Fish Free Vegan Cozy Moong Dal
Moong dal is one of those dishes that feels like a warm hug in a bowl — golden, fragrant, and deeply satisfying in a way that's hard to explain until you've had a proper spoonful. Split yellow mung beans cook down into a silky, porridge-like base that's naturally light yet filling, and the real magic happens when the tadka hits the pot. That sizzling pour of coconut oil bloomed with cumin seeds, mustard seeds, onion, garlic, ginger, and jammy tomato transforms a simple legume into something genuinely craveable. Every ingredient here is straightforward and plant-based, so there's no need to scan labels for hidden fish sauce, anchovy paste, or Worcestershire — a surprisingly common issue with restaurant versions of lentil dishes. A squeeze of fresh lemon juice at the end brightens everything up and keeps the flavors lively rather than heavy. Serve 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 ties the whole bowl together.
About FigFig 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
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!