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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

Starter Guide To Indian Flavor

Hearty Whole Moong Dal Curry

Sabut Moong Dal

(44 reviews)
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This dish is a staple in many Indian households, bringing warmth and nourishment especially during cooler months. Its simplicity is its charm—each spoonful is like a hug from the inside.

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Hearty Whole Moong Dal Curry
Prep time:15 mins
Cook time:45 mins
Total time:1 hr

Protein

12g

Carbs

34g

Fat

5g

Calories

220 kcal

Servings:
4
VegetarianGluten FreeVegan

Ingredients

whole green moong dal1 cup
(soaked in water for 4 hours or overnight)
water4 cups
(for cooking the dal)
onion1 medium
(finely chopped)
tomato2 medium
(chopped)
garlic3 cloves
(minced)
fresh ginger1 tsp
(grated)
green chili1
(slit lengthwise)
oil2 tbsp
(canola or vegetable oil)
saltto taste
fresh cilantrofor garnish
(chopped)

Spices

cumin seeds1 tsp
ground turmeric0.50 tsp
ground coriander1 tsp
red chili powder0.50 tsp
(adjust to taste)
garam masala0.50 tsp

Directions

Cook the Moong Dal

  1. Drain the soaked moong dal and rinse it under cold water.
  2. In a large pot, combine the moong dal with 4 cups of water and bring to a boil.
  3. Reduce the heat to low, cover, and simmer for 25–30 minutes until the dal is tender and cooked through.

Prepare the Tempering

  1. In a separate pan, heat oil over medium heat. Add cumin seeds and let them sizzle for about 30 seconds.
  2. Add chopped onions and sauté for 5–6 minutes until they turn golden brown.
  3. Stir in the minced garlic, grated ginger, and slit green chili. Cook for an additional 1–2 minutes until fragrant.

Add Spices and Tomatoes

  1. Add turmeric, coriander, red chili powder, and salt. Stir to coat the onion mixture thoroughly.
  2. Add chopped tomatoes and cook for 5–7 minutes until they break down and the oil starts to separate from the mixture.

Combine and Simmer

  1. Add the cooked moong dal to the pan with the tempered spices.
  2. Stir well, bring the mixture to a gentle boil, and then reduce the heat.
  3. Simmer for another 10 minutes, allowing the flavors to meld together.
  4. Stir in garam masala just before finishing and adjust seasoning as needed.
Chef's tip: If the curry is too thick, you can add a little more water to reach your desired consistency.

Garnish and Serve

  1. Garnish with freshly chopped cilantro before serving.
  2. Enjoy hot with steamed basmati rice or warm chapatis.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.