From the kitchen
High-Protein Moong Dal with Vegetables
A nutritious split mung bean curry loaded with vegetables — perfect for meal prep.
Ingredients
- 1 cup split moong dal
- 3 cups water
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 onion, diced
- 2 carrots, diced
- 1 cup green beans, chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tsp turmeric
- 1 tsp cumin powder
- 1 tsp salt
- 1/2 tsp black pepper
- Fresh coriander
Method
- 1
Rinse the moong dal and add to a pot with 3 cups water.
- 2
Bring to a boil and cook for 10 minutes, skimming off the foam.
- 3
In another pan, heat oil and add cumin seeds.
- 4
When the seeds crackle, add onion and cook until golden.
- 5
Add carrots and green beans, cook for 3 minutes.
- 6
Add garlic and ginger, cook for 1 minute.
- 7
Add turmeric and cumin powder, cook for 30 seconds.
- 8
Add this mixture to the dal pot.
- 9
Simmer for 10 more minutes until the dal is soft.
- 10
Season with salt and pepper.
- 11
Serve hot with coriander.
A nutritious split mung bean curry loaded with carrots and green beans — light, protein-rich, and ideal for batch-cooking ahead for the week.
Good to know
Storage & prep. Store in the refrigerator for up to 5 days. Freezes well for up to 3 months. Perfect for meal prep.
Substitutions. Use other lentils like masoor dal. Add spinach or kale for extra greens.
Cultural context. Moong dal is considered one of the most easily digestible legumes in Ayurvedic medicine.
Frequently asked
Questions about this recipe
What is moong dal?+
Moong dal is split, skinned mung beans. It's protein-rich, quick-cooking, and considered one of the most easily digestible legumes in Ayurvedic medicine.
Can I use whole moong?+
Yes, but whole mung beans take longer to cook and are best soaked first. Split moong dal cooks faster and turns softer.
Is this dish vegan?+
Yes. Made with oil and vegetables, it's entirely plant-based and naturally gluten-free.