Light and nourishing split mung bean soup
Moong Dal
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Servings
4
4 cups
Difficulty
Easy
Cost
Budget
$
Moong Dal
Light and nourishing split mung bean soup
★4.4(21)
Gentle, easy-to-digest split mung beans cooked until silky smooth with turmeric and finished with a light cumin-garlic temper. A comfort food for all ages.
5m
Prep Time
20m
Cook Time
25m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Moong dal is the gentlest member of the dal family—light, easy to digest, and perfect when you want something nourishing without heaviness. It cooks quickly and takes beautifully to a simple cumin-garlic tadka.
Indian cuisine is a masterclass in building complex flavor through layered spices. This recipe distills that wisdom into a straightforward method with spectacular results.
Indian cooking is built on the art of layering spices, and Moong Dal is a perfect example of that philosophy in action. Each spice is added at precisely the right moment to maximize its contribution to the final dish. The result is a complexity of flavor that unfolds with every bite — warm, aromatic, and deeply satisfying.
The best side dishes complement without competing. They should add contrast to the main course — something bright alongside something rich, something crunchy alongside something soft. Think about the whole plate when you cook, and your meals will feel more complete and satisfying.
Ingredients
- 1 cup yellow moong dal, rinsed well
- 3 cups water
- 1/2 tsp turmeric and salt to taste
- 1 tbsp ghee or oil
- 1 tsp cumin seeds, 2 garlic cloves sliced, 1 dried red chili
- Fresh cilantro and lemon juice for serving
Instructions
- 1
Rinse moong dal until water runs clear; add to a pot with 3 cups water, turmeric, and salt.
- 2
Bring to a boil, skim any foam, then reduce heat and simmer 15-18 minutes until very soft.
- 3
Whisk or mash the dal to your preferred consistency—smooth or slightly chunky.
- 4
Heat ghee in a small pan, add cumin seeds and let them crackle, then add garlic and chili for 15 seconds.
- 5
Pour tadka over dal, stir in lemon juice, garnish with cilantro, and serve with rice or roti.
Serving Suggestions
Ways to Serve This Dish
Serve with warm naan bread or basmati rice
Top with fresh cilantro and a squeeze of lime
Pair with a cooling cucumber raita on the side
Substitutions
Yellow moong dalRed lentils (masoor dal)
Very similar cooking time and texture
GheeAny neutral oil
Oil works fine for a vegan version
Tips & Storage
Pro Tips
Do not skip rinsing—it removes excess starch and prevents the dal from becoming gummy.
For a richer version, use ghee in the tadka and add a splash of cream at the end.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 4 days. Thin with water when reheating as it thickens.
Reheating
Warm on stovetop with added water; dal thickens considerably as it cools.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not crowd the pan when roasting. Vegetables need space to brown properly — overlapping pieces steam instead of caramelize. Use two sheet pans if needed.
Nutrition Facts
Per serving (0mg) · 4 servings
Calories180
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein12g
Carbohydrates28g
Fat2g
Fiber420mg
Sugar7g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Is moong dal good for digestion?
- Yes, it is one of the most easily digestible lentils and often recommended during illness.
- Can I add vegetables?
- Absolutely—spinach, tomato, or bottle gourd are common additions.
- Can I make this ahead?
- Yes. Most side dishes hold well for up to 2 days in the refrigerator. Reheat in the oven at 350 degrees for 10 to 15 minutes, or on the stovetop over medium heat.
- Can I double this recipe?
- This scales easily. Use a larger sheet pan or cooking vessel to avoid crowding, which leads to steaming rather than browning. You may need to increase cooking time by a few minutes.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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