Hazelnut Free Vegan Cozy Moong Dal
Warm, golden, and deeply satisfying, this vegan moong dal is the kind of bowl that feels like a hug on a cold evening. Split yellow mung beans simmer down into a thick, porridge-like base seasoned with turmeric and salt, then get finished with a sizzling tadka of cumin seeds, mustard seeds, onion, garlic, ginger, and tomato that blooms into something genuinely fragrant and jammy. That two-step process — cooking the dal low and slow, then building the spiced oil separately — is what gives this dish its layered, restaurant-quality depth without requiring anything complicated. A bright squeeze of lemon juice at the end pulls everything together beautifully. The entire ingredient list is built around pantry staples and fresh produce, so there's no need to scan labels or worry about hidden nut-based oils or cross-contact from specialty products. Serve it over basmati rice or scoop it up with flatbread, and don't skip the fresh cilantro if you have it — it adds a pop of color and freshness that really completes the bowl.
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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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