Simple Cooked Moong Daal

Warm, comforting, and effortlessly wholesome, Simple Cooked Moong Daal is a classic Indian dish that delivers big flavors with minimal effort. Made with nutrient-rich yellow moong daal (mung beans), this recipe is simmered to creamy perfection with hints of earthy turmeric and finished with a fragrant tempering of cumin, asafoetida, ginger, and tomatoes. A splash of lemon juice and a sprinkle of fresh cilantro add a zesty, herbaceous finish, making it the perfect companion to steamed rice or soft rotis. Whether you're looking for an easy weeknight meal or a nutritious side dish, this one-pot, protein-packed daal is ready in just 40 minutes, delivering the warmth and soul of Indian cuisine straight to your table.

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup yellow moong daal (mung beans)
• 4 cups water
• 0.5 teaspoon turmeric powder
• 1 teaspoon salt
• 2 tablespoons ghee or oil
• 1 teaspoon cumin seeds
• 0.25 teaspoon asafoetida (hing)
• 1 piece green chili, finely chopped
• 1 teaspoon ginger, grated
• 1 medium tomato, chopped
• 2 tablespoons cilantro leaves, chopped
• 1 tablespoon lemon juice

Directions

Step 1

Rinse the moong daal under running water thoroughly until the water runs clear. This helps remove excess starch.

Step 2

In a medium saucepan, add the rinsed moong daal, 4 cups of water, and turmeric powder. Stir to combine.

Step 3

Bring the mixture to a boil over medium-high heat, skimming off any foam that forms on the surface.

Step 4

Once boiling, reduce the heat to low and cover the saucepan. Allow the daal to simmer for about 15-20 minutes until it becomes tender and begins to break down.

Step 5

Check the daal occasionally. If it seems too thick, add a little more water to reach your desired consistency.

Step 6

While the daal is cooking, prepare the tempering. Heat the ghee or oil in a small pan over medium heat.

Step 7

Add the cumin seeds and let them sizzle for a few seconds until they release their aroma.

Step 8

Stir in the asafoetida, finely chopped green chili, and grated ginger. Sauté briefly, about 1 minute.

Step 9

Add the chopped tomato and cook, stirring, until the tomato becomes soft, about 3-4 minutes.

Step 10

Once the daal is cooked, add salt and stir in the prepared tempering. Mix well.

Step 11

Simmer for an additional 5 minutes to allow the flavors to meld together.

Step 12

Garnish with chopped cilantro leaves and stir in the lemon juice just before serving.

Step 13

Serve hot with steamed rice, roti, or as a soup.

Nutrition Facts

Serving size	(1350.3g)

Amount per serving	% Daily Value*
Calories	995.6

Total Fat 31.6g	0%
Saturated Fat 17.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 84mg	0%
Sodium 2433.3mg	0%
Total Carbohydrate 136.0g	0%
Dietary Fiber 34.5g	0%
Total Sugars 17.5g
Protein 50.1g	0%

Vitamin D 0IU	0%
Calcium 370.7mg	0%
Iron 16.7mg	0%
Potassium 2927.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.6%

Protein: 19.5%

Carbs: 52.9%