Comforting Yellow Moong Dal Curry with Tomato and Spices
This delightful yellow moong dal curry is a cherished family recipe that combines the earthy flavors of lentils with the vibrant zest of spices and fresh tomatoes. Crafted in the comfort of home, this dish is perfect for chilly nights or whenever you crave a nourishing meal. The combination of mustard seeds, methi, and cumin creates a fragrant base, while fresh ginger and curry leaves add depth to the flavor. Serve it alongside fragrant basmati rice and cooling yogurt for a satisfying and wholesome dining experience. This curry is not only delicious but also packed with protein and goodness, making it a wonderful addition to your vegetarian repertoire!
5-6 servings
Servings
200
Calories
14
Ingredients
Ingredients
Yellow Moong Dal
1 1/2 cups (Rinsed under cold water until clear)
Water
as required (For cooking lentils and making the curry sauce)
Mustard Seeds
2 teaspoons (Whole)
Methi Seeds
1 teaspoon (Whole)
Cumin Seeds
3 teaspoons (Whole)
Fresh Ginger
1 1/2 inches (Peeled, washed, and finely chopped)
Green Chili
1 (Washed, ends trimmed, and finely chopped)
Fresh Curry Leaves
5 stalks (Washed and torn)
Turmeric Powder
2 teaspoons (Ground)
Red Chili Powder
1/2 teaspoon (Ground)
Asafoetida Powder
1 1/2 teaspoons (Dissolved in water)
Fresh Roma Tomatoes
6 (Washed, peeled, and chopped)
Oil
4 tablespoons (For cooking)
Salt
4 teaspoons (To taste)
Instructions
1
In a small bowl, dissolve the asafoetida powder in 1/2 cup of water. Mix well to fully dissolve and set aside.
2
Rinse the yellow moong dal under cold water until the water runs clear. Place the lentils in a large pot and add 12-14 cups of water. Bring to a vigorous boil over high heat until the lentils are tender, about 20-25 minutes.
3
Once cooked, mash the lentils using an electric beater until smooth, then cover and keep aside for later.
4
In a separate heavy-bottomed pot, heat the oil over medium heat. When hot, add the mustard, methi, and cumin seeds. Allow the seeds to splutter and crackle for about 30 seconds.
5
As the seeds begin to splutter, reduce the heat, and add the torn curry leaves. Stir continuously until they become fragrant, about another minute.
6
Next, add the finely chopped green chili and ginger to the pot. Stir continuously for about 2-3 minutes or until the raw aroma of the ginger has dissipated and the mixture has turned slightly golden.
7
Add the turmeric and red chili powders to the pot, stirring well to coat the mixture. Cook for an additional 2 minutes to deepen the flavors.
8
Stir in the chopped tomatoes and cook, stirring frequently, until they soften completely, which should take about 5-7 minutes.
9
Pour in the dissolved asafoetida mixture along with one cup of water. Bring the mixture to a gentle boil, stirring constantly for about 3 minutes.
10
Remove the pot from heat and carefully pour the tomato and spice mixture into the mashed lentils. Stir everything together until well combined.
11
Add the salt, stirring again to incorporate. Return the pot to low heat and bring the curry to a gentle simmer, stirring occasionally.
12
When it reaches a slight boil again, take it off the heat immediately, and serve hot with steaming basmati rice and a side of yogurt.
13
Enjoy your comforting meal!
Nutrition Information
6.67g
Fat
30g
Carbs
12.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Comforting Yellow Moong Dal Curry?
It is a traditional Indian lentil dish made from split yellow moong dal, fresh tomatoes, and aromatic spices.
What type of lentils are used in this recipe?
This recipe uses 1 1/2 cups of Yellow Moong Dal, which should be rinsed until the water runs clear.
How many servings does this dal curry recipe provide?
This recipe is designed to serve 5 to 6 people.
What are the primary spices used for tempering?
The tempering uses mustard seeds, methi (fenugreek) seeds, and cumin seeds.
How much water is required to boil the lentils?
You will need between 12 and 14 cups of water to cook the lentils until they are tender.
How long does it take to cook the moong dal?
The lentils typically take about 20 to 25 minutes of vigorous boiling to become tender.
Why should I mash the lentils with an electric beater?
Mashing the cooked lentils with an electric beater ensures a smooth and creamy consistency for the curry.
How do I prepare the ginger for this dish?
You should peel, wash, and finely chop about 1 1/2 inches of fresh ginger.
What kind of tomatoes are best for this curry?
The recipe recommends using 6 fresh Roma tomatoes that are washed, peeled, and chopped.
How is asafoetida powder prepared for the recipe?
Dissolve 1 1/2 teaspoons of asafoetida powder in 1/2 cup of water before adding it to the pot.
When should the curry leaves be added?
Add the torn curry leaves to the hot oil once the mustard, methi, and cumin seeds begin to splutter.
Is this Moong Dal Curry vegetarian?
Yes, this dish is completely vegetarian and plant-based.
How many calories are in one serving of this dal?
There are approximately 200 calories per serving.
What is the protein content of this recipe?
Each serving provides about 12.5g of protein.
How much fat is in this yellow moong dal curry?
The curry contains approximately 6.67g of fat per serving.
What is the carbohydrate count for this dish?
There are 30g of carbohydrates per serving.
What should I serve with this dal?
It is best served with steaming fragrant basmati rice and a side of cooling yogurt.
What is the total number of ingredients in this recipe?
This recipe utilizes 14 different ingredients, including spices and pantry staples.
How long should I cook the tomatoes?
Cook the tomatoes for about 5 to 7 minutes until they soften completely.
What gives the curry its yellow color?
The vibrant yellow color comes from the combination of the yellow lentils and 2 teaspoons of turmeric powder.
How much oil is needed for the spice base?
The recipe calls for 4 tablespoons of oil to sauté the spices and aromatics.
Is this recipe considered spicy?
It has a moderate heat level from one green chili and 1/2 teaspoon of red chili powder.
Can I use frozen ginger instead of fresh?
While fresh ginger is recommended for the best aroma, finely grated frozen ginger can be used as a substitute.
How do I know when the ginger and chili are cooked?
Sauté them for 2-3 minutes until the raw aroma of the ginger dissipates and the mixture looks slightly golden.
What is the purpose of methi seeds in this dal?
Methi (fenugreek) seeds add a distinct, slightly bitter, and nutty fragrance to the tempering.
How much salt is recommended?
The recipe suggests 4 teaspoons of salt, though you should adjust to your personal taste.
Should the curry be boiled after mixing the lentils and tomatoes?
Yes, bring it to a gentle simmer and remove it from the heat immediately once it reaches a slight boil.
Is this recipe healthy?
Yes, it is a healthy, protein-packed vegetarian meal full of goodness from lentils and fresh spices.
Why is asafoetida used in lentil dishes?
Asafoetida (hing) is used to enhance flavor and aid in the digestion of lentils.
Can I store leftover dal curry?
Yes, leftovers can be stored in the refrigerator and reheated, though you may need to add a splash of water as it thickens.