Mooli dal, a simple mung dal soup with radishes, is Bengali everyday eating — soft yellow dal with coins of white radish cooked right into it. A tempering of cumin, dried red chilies, and asafetida wakes the pot up at the end. Nothing fancy, everything right.
I was incredibly fortunate to learn the art of cooking from my spiritual master, Srila Prabhupada, who was a culinary genius in his own right. He had a way of turning the simplest ingredients into something truly divine. I vividly remember him in the kitchen, especially when we were traveling, checking on our progress and offering his gentle guidance. He would often prepare an entire meal in his tiered steamer—dal bubbling in the bottom, vegetables in the middle, and fluffy rice steaming on top. This Mooli Dal, a beautiful blend of pungent radish and mild mung beans, is a taste of those cherished memories. It’s a simple, soulful soup that warms you from the inside out.
Ingredients
• ⅔ cup / 145 g (5.1 oz) split moong dal, without skins
• 6 cups / 1.5 liters water
• 1 teaspoon / 5 ml (0.2 fl oz) turmeric
• 3 tablespoons / 45 ml (1.5 fl oz) ghee or vegetable oil, divided
• 1 cup / 240 ml thinly sliced white mooli radish or red salad radishes
• 1–2 whole dried red chilies, broken
• 1½ teaspoons / 7 ml (0.2 fl oz) cumin seeds
• ¼ teaspoon / 1 ml (0 fl oz) yellow asafetida powder (hing)
• 1 teaspoon / 5 ml (0.2 fl oz) salt
• 3 tablespoons / 45 ml (1.5 fl oz) minced fresh parsley or coarsely chopped coriander
• Note: This amount is for Cobra brand asafetida. If using another brand, reduce the amount by three-fourths.
Instructions
1. First, sort, wash, and drain the split moong dal.
2. In a heavy-bottomed saucepan, combine the dal, water, turmeric, and 1 tablespoon / 15 ml (0.5 fl oz) of the ghee or oil. Bring to a boil over high heat, stirring occasionally.
3. Reduce the heat to low, cover with a tight-fitting lid, and simmer gently. After 30 minutes, stir in the sliced radishes, re-cover, and continue to cook for another 30–45 minutes until the dal is completely soft.
4. For the tempering (tadka), heat the remaining 2 tablespoons / 30 ml (1 fl oz) of ghee or oil in a small pan over medium-high heat. Once hot, add the broken red chilies and cumin seeds. Fry until the seeds turn a rich brown.
5. Add the asafetida powder, fry for just a second, and immediately pour the entire tempering mixture into the cooked dal. Cover the pot instantly to trap the aromas.
6. Let the seasonings infuse for 1-2 minutes. Stir in the salt and fresh parsley or coriander, and serve hot.
Nutritional Information
• Rich in plant-based protein and dietary fiber.
• A good source of iron, potassium, and B vitamins.
• Naturally gluten-free and easily digestible.
• Low in saturated fat when made with vegetable oil.
Pro Tips
• For a creamier texture, lightly mash the dal with the back of a spoon before adding the tempering.
• While white mooli radishes are traditional, icicle or red salad radishes are excellent substitutes.
• Don’t skip the final tempering (tadka); it’s essential for blooming the spices and adding a deep layer of flavor.
• To save time, you can cook this dal in a pressure cooker. It will be ready in about 15-20 minutes.
FAQ
Q: Can I make this Mooli Dal recipe vegan
A: Yes, this recipe is easily made vegan. Simply substitute the ghee with a vegetable oil like coconut oil, sunflower oil, or another neutral-flavored oil for both the initial cooking and the final tempering (tadka).
Q: Is this moong dal recipe a good source of vegetarian protein
A: Absolutely. Split moong dal is an excellent source of plant-based protein and dietary fiber, making this Mooli Dal a nutritious and satisfying meal for anyone on a vegetarian or plant-forward diet.
Q: What can I use if I can’t find mooli radish
A: If you can’t find white mooli (daikon) radish, you can easily substitute it with red salad radishes or icicle radishes as mentioned in the pro-tips. For a different flavor profile, you could also try turnips or even zucchini, adding the zucchini in the last 15 minutes of cooking.
Q: How should I store leftover Mooli Dal
A: You can store leftover Mooli Dal in an airtight container in the refrigerator for up to 3-4 days. The dal will thicken upon cooling; simply add a splash of water when reheating on the stovetop or in the microwave to reach your desired consistency.
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Mooli Dal (Simple Mung Dal Soup with Radishes)
Ingredients
Method
- First, sort, wash, and drain the split moong dal.
- In a heavy-bottomed saucepan, combine the dal, water, turmeric, and 1 tablespoon / 15 ml (0.5 fl oz) of the ghee or oil.
- Bring to a boil over high heat, stirring occasionally.
- Reduce the heat to low, cover with a tight-fitting lid, and simmer gently.
- After 30 minutes, stir in the sliced radishes, re-cover, and continue to cook for another 30–45 minutes until the dal is completely soft.
- For the tempering (tadka), heat the remaining 2 tablespoons / 30 ml (1 fl oz) of ghee or oil in a small pan over medium-high heat.
- Once hot, add the broken red chilies and cumin seeds.
- Fry until the seeds turn a rich brown.
- Add the asafetida powder, fry for just a second, and immediately pour the entire tempering mixture into the cooked dal.
- Cover the pot instantly to trap the aromas.
- Let the seasonings infuse for 1-2 minutes.
- Stir in the salt and fresh parsley or coriander, and serve hot.
- While white mooli radishes are traditional, icicle or red salad radishes are excellent substitutes.
- Don't skip the final tempering (tadka); it's essential for blooming the spices and adding a deep layer of flavor.
