High Fructose Corn Syrup Free Vegan Cozy Moong Dal
Warm, deeply spiced, and genuinely soul-satisfying, this moong dal is the kind of bowl that earns a permanent spot in your weeknight rotation. Split yellow mung beans simmer down into a silky, porridge-like base seasoned with turmeric and salt, while a separately built tadka — bloomed cumin and mustard seeds, golden onion, garlic, ginger, and jammy tomato — gets poured right over the top to infuse every bite with layered, aromatic flavor. The whole thing comes together with whole spices, fresh aromatics, and coconut oil, so there's no processed sweetener hiding anywhere in the ingredient list. That matters more than you might think, since packaged sauces and spice blends are common culprits for sneaking in unwanted additives — cooking from scratch like this keeps everything clean and transparent. A squeeze of fresh lemon juice at the end brightens the richness beautifully, and a handful of cilantro adds a pop of freshness if you're into it. Spoon it over basmati rice or scoop it up with flatbread for a complete, comforting meal that tastes like it took far more effort than it actually did.
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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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