Gluten Free Vegan Cozy Moong Dal
Few dishes deliver the kind of deep, soul-warming comfort that a well-made moong dal does, and this one absolutely delivers. Split yellow mung beans simmer down into a thick, creamy porridge laced with turmeric, then get finished with a sizzling tadka — that fragrant bloom of cumin seeds, mustard seeds, onion, garlic, ginger, and tomato cooked in coconut oil — that transforms the whole pot into something genuinely special. Every single ingredient here is naturally free of gluten, so there's no need to audit labels or worry about hidden flour or starch thickeners sneaking in. The technique does all the heavy lifting: the dal breaks down on its own into a silky, cohesive texture without any thickening agents whatsoever. A bright hit of fresh lemon juice at the end cuts through the richness and ties everything together beautifully. Serve it over basmati rice for a complete, satisfying meal, or just eat it straight from the bowl with a spoon and zero regrets.
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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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