Chestnut Free Vegan Cozy Moong Dal
Warm, deeply spiced, and genuinely comforting, this moong dal is the kind of bowl that feels like a hug on a cold evening. Split yellow mung beans simmer down into a silky, porridge-like base seasoned with turmeric and salt, then get finished with a sizzling tadka of coconut oil, cumin seeds, mustard seeds, onion, garlic, ginger, and tomato — a technique that layers in serious flavor without any complicated steps. The mustard seeds popping in hot oil and the jammy tomato mixture coming together in the pan are genuinely satisfying moments in the kitchen. Everything here is naturally plant-based and built entirely from pantry staples and fresh aromatics, so there's no need to scrutinize labels or worry about unexpected additions sneaking in. A squeeze of lemon at the end brightens the whole pot and ties all those warm spices together beautifully. Ladle it over basmati rice or scoop it up with flatbread, and don't skip the fresh cilantro if you have it — it adds a clean, herby lift that makes the bowl feel complete.
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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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