Tempered Moong Dal with Mustard and Curry Leaves
A comforting and flavorful Gujarati style moong dal cooked with a tempering of mustard seeds, cumin, and fresh curry leaves. This indian-inspired vegetarian (vegetarian) ready in about 45 minutes pairs yellow moong dal, water, turmeric powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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
- 1/2 tsp turmeric powder
- 1 tsp salt
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 dry red chili
- 10 leaves fresh curry leaves
- 1 tsp ginger, finely chopped
- 2 tbsp ghee
- 2 tbsp fresh cilantro, chopped
Instructions
- Step 1: Rinse 1 cup yellow moong dal thoroughly under cold water until water runs clear. In a medium saucepan, combine the rinsed dal with 3 cups water, 1/2 tsp turmeric powder, and 1 tsp salt. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until the dal is soft but not mushy.
- Step 2: While the dal cooks, heat 2 tbsp ghee in a small pan over medium heat. Add 1 tsp mustard seeds and wait until they begin to pop, about 30 seconds. Then add 1/2 tsp cumin seeds, 1 dry red chili, 10 fresh curry leaves, and 1 tsp finely chopped ginger. Sauté for 1-2 minutes until fragrant and the curry leaves crisp slightly.
- Step 3: Pour the hot tempering mixture into the cooked dal and stir well. Simmer the dal another 5 minutes to blend flavors. Garnish with 2 tbsp chopped fresh cilantro before serving warm with steamed rice or rotis.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tempered Moong Dal with Mustard and Curry Leaves take to make?
Total time is about 45 minutes (10 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 Tempered Moong Dal with Mustard and Curry Leaves?
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 Tempered Moong Dal with Mustard and Curry Leaves?
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 Tempered Moong Dal with Mustard and Curry Leaves 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 Tempered Moong Dal with Mustard and Curry Leaves 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.
