Mom’s Simple Moong Dal is spiced only with green chilies and garlic and makes for a light weeknight soup. Vegan Dal Dahl Daal Recipe with yellow Lentils.

I unpacked my camera and some props so that I can at least capture a few meals that Mom whips up. 🙂 And then edit them later.





Mom saw some Rainbow Chard in the fridge, asked me what that is. I said its chard, just think of it as any leafy green like Spinach. And she made some amazing Potato Chard sauite with it. Today she made her simple tadka daal and a side Subzi, which will be posted in a few days. I said, Ma wait, let me pout it into the kadhai and quickly click a few photos.





And here is Mom’s Simple Moong dal. The split mung beans/dal are soaked. Then cooked till they mash easily. The Tadka/Tempering is made in a separate pan with mustard seeds, garlic and Serrano chili pepper. And the sizzling Tadka is then mixed into the cooked beans and served immediately.. Yum!





You can use any quick cooking lentils or legumes which cook to a mashed up soup. This basic tadka works well with them. With whole lentils, you might need more spices or additions and need to simmer the lentils with them, like this Whole Mung Bean and Lentil Stew with Broccoli or Black Eyed Pea and whole Mung Bean Stew . Or if using whole Mung beans, simmer the cooked whole Mung Beans after adding the tadka for a few minutes so it picks up the flavors.





This dal can be served as a side with veggie stir fry and Roti flat bread (Indian meal) or with bread or as is like a soup.