Moong daal is a very common lenil soup prepared in many Indian homes with each family having their own unique recipe depending on the region of India they are from. This moong daal recipe is one that I learnt from my Mom, and she lived all over India – for all I know this moong daal recipe is a smorgasbord of flavors from all parts of India. She grew up in Northern India, lived in Western India after marriage, and is originally from Southern India.
Moong daal is a lentil soup made with dried moong beans and spices. Dried moong beans are available in two forms – with the green skin left on or with the skin removed which turns the moong lentil a pale yellow in color. In this recipe I made my moong daal with whole dried green moong lentils.
When I make moog daal I typically serve it with quinoa or rice along with a side of green beans or a cabbage saute. Moong daal can also be served as a steaming bowl of soup.
2 cups cooked moong lentils. I used a pressure cooker to cook the lentils but you can easily cook the dry lentils on the stove by following the package directions. The lentils should be super tender like soft butter.
In a pot heat 2 tbsp oil. Add the cumin seeds and brown slightly for 5 seconds. Add asafoetida powder and mix into oil for 2-3 seconds (do not burn the spice). Next add onions and ginger and sauté until onions are translucent about 2-3 minutes.
Add all the spices and fry in the onions for 2-3 seconds. Add tomatoes and cook for 5 minutes for the tomatoes to become tender.
Next add cooked moong daal, salt, 2-3 cups water and chopped spinach. Cook for additional 5 minutes until hot and bubbly. Turn the stove off.
Garnish with chopped cilantro and stir in juice of 1 lemon. Moong daal is ready.