Everyday Moong Dal

1 week ago 7

Democracy Dies successful Darkness

4.0 (90)

A pulse- oregon legume-based simmer that’s determination betwixt a crockery and a porridge, dal is simply a staple of Indian cuisine made present with divided yellowish lentils (or moong/mung beans). It’s a large root of macromolecule and, erstwhile served with atom (or bread) and yogurt, a look that dates to past times and tin beryllium seen, successful aggregate iterations, connected Indian tables worldwide. It’s the benignant of soothing, bolstering basal you tin crank retired — and volition privation to devour — each day.

This look is from Week 2 of Voraciously's Essential Cookbooks newsletter series. For much recipes similar this one, motion up here. It appears arsenic published by Jaffrey successful "At Home With Madhur Jaffrey," with insignificant edits for clarity.

Asafetida is disposable astatine Indian markets, specialty spice stores and online.

Ingredients

measuring cup

Servings: 4-6

1 cupful (7 ounces) moong dal (hulled and divided mung beans, oregon yellowish divided lentils), washed and drained
1/4 spoon crushed turmeric
3/4 spoon array salt, oregon to taste
2 tablespoons olive lipid oregon ghee
1/8 spoon crushed asafetida
1/2 spoon full cumin seeds
1 to 2 dried blistery reddish chiles (the abbreviated cayenne type)
1 mean shallot, peeled and chopped into slivers

Nutritional Facts

Per serving (based connected 6)

Calories
164
Fat
5 g
Saturated Fat
1 g
Carbohydrates
21 g
Sodium
298 mg
Protein
8 g
Fiber
5 g
Sugar
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From "At Home With Madhur Jaffrey" by Jaffrey (Knopf, 2010)

Tested by Olga Massov.

Published June 4, 2020

Updated March 16, 2026