Moongh Daal


The secret of a delicious bowl of moongh daal is choosing and blending the spices to go in your mix and the thoughtful cooking of this comforting and traditional Indian dish. Recipe by @thelittleblogofvegan


Serves 3-4

  • 1 ½ cups moongh beans
  • 2 tbsp oil
  • 2 tbsp butter
  • ½ tsp mustard seeds
  • 1-2 green chillies
  • 2-3 curry leaves
  • 1 tbsp ginger and garlic paste
  • ¼ tsp garam masala
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • 2 fresh tomatoes
  • 2 onions chopped
  • Handful of chopped coriander leaves


In a pot of boiling water, boil moongh beans till beans are soft, approximately 20 mins. Remove any froth and the skin from the moongh that appears on top. In another pot, add mustard seeds and when they start to pop ads in oil. Add the chopped onions and cook until golden brown. Add in the ginger and garlic paste, curry leaves, spices, salt and tomatoes. Mix and cook until the tomatoes are softened, and the spices are cooked in nicely.

Pour the moongh into the tomato mixture and stir. Simmer for about 5 mins.

Sprinkle the chopped coriander and garam masala. Serve with rice or roti and a squeeze of lemon.

Make this delicious main course in one of our range cookers.

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