Spiced Yellow Moong Dal with Cumin and Coriander
A fragrant, creamy lentil stew simmered with toasted spices and fresh cilantro, ideal for a comforting weeknight dinner. This indian-inspired vegetarian (vegetarian) ready in about 50 minutes pairs yellow moong dal, water, medium, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup yellow moong dal
- 3 cups water
- 1 medium, finely chopped onion
- 2 cloves, minced garlic
- 1-inch, grated ginger
- 1, slit green chili
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp turmeric powder
- 1/4 tsp red chili powder
- 1/2 cup, chopped cilantro
- 1 tbsp lemon juice
- 2 tbsp vegetable oil
- to taste salt
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a medium pot over medium heat. Add 1 tsp cumin seeds and 1 tsp coriander seeds, toasting for 30 seconds until fragrant.
- Step 2: Add 1 medium onion, finely chopped, and 2 cloves garlic, minced, sautéing for 5 minutes until golden brown.
- Step 3: Stir in 1-inch ginger, grated, 1 green chili slit, 1/2 tsp turmeric powder, and 1/4 tsp red chili powder, cooking for 1 minute until aromatic.
- Step 4: Add 1 cup rinsed yellow moong dal and 3 cups water, bringing to a gentle boil then reducing heat to low.
- Step 5: Simmer uncovered for 25 minutes until dal is tender and creamy, stirring occasionally to prevent sticking.
- Step 6: Stir in 1/2 cup chopped cilantro and 1 tbsp lemon juice, cooking for 2 more minutes. Season with salt to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Yellow Moong Dal with Cumin and Coriander take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Yellow Moong Dal with Cumin and Coriander?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep yellow moong dal from drying out.
Can I substitute ingredients in Spiced Yellow Moong Dal with Cumin and Coriander?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Yellow Moong Dal with Cumin and Coriander for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spiced Yellow Moong Dal with Cumin and Coriander vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★★
Absolutely wonderful.
- ★★★★☆
Very good for a 35-minute recipe. Would bump up the spice level though.
