Moong Dal

I actually learned this in the kitchen of this lovely Indian woman! Serve hot in soup bowls, or over rice.

Original recipe makes 6 servings


2 1/2 cups dried yellow split peas
2 1/2 cups water
1 1/2 teaspoons salt
1/2 teaspoon grated fresh ginger root
1 teaspoon diced jalapeno chile pepper
1/2 cup diced tomatoes
3 teaspoons lemon juice
1/2 teaspoon ground turmeric
2 teaspoons vegetable oil
1 teaspoon cumin seed
1/2 dried red chile pepper
1 pinch Asafoetida
2 cloves garlic, finely chopped
1/4 cup chopped fresh cilantro

  • PREP

    30 mins

  • COOK

    30 mins


    1 hr 30 mins


  1. Rinse split peas; add to saucepan with 2 1/2 cups water. Allow split peas to soak for 30 minutes.
  2. Heat split peas and water, with salt, until boiling. Reduce heat to medium-low and cook until tender and thickened, 15 to 20 minutes. Add more water, if necessary, to prevent drying out. Stir in ginger, jalapeno pepper, tomato, lemon juice, and turmeric.
  3. Heat oil in a small saucepan and add cumin seed and red chile pepper. When pepper is heated, add Asafoetida powder and garlic. Stir mixture into split peas and add cilantro; mix well.


Calories: 127 kcal
Carbohydrates: 20.4 g
Cholesterol: 0 mg
Fat: 2.4 g
Fiber: 7.2 g
Protein: 7.3 g
Sodium: 656 mg