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Yellow Moong Dal Recipe

This Yellow Moong Dal recipe is a staple in India, using orange lentils as a base for the perfect hearty soup!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish, Soup
Cuisine Indian
Servings 6 servings
Calories 84 kcal

Equipment

  • 1 Stovetop Pot for stir-frying the onion mixture
  • 1 Stovetop Pot for cooking the lentils

Ingredients
  

For the Lentils

  • ½ cup yellow lentils (moong dal)
  • ½ cup orange lentils (masoor dal) 
  • 4 cups water
  • 1 tsp pink salt 
  • ½ tsp turmeric powder

For the Tadka

  • 1 tbsp avocado oil
  • 1 medium purple onion chopped finely
  • 1 small firm tomato chopped finely
  • ½ tsp cumin seeds
  • ½ tsp fresh ginger minced
  • ¼ tsp fresh garlic minced
  • 1 tbsp fresh cilantro  chopped finely
  • ½ tsp coriander powder
  • ¼ tsp red chilli powder

For the Topping

  • 1-2 tbsp fresh cilantro chopped finely

Instructions
 

  • Wash the lentils (see the "washing lentils" section above for how to wash them properly).
  • Add the four cups of water into a pot and place on the stove over medium-high heat. Stir in the lentils, salt and turmeric.
  • Keep stirring until the lentil grains are cooked and soft, and the water is evaporating; the water and lentils are not seen separately but they are more mixed into a type of gravy. This will take 30 minutes.
  • In a separate pan, prepare the seasoning.
  • Add oil over medium heat. As the oil heats up, add the cumin seeds.
  • When you see the cumin seeds splattering/sizzling (after less than a minute), add the chopped onion and garlic. Saute this mixture for a few minutes (around 4 minutes).
  • Now add the ginger and garlic. Stir for 2 minutes.
  • Add tomato, red chili powder and coriander powder while continuing to stir.
  • After about 30-45 seconds of stirring the mixture, add half the cilantro and stir one last time.
  • Now pour this seasoning into the lentils in the other pot, which should be cooked after around 30 minutes. If it hasn't been that long, set aside the onion mixture until the lentils are ready. They should be tender and easily break when pinched with your fingers.
  • Once the lentils are ready, pour in the onion mixture.
  • Pour the soup into six serving bowls, and garnish with cilantro before serving.
  • Enjoy hot!

Notes

Storage
  • Keep in an airtight container in the refrigerator for up to 3 days to store.
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