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Moong Dal is a protein-rich Indian lentil curry that's both nutritious and deeply satisfying. This healthy vegetarian dish is ideal for meal prep, freezer-friendly, and supports a calorie deficit lifestyle.
Rinse and drain the moong dal thoroughly, then add to a medium saucepan with 3 cups water. Bring to a boil over medium-high heat, carefully skimming off any foam.
Reduce heat to low, add turmeric powder and salt, then simmer uncovered for 25–30 minutes, stirring occasionally, until the lentils are tender and beginning to break down.
In a separate skillet, heat vegetable oil over medium heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant.
Add finely chopped onion, garlic, and ginger to the skillet and sauté for 3–4 minutes until translucent and just golden. Stir in diced tomato and cook for 4–5 minutes until softened.
Fold the onion-tomato-spice mixture into the cooked dal. Simmer together on low heat for 5 more minutes for flavors to meld. Finish with garam masala and fresh cilantro. Serve hot.
