Irresistible Mung Daal Recipe (Moong Dal)
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Irresistible Mung Daal Recipe – Also known as Moong Dal and Mung Dahl, this vegan-friendly and gluten-free Indian dish is incredibly delicious and comforting, super healthy, and terrifically easy to make at home.
Easy Homemade Mung Dahl Recipe
We love Indian food! From curries and tandoori recipes to chutneys, pakora, and more, we often enjoy Indian-inspired dinners as part of our regular weekly meal plan. And daal (also spelled dahl and dal) is one of the simplest dishes to make at home!
Authentic dahl is a vegan and gluten-free curry dish, made with dried yellow split peas or red lentils. It has a hearty, creamy, porridge-like consistency that makes for perfect comfort food. Loaded with warm Indian spices, like turmeric and cardamom, daal is best served hot with rice and a sprinkling of fresh herbs.
Not only is this Irresistible Moong Dal recipe rich and satisfying, but it’s also packed with budget-friendly and healthful ingredients.
While there are many Indian recipes that I adore, Moong Dal is one of my favorites for a quick and easy weeknight meal. It only takes a little over 30 minutes and one pot to make, with no need to soak the peas or lentils before cooking.
Mung Dal is healthy, filling, inexpensive, and is gluten-free, dairy-free, meat-free, and is even nut-free. It’s a perfect crowd-pleasing meal, especially to serve friends and family with dietary restrictions!
What Ingredients You Need For This Mung Daal (Moong Dal) Recipe
Much of what is needed for this recipe are pantry items that are easy to purchase at any grocery store. The marvelously simple ingredients in a traditional Moong Dahl are elevated with lots of vibrant spices that are staples in Indian cooking and are also common to find at your local grocer.
Here is what you need to make irresistible homemade Mung Dal:
- Sesame oil – Highly recommend that you use, but can be substituted with other cooking oil
- Onion – peeled and chopped
- Garlic – minced
- Fresh Ginger – grated
- Tomato Paste – the thick stuff
- Spices – salt, ground cumin, ground coriander, turmeric, and ground cardamom
- Vegetable Broth – homemade or store bought
- Dried Yellow Split Peas – or red lentils will work as well
- White Rice – for serving
- Chopped Cilantro – suggested for garnishing
PRO TIP: Although some Moong Daal recipes using yellow split peas state that you must soak them before cooking, it is not really necessary. The daal will just take a little longer to cook. Check out the full recipe at the bottom of this post for cooking times for both dried split yellow peas and red lentils.
How To Make Irresistible Mung Daal
You won’t believe how deeply flavorful this vegan Mung Dahl recipe is while only taking about 40 minutes to make.
We often make a large batch for a quick and easy weeknight dinner and then enjoy leftovers reheated for lunch throughout the week.
Here’s how to make authentic Moong Dal at home:
- First, set a 4-6 quart sauce pot over medium heat. Add the sesame oil, chopped onion, minced garlic, and grated ginger to the hot oil. Sauté for several minutes to soften.
- Next, stir in the tomato paste, salt, cumin, coriander, turmeric, and cardamom. Sauté for another minute as you enjoy the terrific fragrance.
- Pour in the vegetable broth and the split yellow peas (or red lentils.) Bring to a boil, stir and reduce the heat to a simmer. Simmer the daal until the peas become soft; red lentils will take about 10 minutes less to cook.
- Taste, then salt and pepper as needed. Serve as is, or feel free to add additional broth if you would like the daal a little thinner.
- Enjoy right away or make as a Meal Prep by portioning cooled Moong Dal separate from the cooked rice in airtight containers, and keep in the fridge for up to 5-6 days. The flavors get even better as all of the ingredients continue to mingle together!
Thick or Thin? It should be noted that the thickness of the dahl is very personal. Some restaurants serve it thin like a brothy soup, and some serve it thick like porridge. Both ways are good! So just stir in a bit of broth or water to reach your desired consistency.
Get the Complete Irresistible Mung Daal (Moong Dal) Recipe + VIDEO Below. Enjoy!
Frequently Asked Questions
How Long Does This Recipe Last?
This recipe can stay in an airtight container in the fridge for 5 to 6 days. After that, you will need to store it in the freezer.
Can I Freeze Leftovers?
This is a perfect recipe to keep leftovers in the freezer. That way, you have rich dal available whenever you desire to reheat it. You can even make enough to double the recipe and keep the second batch in the freezer for the next time you crave it.
Is This Recipe Healthy For You?
This recipe is full of vitamins, iron, calcium, and potassium making this side dish something special to add to your menu. It is gluten-free, dairy-free, nut-free and vegan.
What Can I Serve with Moong Dal (Moong Daal)?
Serve warm bowls of Mung Dahl with chopped cilantro, Basmati Rice, and Homemade Naan Bread.
You can also choose to enjoy it with brown rice or try Cauliflower Rice for an even healthier meal.
Looking For More Indian Inspired Recipes?
- Vegetable Pakora with Kale Recipe
- Irresistible Red Lentil Curry Recipe
- Creamy Saag Paneer Recipe
- Green Mango Chaat Recipe
- Crockpot Chickpea Curry Recipe
- Kulfi Indian Ice Cream Recipe
- Easy Vegan Stir Fry Sauce Recipe with Noodles
Irresistible Mung Daal Recipe (Moong Dal)
- 1 tablespoon sesame oil
- 1 large sweet onion peeled and chopped
- 2-3 cloves garlic minced
- 1 tablespoon fresh grated ginger
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- ½ teaspoon ground cardamom
- 4+ cups vegetable broth
- 1 cup dried yellow spilt peas (or red lentils)
- chopped cilantro for garnish
- Set a 4-6 quart saucepot over medium heat. Add the sesame oil, chopped onion, garlic, and ginger. Sauté for 5-7 minutes to soften.
- Stir in the tomato paste, salt, cumin, coriander, turmeric, and cardamom. Sauté another minute or two.
- Pour in the vegetable broth and split peas. Bring to a boil. Stir and reduce the heat to a simmer. Simmer the daal for 30-40 minutes, until the peas are soft. (Red lentils will take approximately 20-25 minutes.)
- Taste, then salt and pepper as needed. Add additional broth if you would like the daal a little thinner.
- Serve warm with basmati rice.
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This is my first time cooking moong dal, and I searched for a recipe using spices I had on hand. I used split yellow mung beans, ghee instead of sesame oil, about 3 cups vegetable broth, and served it with basmati rice. SO GOOD, hope it works for my vata-reducing ayurvedic diet ! btw LOVE the website
This recipe deserves a five star rating. It was simple and delicious, thank you!
Very useful information on the Mung daal recipe. Thanks for such amazing words.
Really frickin’ good. I diced a couple of old tomatoes because I had them and held the tomato paste. Turned out great! Thanks for the recipe :)
Very easy and VERY tasty! It’s delicious, filling, but – beware – it’s also addictive! I couldn’t help but go back for seconds, and then thirds, and before I knew it, it was gone! Definitely recommend if you’re looking for something warm, simple, and flavorful.
This is packed full of amazing flavors! Such an amazing meal!
Delicious recipe! Perfect for fall!
Great recipe and even better flavor!