Low Sodium Tomato-Ginger Masala Mung Bean Dal

Total time1 hr 10 min

Prep time15 min

Cook time55 min

Low Sodium Tomato-Ginger Masala Mung Bean Dal

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1 cup whole mung beans, rinsed and picked over
4 cups water
3 tbsp extra virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, peeled and finely grated
1 can (14 oz) diced tomatoes
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
½ tsp garam masala
¼ tsp cayenne pepper
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the tarka

1 tsp cumin seeds
½ tsp brown mustard seeds
¼ tsp ground turmeric

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
1 lemon, cut into wedges (optional)

Instructions

1
Rinse the mung beans in a fine-mesh strainer under cold running water until the water runs clear. Transfer to a large saucepan or Dutch oven, add 4 cups water, and bring to a boil over high heat. Reduce the heat to medium-low and simmer, partially covered, until the beans are completely tender and beginning to split, 35–40 minutes. Skim any foam that rises in the first 10 minutes. Do not drain.
2
While the beans cook, heat 2 tbsp of the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent with golden edges, about 8–10 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!