Cookstr.com

My Dhal

Updated April 06, 2016

Cookbook

The Vegetarian Option

Published by Stewart, Tabori & Chang

Moong Dhal Lentil Recipe
Moong Dhal Lentil Recipe
This image courtesy of Shutterstock

Editor's Note: Moong dhal, also sometimes written as "mung dal," is a popular Indian dish made with a type of yellow bean that's a member of the lentil family. This My Dhal lentil recipe has a comforting yet exotic flavor that makes for a great introduction to Indian food—it's mild yet bursting with flavors and spices that will transport you to another world. It's delicious on its own, or serve over rice for a more filling dish. If you're looking for an easy way to add some excitement to your weeknight dinners, this moong dhal recipe is just the thing.
Depending upon how sloppy or thick you like your dhal, I have given a flexible amount of water to play with. At any time during the cooking process, more water may be added, but it is best that you use hot water from a boiled kettle—to keep the temperature even during cooking. Although it is not essential to soak the moong dhal, I think it cooks more consistently if it is presoaked.

Serves2 to 3

CostModerate

Easy

Recipe CourseMain Course

Dietary ConsiderationDiabetic, Egg-free, Gluten-free, Halal, High Fiber, Kosher, Lactose-free, Low Cholesterol, Peanut Free, Soy Free, Vegan, Vegetarian

MealDinner

MoodAdventurous

Taste and TextureCreamy, Savory, Spiced, Tangy

Ingredients

  • 1½ cups moong dhal, soaked overnight in cold water
  • 1 tablespoon turmeric
  • 4 to 6 cups water
  • 1/3 cup oil or ghee
  • 1 tablespoon cumin seeds
  • 2 teaspoons black mustard seeds
  • 1 onion, peeled and minced
  • 4 garlic cloves, peeled, and crushed
  • Salt
  • Freshly ground pepper
  • 2 large tomatoes, peeled and minced
  • 1 small carrot, peeled and grated
  • 1½ cups coconut milk
  • Coarsely chopped cilantro, to finish (optional)

Instructions

Drain the soaked moong dhal, place in a cooking pot or heavy-bottomed pan, add the turmeric, and pour on the 4 cups water; do not add salt. Bring to a boil and cook for about an hour until tender, adding more water as necessary (see above headnote).

In a separate pan, heat the oil until hot. Add the cumin and mustard seeds and briefly fry until popping. Tip in the onion and garlic and fry until a rich golden color. Add to the dhal and stir in.

Season with salt and pepper to taste and then add the tomatoes, carrot, and coconut milk. Simmer all together very gently for about 20 minutes, until the carrot is thoroughly cooked through. Serve in warmed bowls, with some chopped cilantro sprinkled on top, if you like.

YOUR RECENTLY VIEWED RECIPES

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

with the quantity of food this ends up being, i'm confused as to how this is only 2-3 servings, unless you have two seriously starving mountain men in your midst ^_^ we're a family of 3 and had some for dinner- there's enough to have a second dinner, and maybe even a lunch, easily. i left out the carrots and tomato as i've never heard of them going in to dhal before & i was happy with the results. could use some lemon or apple cider vinegar to cut the heaviness a bit.

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password