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Step 2: Add the Spices
Add the tomato paste, salt, ground cumin, ground coriander, turmeric, and ground cardamom to the pot. Stir well, allowing the spices to toast slightly in the oil for about a minute. This step enhances their flavors and aromas.
Step 3: Introduce the Peas
Add the dried yellow split peas (or red lentils) to the pot, stirring to combine with the sautéed mixture. This will help coat the peas with the flavorful spices.
Step 4: Pour in the Broth
Pour 4 cups of vegetable broth into the pot. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-35 minutes, or until the peas are tender.
Step 5: Blend (Optional)
For a creamier texture, you can use an immersion blender to blend part of the Mung Daal. If you prefer a chunkier consistency, skip this step.
Step 6: Adjust Seasoning
Taste the Mung Daal and adjust the seasoning if necessary. Add more salt or spices to suit your preferences.
Step 7: Serve and Garnish
Ladle the Mung Daal into bowls and garnish with freshly chopped cilantro. Serve warm with rice or your favorite flatbread for a complete meal.
Substitutions by Category
If you’re missing an ingredient or have specific dietary preferences, here are some substitutions:
- Oil: Substitute sesame oil with coconut oil or olive oil.
- Onion: Use shallots or leeks if preferred.
- Garlic: Garlic powder can be used in a pinch.
- Peas/Lentils: Green split peas or even chickpeas can work well in this recipe.
- Broth: Water can be used instead of vegetable broth for a lighter option.
Notes from the Test Kitchen
- For added heat, consider adding a pinch of red pepper flakes or diced green chilies with the onions.
- This dish keeps well in the fridge for up to 5 days, making it perfect for meal prep.
- Feel free to experiment with additional vegetables. Carrots, spinach, or kale can be a delightful addition!
- If you prefer a thicker consistency, reduce the amount of broth or cook uncovered for the last 10 minutes.
Storing, Freezing & Reheating
To store your Mung Daal, let it cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 5 days. For longer storage, freeze the Mung Daal in a freezer-safe container for up to 3 months. To reheat, simply thaw overnight in the refrigerator, then warm on the stovetop over low heat, adding a splash of water or broth if needed to reach your desired consistency.
Questions People Ask
Can I use red lentils instead of yellow split peas?
Absolutely! Red lentils cook faster and will create a creamier texture. Just keep an eye on the cooking time as they may only need about 15-20 minutes.
What can I serve with Mung Daal?
Mung Daal pairs wonderfully with steamed basmati rice, naan, or roti. For a complete meal, serve it alongside a fresh salad or a side of Sweet Chili Garlic Tofu Bowls With Pickled Veg.
Is Mung Daal gluten-free?
Yes! Mung Daal is naturally gluten-free, making it a great option for those with gluten sensitivities.
Can I make Mung Daal in a slow cooker?
Yes! Simply combine all the ingredients in your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Adjust the broth as needed for your desired consistency.
After savoring your , why not indulge in a delightful dessert? Here are some sweet ideas:
In Closing
Whether you’re new to cooking or a seasoned chef, this Irresistible Mung Daal Recipe (Moong Dal) will impress your family and friends alike. With its rich flavors, nourishing ingredients, and simple preparation, this dish is a must-try for anyone who appreciates comforting, home-cooked meals. Enjoy the process, and don’t forget to share your creation with loved ones for a truly fulfilling experience!
Irresistible Mung Daal Recipe (Moong Dal)
Ingredients
Equipment
Method
- In a large pot or Dutch oven, heat 1 tablespoon of sesame oil over medium heat. Once hot, add the chopped onion and sauté for about 5-7 minutes until softened and translucent. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the tomato paste, salt, ground cumin, ground coriander, turmeric, and ground cardamom to the pot. Stir well, allowing the spices to toast slightly in the oil for about a minute.
- Add the dried yellow split peas (or red lentils) to the pot, stirring to combine with the sautéed mixture.
- Pour 4 cups of vegetable broth into the pot. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-35 minutes, or until the peas are tender.
- For a creamier texture, use an immersion blender to blend part of the Mung Daal. If you prefer a chunkier consistency, skip this step.
- Taste the Mung Daal and adjust the seasoning if necessary. Add more salt or spices to suit your preferences.
- Ladle the Mung Daal into bowls and garnish with freshly chopped cilantro. Serve warm with rice or your favorite flatbread.
Notes
- For added heat, consider adding a pinch of red pepper flakes or diced green chilies with the onions.
- This dish keeps well in the fridge for up to 5 days, making it perfect for meal prep.
- Feel free to experiment with additional vegetables like carrots, spinach, or kale.
