Irresistible Mung Daal Recipe (Moong Dal)
A comforting, spiced mung daal (moong dal) made with yellow split peas or red lentils, aromatic spices, and vegetable broth.
Equipment
- 4–6 quart saucepot
Ingredients
Ingredients
- 1 tablespoonsesame oil
- 1 largesweet onionpeeled and chopped
- 2-3 clovesgarlicminced
- 1 tablespoonfresh grated ginger
- 1 tablespoontomato paste
- 1 teaspoonsalt
- 1 teaspoonground cumin
- 1 teaspoonground coriander
- 1 teaspoonturmeric
- 1/2 teaspoonground cardamom
- 4 +cupsvegetable broth
- 1 cupdried yellow spilt peas or red lentils
- chopped cilantro for garnish
Instructions
Instructions
- Place a 4–6 quart saucepot over medium heat and add 1 tablespoon sesame oil. When the oil is hot, add 1 large sweet onion (peeled and chopped), 2–3 cloves garlic (minced), and 1 tablespoon fresh grated ginger. Sauté, stirring occasionally, until the onion softens and becomes translucent, about 5–7 minutes.
- Add 1 tablespoon tomato paste, 1 teaspoon salt, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon turmeric, and ½ teaspoon ground cardamom. Cook, stirring continuously, for 1–2 minutes to bloom the spices and combine with the onion mixture.
- Pour in 4+ cups vegetable broth and add 1 cup dried yellow split peas (or red lentils). Stir to combine and bring the pot to a gentle boil.
- Reduce the heat to maintain a simmer. Partially cover the pot and simmer, stirring occasionally to prevent sticking, until the legumes are very tender: 30–40 minutes for yellow split peas, or approximately 20–25 minutes for red lentils.
- Taste and adjust seasoning with additional salt if needed. If the daal is thicker than you prefer, add more vegetable broth a little at a time until you reach the desired consistency.
- Remove from heat and serve warm, garnished with chopped cilantro.
Notes
Notes
Although some recipes using yellow split peas state you must soak them before cooking, it’s really not necessary. The daal will just take a little longer to cook.
The thickness of dahl is very personal. Some restaurants serve it thin like a thin soup, and some serve it thick like porridge. Both ways are good! Add broth or water to reach your desired consistency.
Although some recipes using yellow split peas state you must soak them before cooking, it’s really not necessary. The daal will just take a little longer to cook.
The thickness of dahl is very personal. Some restaurants serve it thin like a thin soup, and some serve it thick like porridge. Both ways are good! Add broth or water to reach your desired consistency.