Podi Moong Dal: A Simple Dinner With a Roasted Finish

Some evenings call for a pot of dal and very little discussion. This podi dal recipe keeps dinner simple, then gives the finished moong dal a little roasted character.

The podi goes into the cooked dal. You can season the whole pot or leave it plain and stir podi into your own bowl. That second option is handy when everyone at home likes a different level of heat.

What you’ll need

Serves: 3. Time: about 40 minutes on the hob, depending on the dal.

• ½ cup yellow split moong dal, about 100 g
• 2 cups water to start, plus more as needed
• ¼ teaspoon turmeric
• 1 teaspoon ghee or oil
• ½ teaspoon cumin seeds
• 2 teaspoons Rapidli Tamil Podi, plus more to taste
• 1 tablespoon chopped coriander, optional
• Lemon juice to taste, optional
• Salt only if needed

Use yellow split moong dal here, not whole green moong. Whole moong needs a different cooking time and gives you a different dish.

Cook the dal

1. Rinse the dal until the water looks mostly clear. Put it in a saucepan with 2 cups of water and the turmeric.
2. Bring to a gentle boil. Skim off any foam, then lower the heat and simmer with the lid partly covering the pan. Stir occasionally.
3. Cook for roughly 25 to 35 minutes, until the grains are soft and mash easily. Add hot water as needed to keep the dal from sticking.
4. Whisk or mash lightly. Stir in enough hot water for the thickness you want, then bring it back to a gentle simmer.

Add the roasted finish

1. Heat the ghee or oil in a small pan. Add the cumin seeds and let them sizzle briefly without turning dark.
2. Pour the cumin and fat into the cooked dal. Switch off the heat.
3. Stir in 2 teaspoons of podi. Taste before adding salt or more podi.
4. Add the coriander and a little lemon juice if you want it. Serve warm with rice or roti.

Choose the thickness for dinner

For rice, leave the dal loose enough to spread through the grains. For roti, a thicker spoonful is easier to scoop. Both start with the same pot.

Dal thickens as it stands. Add a splash of hot water when reheating, stir well and check the seasoning again.

Keep the podi out of the hot tadka pan

The cumin needs that brief sizzle. The ready-to-use podi doesn’t need the same treatment. Stirring it into the finished dal gives you more control and avoids leaving fine seasoning against a hot pan.

Our guide to adding podi to hot food covers that timing in more detail.

Start mild, then taste

Rapidli Tamil Podi is a good starting point for this pot. Kerala Podi is another option if you prefer its milder, peppery direction.

There’s no need to chase a dramatic colour. A modest amount lets the moong dal still taste like moong dal.

For more everyday meal ideas, read how to use podi with North Indian food. Cover and refrigerate leftover dal promptly.