Moong Dal and Vegetables


  • 3 Tbsp safflower or canola oil
  • 2 cups moong dal, split lentils
  • 4 cups water
  • 1 onion
  • 1 carrot
  • 1 stalk celery
  • 1 6-oz can tomato paste
  • 1/2 lemon (for juice)
  • 1 Tbsp Bina’s Roasted Cumin
  • Salt, to taste
  • Optional: Cilantro and Cumin seeds (garnish)


  1. (Optional) Soak lentils overnight.
  2. Rinse the lentils. Place lentils and water in a pot over high heat.  Bring to a boil.  Then reduce heat and simmer for 45-55 minutes for desired consistency. If soaked overnight, reduce cooking time by 10-15 minutes.
  3. While the lentils cook, finely dice the onion, carrot and celery.
  4. Heat 3 tablespoons of safflower or canola oil in a pan over medium-high heat, until hot but not smoking. Add the diced vegetables. Cook, stirring often, until vegetables are soft.
  5. To the softened vegetables, add boiled lentils, Roasted Cumin, tomato paste, squeeze juice of half a lemon. Finally, add salt to taste and mix all ingredients thoroughly to combine.
  6. Garnish with freshly chopped cilantro and enjoy!

Chef’s Note

For a variation with meat, try adding cooked Italian sausage to this recipe.