Low Sodium Vegan Cozy Moong Dal

Total time45 min

Prep time10 min

Cook time35 min

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Ingredients

4 servings

For the dal

1 cup yellow moong dal (split yellow mung beans)
3 cups water
½ tsp ground turmeric
McCormick Gourmet Organic Ground Turmeric - 1.37 Oz Morton & Bassett Turmeric Spice Islands Turmeric Spicely Organic Turmeric, 1.7 oz Frontier Co Op Turmeric Root, Ground 16 Oz
See all
¾ 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 tadka

2 tbsp coconut oil or neutral oil
1 tsp cumin seeds
½ tsp black mustard seeds
1 small yellow onion, finely diced
3 garlic cloves, minced
1 tbsp fresh ginger, finely grated
1 medium tomato, finely chopped
1 tsp ground coriander
½ tsp ground cumin
¼ tsp cayenne pepper
1 tsp fresh lemon juice

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
cooked basmati rice or flatbread, for serving (optional)

Instructions

1
Combine the rinsed moong dal, 3 cups water, and ground turmeric in a medium saucepan. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, partially covered, for 20–25 minutes, stirring occasionally, until the dal is completely soft and has broken down into a thick, porridge-like consistency. Stir in the salt, then reduce the heat to low to keep warm.
2
Heat the coconut oil in a small skillet over medium-high heat until shimmering. Add the cumin seeds and mustard seeds and cook, swirling the pan, for 30–45 seconds, until the mustard seeds begin to pop and the cumin is fragrant — watch closely, as the seeds can brown quickly.

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