Roasted Moong Dal with Mustard Greens

Name: Roasted Moong Dal with Mustard Greens
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: Indian
Ingredients: 1 cup Hulled and split moong dal; ¼ teaspoon Ground turmeric; 1 cup Fresh mustard greens, tightly packed and well chopped; 1¼ teaspoon Salt; 1½ tablespoon Extra virgin olive oil; ½ teaspoon Whole brown or yellow mustard seeds; ½ teaspoon Whole cumin seeds; ¼ teaspoon Nigella seeds; ¼ teaspoon Whole fennel seeds; 2 Dried hot red chilies

Recipe GLPRbdc0894fa54478

Indian

Side Dish

55 min

41 cal

Servings: 6

Stovetop

SNAP eligible

This aromatic Indian-inspired dish features split yellow moong dal combined with earthy mustard greens, tempering aromatic spices in warm oil. The dal is tender and creamy while the greens add a pleasant bite. Finished with a fragrant crackle of toasted whole spices, this is a naturally vegan and gluten-free side dish or light main course.

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Ingredients

1 cup Hulled and split moong dal

¼ teaspoon Ground turmeric

1 cup Fresh mustard greens, tightly packed and well chopped

1¼ teaspoon Salt

1½ tablespoon Extra virgin olive oil

½ teaspoon Whole brown or yellow mustard seeds

½ teaspoon Whole cumin seeds

¼ teaspoon Nigella seeds

¼ teaspoon Whole fennel seeds

2 Dried hot red chilies

Directions

Rinse the moong dal under cold water until the water runs clear. In a medium pot, combine the rinsed dal with 3 cups of water and bring to a boil over high heat. Reduce the heat to medium-low and simmer uncovered for about 25–30 minutes, or until the dal is very soft and beginning to break down. Stir occasionally to prevent sticking.
Once the dal is tender, stir in the ground turmeric, chopped mustard greens, and salt. Continue to simmer for another 5–10 minutes until the greens are fully wilted and tender, stirring gently to combine. The mixture should have a thick, creamy consistency; add a splash of water if it becomes too thick.
While the dal finishes cooking, heat the extra virgin olive oil in a small skillet over medium heat. Add the mustard seeds, cumin seeds, nigella seeds, fennel seeds, and whole dried red chilies. Toast for 1–2 minutes, stirring frequently, until the seeds become fragrant and begin to crackle. Be careful not to let them burn.
Pour the hot tempered oil and all the spices directly into the cooked dal and greens mixture. Stir well to distribute the aromatic oil and spices evenly throughout. Taste and adjust salt if needed. Serve warm, spooning the dal into bowls and ensuring each portion receives some of the toasted spices.

Comments

Grocery List Plus Editorial Staff3.75

Moong dal is stocked at most Charlotte chains (Harris Teeter, Food Lion, ALDI carry it), but mustard seeds, nigella seeds, and fennel seeds force a stop at an Indian grocery or spice specialist like India Mart or Penzey's—not a standard weeknight errand. Cost per serving lands around $1.50–$2.00 thanks to cheap dried legumes, but the 55-minute timer omits dal-soaking and seed-tempering labor; expect closer to 75 minutes hands-on. The dish keeps well as leftovers and suits a family dinner, though the mustard greens give it a sharp funk that won't appeal to every palate. North Carolina grows excellent collards that would swap in friendlier than mustard greens here, though the spice profile won't translate as cleanly.