Almond Free Vegan Cozy Moong Dal
Warm, deeply spiced, and soul-satisfying, this moong dal is the kind of bowl that makes you feel looked after from the inside out. Split yellow mung beans simmer down into a silky, porridge-like base seasoned with turmeric and salt, then get finished with a sizzling tadka — a fragrant pour of coconut oil bloomed with cumin seeds, mustard seeds, onion, garlic, ginger, and tomato that transforms the whole pot. That tadka technique is the real magic here: the mustard seeds pop, the tomato breaks down into something jammy, and the oil carries every bit of that flavor straight into the dal. A bright hit of lemon juice at the end pulls everything together and keeps it from feeling heavy. Tree-nut-free by nature, this recipe relies entirely on pantry staples and fresh aromatics, so there's nothing to swap or second-guess. Ladle it over basmati rice or scoop it up with flatbread, and don't skip the cilantro if you have it — it adds a fresh, herby lift that rounds out the warmth beautifully.
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Learn more →Ingredients
4 servings
For the dal
- 1 cup yellow moong dal (split yellow mung beans)
- 3 cups water
- ½ tsp ground turmeric
- ¾ tsp salt, plus more to taste
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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