Yellow Moong Dal with Kokum and Curry Leaves is a soothing, soul-warming staple of Jain households, celebrated for its lightness and digestive benefits. This recipe elevates the humble yellow split mung bean by using Kokum—a dried fruit from the mangosteen family native to the Konkan coast—instead of tomatoes or tamarind for acidity. The result is a clear, bright yellow dal with a distinctive, refreshing tang. Tempered with the crackle of mustard seeds and the nutty aroma of fresh curry leaves, this dish is a perfect example of Satvic cooking: balanced, nutritious, and deeply flavorful without the use of heavy spices or root vegetables.

• Prep time: 10 minutes (plus 20 minutes soaking)

• Cook time: 20 minutes

• Servings: 3–4 people

Ingredients List

The Lentils:

• 1 cup Yellow Moong Dal (split mung beans)

• 3 cups Water

• ½ tsp Turmeric powder

• A pinch of Asafoetida (Hing)

• Salt to taste

The Tangy Element:

• 3–4 pieces Dried Kokum (soaked in ¼ cup warm water)

The Tempering (Tadka):

• 1 tbsp Ghee or Oil

• 1 tsp Mustard seeds

• 1 tsp Cumin seeds

• 8–10 Fresh curry leaves

• 2 Green chilies, slit lengthwise

• 1 tsp Ginger powder (Sonth) — Omit if your personal Jain practice excludes dried ginger.

Garnish:

• Fresh cilantro, finely chopped

Step-by-Step Instructions

1. Pressure Cook the Dal: Wash the moong dal until the water runs clear. In a pressure cooker or heavy pot, combine the dal, 3 cups of water, turmeric, salt, and a pinch of hing. Cook until the dal is completely soft and mushy (about 2–3 whistles in a pressure cooker).

2. Whisk for Smoothness: Once the pressure releases, open the cooker and use a whisk or a traditional wooden churner (mathani) to blend the dal into a smooth, consistent liquid.

3. Add the Kokum: Add the soaked kokum pieces along with the soaking water into the dal. If the dal is too thick, add another half cup of warm water. Simmer on low heat for 5 minutes to let the kokum release its tangy, slightly smoky flavor.

4. Prepare the Tadka: In a small tempering pan, heat the ghee or oil. Once hot, add the mustard seeds and let them splutter. Add the cumin seeds, slit green chilies, and the fresh curry leaves.

5. The Temper: Turn off the heat and add the ginger powder (if using) to the pan. Immediately pour this aromatic sizzling mixture over the simmering dal.

6. Final Simmer: Cover the pot immediately with a lid for 2 minutes to trap the aromas of the curry leaves and mustard seeds.

7. Serve: Remove the lid, stir gently, and garnish with fresh cilantro.

Pro-Tips

• The Kokum Balance: Kokum varies in intensity. Start with 3 pieces; if you prefer a sharper tang, add one more. Remember to remove the kokum pieces before serving if you prefer a smooth texture, though they are traditionally left in.

• The "Hing" Secret: In Jain cooking, high-quality Hing (Asafoetida) is the essential substitute for the savory depth of onions and garlic. For the best aroma, use the solid resin form and dissolve it in a little water, or add the powder directly to the hot ghee.

• Consistency: Moong dal tends to thicken as it cools. If you are preparing this in advance, keep it slightly thinner than your desired consistency, as it will "set" upon resting.