Perfect crowd-pleaser traditional moong dal recipe is made with marvellously vibrant spices that elevate the nutty lentils' flavours to a festive party edition. The lentil recipe is perfect vegetarian comfort food best to serve friends and family with dietary restrictions. It can be prepared with herbs into a hearty, creamy, soupy porridge loaded with traditional tadka masalas like turmeric and cardamom. It is served hot with boiled rice and a sprinkling of fresh herbs.
Basic information
The moong dal curry is a comforting one-pots steaming lentil soup sauteed with cumin seeds, cinnamon sticks, cardamoms and cloves and garam masala powder.
Taste, texture, nutrients and other details
About moong dal
Moong dal recipe without husks has a yellow colour. Mung beans, also known as green gram or moong, is prepared in multiple ways to get a range of recipes. In Indian Cuisine, both the whole lentils and the split ones are used. Moong dal can be cooked in clarified butter (or Ghee) to prepare a sattvic religious variant. The traditional yellow moong dal is recommended for children, old and sick people, easily digestible.
Yellow moong dal is also used to make delicious snacks. It is made into flour to be used in various recipes like- the Moong Dal Halwa, a popular Indian dessert served on wedding menus or religious ceremonies. It is made from whole mung beans (or ground yellow lentil) sauteed in clarified butter flavoured with cardamom and saffron.
Lentils and vegetables are vital components of most vegetarian Indian recipes like chutneys, pakora, more often served in India-inspired dinners or regular weekly meal plans.
Restaurant based moong dal
Lentils cooked with herbs are a flavoursome delicacy often served with sliced ginger and lemon wedges at restaurants. The obsession with moong, in particular, can be seen in regional cuisine, while, the most common is the classic moong dal curry tadka, often enjoyed with rice or roti and a side of pickles and papad.
Homemade moong dal
The yellow colour bean can be cooked at home by boiling till al dente and then, tempering (tadka) with cumin seeds, mustard seeds, asafoetida and curry leaves. The final moong dal fry is served as a savoury soupy porridge.
How to serve?
Moong dal curry can be served with rice (steamed rice, ghee rice, jeera rice) or roti (Indian flatbread).