Vegan Cozy Moong Dal
Few things hit as hard as a bowl of golden, steaming dal on a weeknight when you need something warming and deeply satisfying. Split yellow mung beans cook down into a silky, porridge-like base that's naturally rich and filling without a single drop of dairy or animal product in sight. The real magic here is the tadka — a sizzling pour of coconut oil bloomed with cumin seeds, mustard seeds, onion, garlic, ginger, and tomato that gets stirred right into the dal at the end, layering in smoky, jammy, aromatic depth. A squeeze of fresh lemon juice at the finish brightens everything up and keeps the flavors lively rather than heavy. This recipe makes four servings, so it's just as practical for meal prep as it is for a cozy family dinner. Spoon it over basmati rice or scoop it up with flatbread, and don't skip the cilantro if you have it — it adds a fresh, herby lift that ties the whole bowl together.
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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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