Xanthan Gum Free Vegan Cozy Moong Dal
Moong dal is one of those deeply comforting dishes that feels like a warm hug in a bowl — golden, fragrant, and satisfying in the most wholesome way. Split yellow mung beans simmer down into a silky, porridge-like base seasoned with turmeric and salt, then get finished with a sizzling tadka of coconut oil, popping mustard seeds, cumin, onion, garlic, ginger, and tomato that transforms the whole pot into something truly special. That tadka step is the heart of the recipe — watching the seeds pop and the tomato break down into a jammy, oil-kissed mixture is as rewarding to make as it is to eat. Because this dish is built entirely from whole spices, legumes, fresh aromatics, and simple pantry staples, there are no thickeners or stabilizers hiding anywhere — it thickens naturally as the dal breaks down, the way it always has. That makes it a genuinely worry-free choice for anyone avoiding xanthan gum, which tends to sneak into packaged spice blends, sauces, and convenience foods. A squeeze of lemon juice at the end brightens everything up, and a handful of fresh cilantro over the top adds a pop of color. Ladle it over basmati rice or scoop it up with flatbread for a meal that's cozy, nourishing, and completely from scratch.
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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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