My Everyday Moong Dal

An everyday, vegetarian Indian recipe. From Madhur Jaffrey's Curry Easy cookbook, this moong or mung bean dal is delicious with plain basmati rice.

From the book

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My family can eat this every single day of the week: it is our soul food. I love this with Plain Basmati Rice and any vegetable I feel like that day. It’s also excellent with Lemony Minced Lamb with Mint & Coriander (see page 113 of Madhur Jaffrey's Curry Easy book for this recipe).

Serves 4-6


200g/7oz moong dal (skinned and split mung beans), washed and drained
¼ tsp ground turmeric
¾ tsp salt, or to taste
2 tbsp olive oil or ghee
⅛ tsp ground asafoetida
½ tsp whole cumin seeds
1-2 whole hot, dried red chillies
1 medium shallot, peeled and cut into fine slivers


Put the moong dal in a medium pan and add 800 ml/28 fl oz water. Bring to the boil. Skim off the white froth and add the turmeric. Stir to mix. Cover partially, reduce the heat to a gentle simmer and cook for 45 minutes. Add the salt and stir to mix. Turn off the heat.

Pour the oil into a small frying pan and set over a medium-high heat. When hot, quickly add the asafoetida, cumin seeds and chillies in that order. As soon as the chillies darken, a matter of seconds, put in the shallot. Stir and cook until it browns, then quickly pour the contents of the frying pan over the cooked dal. Stir to mix.

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