Moong Dal Recipe (Two Ways)
Serves 8
20 mins prep
40 mins cook
60 mins total
Here are two flavorful and comforting ways to enjoy moong dal. One option combines roasted tomatoes and garlic for a rich, vibrant dish, while the other adds fragrant fenugreek leaves (methi) for a fresh, green twist. Start with a base of cooked moong dal, then pick your favorite—or try both!
Moong Dal (make dal and choose either tomato garlic or methi option)
Tomato Garlic Option
Methi Option
Cook Moong Dal
Rinse the lentils until the water runs clear and drain in colander. In a medium pot, combine moong dal, chopped onions, turmeric, and water. Bring to a boil.
Lower the heat and cook for about [timer minutes=30]30 minutes[/timer]. Add salt to taste and continue to cook until lentils become a bit mushy, reaching a thick, sauce-like consistency. Choose either the tomato garlic or methi option below.
Tomato Garlic Moong Dal
Preheat the oven to 400°F. Cut tomatoes into quarters (or halves for grape/cherry tomatoes) and place them on a parchment-lined baking sheet. Prepare the garlic by peeling off the papery layers and trimming the top. Place the garlic on a small piece of foil, drizzle 5 teaspoons of oil on the tomatoes and 1 teaspoon on the garlic. Wrap the garlic in foil, and place it on one side of the baking sheet.
Roast in the oven until the tomatoes are soft and slightly browned and the garlic is tender, about [timer minutes=30]30-40 minutes[/timer]. Let cool, then squeeze the garlic pulp and mash with a fork.
Heat 2 tablespoons oil in a saucepan over medium-high heat. Add cumin seeds, when the seeds start to crackle, add dried red chillies and curry leaves, and sauté for about [timer minutes=2]2 minutes[/timer].
Add the roasted tomatoes, mashed garlic, red chili powder, coriander powder, and turmeric. Mash to a coarse consistency and cook for [timer minutes=2]2 minutes[/timer].
Stir the tomato-garlic mixture and half the cilantro into the cooked dal. Simmer for [timer minutes=5]5-10 minutes[/timer], then add lemon juice and adjust seasoning.
Transfer the dal to a serving dish. Heat ghee in a small pan at medium heat. Turn off the stove, stir in paprika, and pour over the dal. Serve with steamed rice.
Methi Moong Dal
Heat oil in a saucepan over medium-high heat. Add cumin seeds and let them splutter. Add chopped onions and sauté until translucent, about [timer minutes=5]5 minutes[/timer]. Add grated garlic, ginger, and cook until fragrant, about [timer minutes=2]2 minutes[/timer].
Add green chilies, ground coriander, garam masala, red chili powder, ground cumin, and turmeric. Stir and cook for [timer minutes=2]2 minutes[/timer], being careful not to burn the spices. Add chopped fenugreek leaves and cook until softened, about [timer minutes=3]3 minutes[/timer].
Stir the onion-fenugreek mixture, lemon juice, and half the cilantro into the cooked dal. Simmer for [timer minutes=5]5-10 minutes[/timer] and adjust seasoning.
Transfer the dal to a serving dish. Heat ghee in a small pan at medium heat, add button chilies, fry for [timer minutes=1]1 minute[/timer]. Turn off the stove and stir in asafetida. Pour the seasoned ghee over the dal. Serve with steamed rice.