Easy one pot mung bean dal recipe that makes for a really delicious, comforting and healthy meal! This dal requires only a few basic ingredients and spices you might already have in your pantry.
Mung bean dal is my husband’s favorite comfort meal. It’s also one of my favorites ever since I was a child. I remember my mother used to make this dal every week on Wednesday for lunch and we would eat it with rice and roti. Although I don’t make it every single week, it is made at least a couple of times a month at home.
How To Cook Mung Beans
Dried whole mung beans can seem a little intimidating for people at times. It really is easy to cook mung beans though. It may need a little time but not much attention from you once it’s bubbling away on the stove.
You can cook mung beans over the stove in a pot, in a pressure cooker, instant pot or slow cooker. Pick whichever way suits you. However, today I wanted to talk about the most basic method of cooking mung beans if you don’t have any of those cooking gadgets- over the stove.
All you need to do is rinse a cup of dried whole mung beans in cold water and soak them overnight in enough water so they are completely submerged. The next morning, drain the beans and add them to a large pot with three cups of cold water and bring to a boil over high heat. Then lower the heat to medium low, cover and cook for 40 minutes till they’re soft. Done! As easy as that.
Let’s talk about this mung bean recipe for a moment though. This Indian mung bean dal recipe is a pretty basic recipe that requires only a few ingredients and a few spices that you’ll probably already have in your pantry. No fancy ingredients here. The beans are cooked in a mixture of onions, garlic and tomatoes and then flavored with a few spices till they’re thoroughly cooked and soft.
This easy one pot meal is easy to whip up once you’ve remembered to presoak your beans. Serve it with rice and garnished with chopped tomatoes and cilantro. There is one particular step that I’d recommend you don’t skip at all. Adding the juice of half a lemon at the end of the cooking. The lemon juice is what really brings all those wonderful flavors together and makes this mung bean dal so delightfully delicious!
Also, check out this awesome Buddha Bowl recipe for another vegan, gluten free and refined sugar free meal option.
If you try this recipe, don’t forget to use #tlceats and tag me on Instagram so I can see your beautiful creation!
One Pot Mung Bean Dal Recipe
- 1 cup dried whole mung beans
- 1 medium red onion diced
- 1 large tomato diced
- 4-5 garlic cloves finely chopped
- 1.5 tbsp oil any neutral oil
- 1 tsp cumin seeds
- 1 tsp cumin powder
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- Salt to taste
- Juice of half a lemon
- Finely chopped tomatoes for garnish
- Chopped cilantro for garnish
- Rinse the dried mung beans under cold running water and soak them overnight in enough water to completely submerge them. Once presoaked, drain the water and keep aside when you're ready to cook.
- In a large pot, heat the oil over medium high heat. Add the cumin seeds and cook for a few seconds to allow them to sizzle.
- Add the garlic and cook for a minute until the raw smell of garlic disappears without letting them burn. Add the chopped red onion and allow to sweat off until they are soft and translucent.
- Next add the tomatoes and cook for a minute. Add all the spices- salt, turmeric, ground cumin and chili powder and cook again for 3-4 minutes until the tomatoes are tender and cooked.
- Add the presoaked mung beans to the pot along with 4 cups of water. Bring to a boil. Reduce the heat to medium high, cover and simmer for about 40 minutes until the beans are thoroughly cooked and soft.
- Add 1/2 cup to a cup of more water if necessary to adjust the consistency of the dal. Add the lemon juice and serve immediately topped with chopped tomatoes and cilantro.