Pork Free Vegan Cozy Moong Dal
Moong dal is one of those dishes that feels like a warm hug in a bowl — deeply savory, gently spiced, and satisfying in a way that's hard to explain until you've had a proper spoonful. Split yellow mung beans simmer down into a silky, porridge-like base seasoned with turmeric and salt, then get finished with a tadka that's the real star of the show. That tadka — a sizzling bloom of cumin seeds, mustard seeds, onion, garlic, ginger, and tomato cooked down until jammy — gets poured straight into the dal and transforms the whole pot. The coconut oil carries all those aromatics beautifully, and a final squeeze of lemon juice ties everything together with a bright little lift. Every single ingredient here is plant-based, so there's no need to scan labels or second-guess anything — just straightforward, wholesome cooking from start to finish. Ladle it over 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 contrast to all that warmth.
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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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