Daal Moong
دال مونگ
Stovetop simmer with separately prepared tarka
Light Pakistani-style yellow split moong dal cooked soft with turmeric and finished with gently browned garlic-cumin tarka. Uses only hulled split yellow mung beans, not the mixed moong-masoor version.
Start cooking ↓ Ingredients
One tablespoon = 15 ml; one teaspoon = 5 ml.
About Daal Moong
Light Pakistani-style yellow split moong dal cooked soft with turmeric and finished with gently browned garlic-cumin tarka. Uses only hulled split yellow mung beans, not the mixed moong-masoor version.
Make it work for your kitchen
Also known as Moong Ki Daal, Yellow Moong Dal, Peeli Moong Daal.
Original quantities serve 4. Cooking times, pan size and frying-oil depth do not scale, cook in extra batches instead.
Before you start
Before you start
Wash and drain Rinse 260 g dry split yellow moong dal until water is less cloudy, removing any debris. No long soaking is required for this batch. None 5 min Set up tarka ingredients Slice garlic and measure cumin and optional dried chilli; keep them by stove. None 5 min
Step-by-step cooking method
1 Bring lentils to a boil
Add dry split yellow mung dal g rinsed dal, fresh water ml water, turmeric powder g turmeric and chopped tomato g tomato to a pot. Bring to a boil and skim foam. Start with about 800 ml and hold back remainder.
2 Simmer until creamy
Reduce to low and simmer partly covered 18–25 minutes, stirring near the end, until beans mash readily with spoon. Add some held-back hot water if needed.
3 Season and adjust
Add fine salt g salt. Whisk lightly for a slightly creamy finish; simmer 2 minutes, then switch off.
4 Fry garlic-cumin tarka
Heat ghee or vegetable oil g oil or ghee over medium-low; add cumin seeds g cumin and optional whole dried red chilli g whole dried chilli for 15–20 seconds, followed by thinly sliced garlic g garlic for 40–60 seconds until golden, not black.
5 Finish hot dal
Pour tarka over hot dal, cover 1 minute to capture aroma and garnish with optional chopped coriander g fresh coriander. Serve promptly.
Chef’s tips
- Keep back some water to avoid thin finished dal.
- Add garlic after cumin to prevent burning.
- A few minutes standing thickens dal naturally.
Common mistakes & quick fixes
- Too watery
- Simmer uncovered briefly, then rest to thicken.
- Dal sticks
- Lower heat and stir especially toward end.
- Bitter garlic
- Discard burnt tarka and remake rather than stirring it in.
Variations & serving ideas
No tomato: Omit tomato for a plainer yellow dal.
Extra green chilli: Add a sliced green chilli if preferred; add as a separately measured variant.
Serve with: Steamed rice or roti, neither included in nutrition.
Perfect result check
| Check | Finish Intended texture reached; no raw dough or firm undercooked lentils. |
|---|---|
| Check | Yield 4 bowls of spoonable yellow dal |
Storage & reheating
| Fridge | Cooling Cool perishable leftovers promptly in shallow covered containers; refrigerate within 2 hours (1 hour above 32°C). | |
|---|---|---|
| Fridge | 3–4 days | Storage Cool promptly and refrigerate at or below 4°C in shallow airtight containers; use within 3–4 days. Reheat to 74°C with a splash of water as needed. |
| Reheating | Reheating Reheat perishable cooked leftovers to 74°C (165°F) throughout; fresh service is preferred for texture. |
Nutrition information
Nutrition estimate in preparation, we only publish figures we can calculate transparently.
Nutrition estimate in preparation.
Know when to change the heat
| Stage | Heat | What to look for |
|---|---|---|
| Bring lentils to a boil | ||
| Simmer until creamy | ||
| Season and adjust | ||
| Fry garlic-cumin tarka | ||
| Finish hot dal |
Helpful answers before you cook
Is yellow moong the same as green mung beans?
No. This uses split hulled yellow moong; whole green beans require longer cooking.
Must it be soaked?
A soak is optional for this split variety; timing depends on age of the dal.
How thick should the dal be?
Spoonable and lightly creamy, not stiff or watery.
How was nutrition calculated?
Optional garnish and separate accompaniments are excluded. Once batch totals are validated, divide by 4 for per-person figures. Scaling a full batch keeps per-person estimates constant when retention assumptions hold.
