Mung Bean Dal

Comforting Vegan Dal (Inspired by Plant-Based India)
There are countless dal recipes out there—using different lentils, spices, and aromatics—but this one has quickly become a favourite in my home kitchen. I can’t take credit for it; it’s adapted from the beautiful cookbook Plant-Based India by Dr. Sheil Shukla.
I’ve slightly increased the portion size (the original doesn’t make quite enough for leftovers) and rewritten the method for myself—as I do with any recipe I make often. Once something enters my regular rotation, I always refer to my own notes rather than flipping back through a book.

Why I Love This Dal Recipe
This simple Indian dal is cozy, satisfying, and full of warm, earthy flavour. I love serving it with steamed basmati rice and homemade vegan naan—but ideally with a spread of dishes, which feels most natural when I cook Indian food at home.
Some favourite pairings:

• Curried potatoes and peas
• Rajma (kidney bean curry)
• Palak tofu (spinach and tofu)

Recipe Notes & Ingredient Tips
This dal is straightforward to make, but you may need to stock up on a few Indian pantry staples if you’re new to cooking this cuisine. If you cook Indian food often, you might already have most of these ingredients on hand.

Curry Leaves
For a long time, I skipped this ingredient because I couldn’t find them locally. Now they seem to be in every grocery store I go to—in generous, inexpensive bags.
If you do find them, toss the whole bag into your freezer. They last almost indefinitely and bring an incredible fragrance and authentic touch to the dish. That said, if you can’t get them, don’t worry—you’ll still end up with a flavorful dal.

Black Mustard Seeds
The first time I made this dal, I couldn’t find black mustard seeds, so I used yellow mustard seeds instead. After a quick search, I learned that yellow seeds are milder, so I used a bit more than the recipe called for.

I’ve since made the dish using black mustard seeds as intended—and I think I prefer it that way. It could be psychological, but the flavour feels deeper and more traditional.
Moral of the story: use black mustard seeds if you can find them; yellow will work in a pinch—just adjust the amount slightly to suit your taste.


Asafoetida (Hing)
What is asafoetida? Also known as hing, asafoetida is a dried gum resin from the Ferula plant—native to regions like Iran and Afghanistan. In Indian cuisine, it’s used as a pungent seasoning known for its sulfur-rich aroma, often described (not-so-flatteringly) as “stinking gum.” But don’t let the smell scare you off!

When I first bought a jar of asafoetida, I was convinced I hated it. The smell is strong, and definitely not what you'd call "inviting." In fact, the jar sat untouched in my cupboard for a couple of years.
Lately, I’ve started using a tiny pinch in my curries, and I really believe it adds something special. The flavor it imparts—once cooked—is subtle, savory, and complex. It’s one of those background notes that builds depth and nuance in a dish.

That said, if you don’t have it or don’t want to use it, you can leave it out and still end up with a delicious dal.

Cinnamon Sticks
Cinnamon sticks are a pretty common pantry item, but I’ve noticed just how expensive they’ve become lately. That said, I love using them in this dal recipe, and in golden milk, so I usually have some on hand. I haven’t personally tested this dish using ground cinnamon in place of the sticks, but I don’t see why it wouldn’t work. The cinnamon sticks do add a beautiful aesthetic—visually striking as they tuck into the dal—but if cost is a concern and you already have ground cinnamon, go ahead and try a pinch. I’d suggest starting with 1/8 to 1/4 teaspoon.

Lime and Cilantro
I always finish this dal with a squeeze of fresh lime juice, and often serve extra lime wedges on the side. While bottled lime juice or even lemon juice would work in a pinch, fresh citrus really shines here. As for cilantro—it’s delicious, but optional. If you don’t love it, can’t find it, or want to skip the extra expense, the dal will still be lovely. Plus, the recipe already includes ground coriander (the dried seed of the cilantro plant), which lends a related (though not identical) flavour note.

Serving Suggestions
This dal pairs beautifully with:

• Steamed rice 
  
• Vegan naan or roti
  
• Other curries or vegetable dishes for a full Indian-inspired meal

Mung Beans. I soak these overnight - or even a bit longer. They soften up a lot, and then need very little cooking time. Not a step you can skip, so while the recipe comes together really quickly once the beans are soaked, you do have to plan a bit ahead. 

Then it's simply a matter of adding garlic, ginger, spices to a pan with oil. Adding tomato, the beans and water. This recipe doesn't even require chopping an onion. Measure out the spices, chop the tomato, garlic and ginger. Easy. 

The image on the right is once the mung beans are fully cooked. I top them with water and simmer. Then taste and if beans are still not softened, I just add a bit more water. You want to reduce it, but not completely. It should still look a bit "soupy", like the image on the right.