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Moong Dhal with Veg and Aloo Fry and Coconut Milk
Moong Dhal with Veg and Aloo Fry is a comforting family dinner featuring creamy coconut milk, tender moong dhal, fresh vegetables, and crispy, spiced potatoes. If you’re looking for easy dinner recipes, vegetarian curry ideas, coconut milk recipes, or Indian inspired comfort food, this dish deserves a spot on your table.
Why You Will Love and Enjoy This Moong Dhal with Veg and Aloo Fry
- Creamy coconut dhal and crispy potatoes make a delicious combination that’s satisfying without being complicated.
- Easy everyday ingredients come together into a comforting family meal.
- Perfect for serving with naan, rice, roti, grilled chicken, fish, or simply enjoyed on its own.
Additional Information
- Can this be frozen? Yes. The moong dhal freezes very well for up to 3 months. Cool completely before transferring to freezer-safe containers. The potatoes are best enjoyed fresh, as freezing can make them lose their crisp texture.
- How long can this be stored, and how? Moong dhal: Store in an airtight container in the refrigerator for up to 4 days. Aloo fry: Store in the refrigerator for up to 3 days. Reheat in an oven, air fryer, or frying pan to bring back some crispness.
- Should I soak the moong dhal first? No. Washing it well is enough, although soaking it for 20 to 30 minutes can shorten the cooking time.
- Can I make this vegetarian or vegan? Yes. This recipe is naturally vegan and vegetarian.
- Can I make it spicier? Absolutely. Add extra chopped red chili peppers or a pinch of extra chili powder to suit your taste.
- Can I make the potatoes in an air fryer? Yes. Toss the seasoned potatoes with the oil and cook in an air fryer at 400⁰F (200⁰C) for 18 to 22 minutes, shaking the basket halfway through.
Ingredient Substitutions
- Swap eggplant for zucchini or butternut squash.
- Replace carrots with sweet potato or pumpkin.
- Use green chili peppers if you prefer a fresher heat.
- Light coconut milk can be used for a lighter version, although the dhal will be less creamy.
- Fresh parsley may be used if fresh coriander isn’t available.
Moong Dhal with Veg and Aloo Fry
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4–6 servings depending on size 1x
- Category: Dinner Recipes
- Method: Easy Cooking
- Cuisine: Indian
Description
Moong dhal has always been one of those simple meals that fills the kitchen with wonderful aromas and brings everyone to the table. The creamy coconut dhal pairs perfectly with crispy spiced potatoes, making this an easy and satisfying meal any day of the week.
Ingredients
Moong Dhal with Vegetables
- 1 cup moong dhal (yellow dhal), washed until the water runs clear and drained
- Salt, to taste
- 3 red chili peppers
- 1 large tomato, chopped
- 1 large onion, chopped
- 1 large carrot, chopped
- 1 large eggplant, chopped into bite-sized pieces
- Less than 1/2 tsp turmeric
- 1/4 cup water
- 3/4 cup coconut milk
- 2 tbsp oil
- 2 tbsp chopped fresh coriander (dhania)
Aloo Fry
- 6 to 8 medium potatoes, peeled and quartered
- 2 tbsp oil
- Salt, to taste
- 1 tsp chili powder
- 1/2 tsp turmeric
- 2 cloves garlic, finely minced
Instructions
Moong Dhal with Vegetables
- Heat 2 tbsp oil in a large pot over medium heat.
- Add 1 large chopped onion and cook for about 6 to 8 minutes until lightly browned.
- Stir in 1 large chopped carrot, 3 red chili peppers, and 1 large chopped tomato.
- Cook for 5 minutes, stirring now and then until the tomato starts to soften.
- Add 1 cup washed moong dhal and 1/4 cup water.
- Stir well, cover, and simmer for about 15 minutes, stirring occasionally so the dhal doesn’t catch on the bottom.
- Once the dhal is about halfway cooked, add 1 large chopped eggplant, less than 1/2 tsp turmeric, and salt to taste.
- Continue cooking for another 10 to 15 minutes, adding a splash of water if it starts looking too thick.
- When the dhal is tender and the vegetables are soft, pour in 3/4 cup of coconut milk.
- Stir gently and bring it just to a gentle boil. Don’t let it boil for too long or the coconut milk may separate.
- Stir in 2 tbsp chopped fresh coriander (dhania) just before serving.
Crispy Aloo Fry
- Place 6 to 8 peeled and quartered potatoes into a pot of salted water.
- Boil for about 10 minutes until they’re just half-cooked.
- Drain well and allow them to steam dry for a couple of minutes.
- Toss the potatoes with 1 tsp chili powder, 1/2 tsp turmeric, 2 cloves of minced garlic, and salt to taste until evenly coated.
- Heat 2 tbsp oil in a large frying pan over medium heat.
- Add the potatoes in a single layer and cook for 15 to 20 minutes, turning occasionally until they’re crispy and nicely browned on all sides.
- Taste and adjust the seasoning before serving.
Notes
Prepared, tried, and tested by Nazley
A bowl of creamy dhal and a plate of crispy potatoes can completely change an ordinary dinner into something memorable. This Creamy Moong Dhal with Vegetables and Crispy Spiced Aloo Fry dish is one you’ll enjoy returning to whenever comfort food is on the menu.
Moong Dhal with Veg and Aloo Fry brings together creamy coconut dhal, tender vegetables, and perfectly crisp potatoes in one satisfying meal. It’s easy to prepare, filling enough for family dinners, and flexible enough to serve with naan, rice, bread, fish, or chicken. The combination of comforting flavours and everyday ingredients makes it easy to add to the regular meal rotation.
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Looks delicious! 🌝
Thanks Doni – Hope you will try it and provide me with your feedback. Would love to hear wht you think of it. 🙂