Walnut Free Vegan Cozy Moong Dal
Thick, golden, and deeply aromatic, 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 silky, porridge-like base seasoned with turmeric and salt, then get finished with a sizzling tadka — that fragrant pour of spiced oil that transforms the whole pot in an instant. Cumin seeds and black mustard seeds pop in hot coconut oil before onion, garlic, ginger, and tomato cook down into a jammy, intensely savory mixture that gets stirred right into the dal. A squeeze of fresh lemon juice at the end brightens everything up and ties all those warm spices together beautifully. This recipe is naturally free from tree nuts at every step — no swaps needed, no label-checking required, just straightforward pantry ingredients doing exactly what they're supposed to do. Serve it over fluffy basmati rice or scoop it up with flatbread, and don't skip the cilantro if you have it on hand — it adds a fresh, herby lift that really completes the dish.
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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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