Mung Bean Dal

Ingredients

• 150 g dried mung beans (green or yellow split)
• 1 can (400 g) crushed tomatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp vegetable oil (or ghee)
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1 tsp turmeric
• 1/2 tsp garam masala
• 1/2 tsp chili powder (or cayenne for more heat)
• 1 tsp salt
• 3 cups water
• 1 bay leaf (optional)

To finish:

• 1 tbsp lemon juice
• 2 tbsp fresh cilantro, chopped

For serving:

• Basmati rice or naan bread
• A drizzle of olive oil or ghee

Quick tadka (tempered oil topping — optional but worth it):

• 2 tbsp ghee or oil
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• A pinch of asafoetida (if you have it)
• 1 dried red chili

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Instructions

1. Sauté the aromatics

1. Heat 2 tbsp oil or ghee in a pot over medium heat.
2. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
3. Add the diced onion.
4. Cook for 5–6 minutes until softened and lightly golden.
5. Add the garlic and ginger, cook for 1 minute until fragrant.

2. Add spices

1. Add ground coriander, turmeric, garam masala, and chili powder.
2. Stir well and cook for 1 minute to toast the spices.

3. Add mung beans and liquids

1. Rinse the mung beans under cold water and drain.
2. Add to the pot and stir to coat with the spices.
3. Pour in the crushed tomatoes and water.
4. Add the bay leaf and salt.
5. Stir everything together.

4. Simmer

1. Bring to a boil, then reduce heat to low.
2. Cover partially with a lid and simmer for 25–30 minutes, stirring occasionally.
3. The mung beans should break down and become creamy. If it gets too thick, add a splash of water.
4. Remove the bay leaf.

5. Finish

1. Stir in the lemon juice and most of the cilantro (save a little for garnish).
2. Taste and adjust salt if needed.

6. Make the tadka (optional)

1. In a small pan, heat 2 tbsp ghee or oil over medium-high heat.
2. Add cumin seeds, mustard seeds, dried red chili, and asafoetida.
3. Let the seeds sizzle and pop for 30 seconds — don’t burn them.
4. Pour the hot tempered oil directly over the dal.

7. Serve

1. Ladle into bowls over basmati rice or serve with naan bread.
2. Garnish with the remaining cilantro and a drizzle of olive oil or ghee.

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Tips

• Yellow split mung beans cook faster (20–25 min) and break down more, making a creamier dal. Green whole mung beans hold their shape more and take a bit longer (30–35 min).
• No need to soak. Mung beans cook quickly compared to other dried beans.
• The tadka makes a difference. It takes 2 minutes and adds an incredible aromatic punch. Don’t skip it if you can help it.
• Even better the next day. Like all curries and dals, the flavors deepen overnight. Add a splash of water when reheating.

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Variations

Variation	Change	Notes
With coconut milk	Replace 1 cup water with 1 can coconut milk	Richer and creamier, South Indian style
With spinach	Stir in 2 handfuls of spinach at the end	Wilt for 2 minutes, adds greens
With tomatoes (chunky)	Use 2 fresh diced tomatoes instead of crushed	Fresher, lighter version
Lemon dal	Add juice of 2 lemons and extra cilantro	Bright and tangy

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Result

A creamy, golden, deeply spiced dal with tender mung beans in a tomato-ginger sauce. Warming, nourishing, and comforting — pure comfort food scooped up with naan or ladled over rice.