Nitrate & Nitrite Free Vegan Cozy Moong Dal
Warm, golden, and deeply satisfying, this moong dal is the kind of bowl that feels like a hug from the inside out. 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 transforms the whole pot into something truly special. The tadka technique — blooming whole spices in hot oil until they pop and crackle — is what gives this dish its layered, restaurant-worthy depth without any complicated steps. A bright squeeze of lemon juice at the end ties everything together and lifts the richness of the coconut oil beautifully. For anyone navigating processed-meat-heavy comfort food territory, this is a genuinely hearty alternative built entirely from whole plants and pantry spices — no cured or preserved ingredients anywhere in sight. Serve it over fluffy basmati rice or scoop it up with flatbread, and don't skip the fresh cilantro if you have it on hand — it adds a clean, herby finish that makes every bite feel complete.
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!