Seed Oil Free Vegan Cozy Moong Dal
Moong dal is one of those deeply comforting dishes that wraps you up from the inside out — golden, fragrant, and just thick enough to feel like a proper meal. Split yellow mung beans simmer down into a silky, porridge-like base seasoned with turmeric and salt, then get finished with a tadka that is genuinely the star of the show. That tadka is built on coconut oil, which means you're completely clear of the industrially processed seed oils that sneak into so many restaurant and packaged versions of this dish. Cumin seeds and black mustard seeds bloom in the hot oil until they pop and crackle, then onion, garlic, ginger, and tomato cook down into a jammy, deeply spiced mixture that gets poured straight into the dal. The whole thing comes together with a bright hit of lemon juice and optional fresh cilantro, and it's genuinely wonderful ladled over basmati rice or scooped up with flatbread. It's plant-based, made entirely from whole pantry staples, and requires nothing exotic to pull off — just good technique and a little patience with the tadka.
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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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