Naan Sense Grocery
Tomato Garlic Moong Dal with Cilantro Basmati
This is a simple, steady meal for a weeknight: soft split moong dal simmered with tomato, fresh garlic, organic ginger, and a small pinch of asafoetida until it turns creamy and comforting. The basmati rice cooks alongside with cilantro folded through at the end, so each spoonful feels fresh without asking much from the cook. Ground cumin gives the dal a warm, earthy smell, while everyday cooking oil helps the garlic and ginger bloom before the tomato melts in. Keep the texture loose enough to spoon over the rice — it should settle into the grains, not sit stiffly on top. It is humble food, but deeply satisfying.
What you’ll need
Ingredient links lead to real products in the Naan Sense Grocery store. Availability and prices may change.
- 1 cup split moong dal split moong dalShop Moong Dal Split Without Husk – Mani (2 Lb)
- 1 cup basmati rice basmati riceShop Basmati Rice – Laxmi (2 Lb)
- 2 medium tomato, finely chopped tomatoShop Deep Tomato 10.5 Oz
- 5 cloves fresh garlic, minced fresh garlicShop Garlic Fresh Whole
- 1 tablespoon organic ginger, finely grated organic gingerShop Organic ginger
- 1/2 cup cilantro, chopped cilantroShop Cilantro
- 1 teaspoon ground cumin ground cuminShop Ground Cumin – Sadaf (2 Oz)
- 1/8 teaspoon asafoetida asafoetidaShop Asafoetida (Hing) – Vandevi (100g)
- 5 1/2 cups water, divided waterPantry basic
- 1 1/2 teaspoons salt, divided saltPantry basic
- 2 tablespoons everyday cooking oil everyday cooking oilPantry basic
Let’s cook
- Rinse split moong dal in several changes of water until the water looks mostly clear, then drain. Rinse basmati rice the same way and let it sit in water while you start the dal.
- Warm everyday cooking oil in a medium pot over medium heat. Add fresh garlic and organic ginger, stirring for about 45 seconds, just until fragrant and no longer raw-smelling.
- Stir in ground cumin and asafoetida for a few seconds, then add tomato and 1/2 teaspoon salt. Cook 4 to 5 minutes, stirring often, until the tomato softens and looks saucy.
- Add split moong dal and 3 cups water. Bring to a boil, then lower the heat and simmer uncovered for 22 to 25 minutes, stirring now and then, until the dal is soft and creamy. Add a splash of water if it gets too thick before the dal is tender.
- While the dal cooks, drain basmati rice. In a separate pot, combine basmati rice, 2 cups water, and 1/2 teaspoon salt. Bring to a boil, cover, reduce heat to low, and cook 12 minutes. Turn off the heat and let it stand covered for 8 minutes.
- When the dal is tender, stir in the remaining 1/2 cup water as needed for a spoonable consistency, then add the remaining 1/2 teaspoon salt. Simmer 2 to 3 minutes so it comes together.
- Fluff the basmati rice gently and fold in cilantro while the rice is hot, keeping the grains light.
- Spoon cilantro basmati into bowls and ladle the tomato garlic moong dal over the top. Serve hot, while the garlic and cumin are still fragrant.
For a looser dal, stir in a little hot water just before serving.