About to Pop Moong Daal

Good for Baby, Good for Mama

About to Pop Moong Daal


4 servings


C = cup
T = tablespoon
t = teaspoon


  • 1 C yellow lentils

  • 3 C water

  • ½ t fresh ginger

  • 1 t ground turmeric

  • 1 C water

  • 1 T coconut oil

  • 1 t whole cumin seeds

  • 3 cloves garlic

  • ½ t kosher salt

  • 1 small handful fresh cilantro

  • 1 lime

  • pinches cayenne pepper

  • 1 scoop cooked quinoa

  • 1 handful spinach


  1. Rinse and soak 1 cup of yellow lentils for 2-3 hours (or a minimum of 30 minutes if in a rush). This helps reduce the phytic acid (an anti-nutrient that blocks mineral absorption) content and shortens the cooking time. Discard the soaking water. 

  2. In a medium pot over high heat, bring lentils and 3 cups of water to a boil. Lower heat to a simmer for 5 minutes, skimming any foam that arises. These are carbohydrate molecules that cause flatulence—so removing them makes it easier to digest!

  3. Thoroughly wash ½ teaspoon of fresh ginger under cool, running, drinkable water. Peel with the back of a spoon, then finely chop.

  4. Add chopped ginger and 1 teaspoon of ground turmeric, cover partially, and simmer for 20 minutes until the lentils have disintegrated and dissolved. Add 1 cup of boiling water and stir well. At this point you should have a medium thickness, soup-like consistency.

  5. While the lentils continue to simmer, in a separate small saucepan over medium-high heat, add 1 tablespoon of coconut oil and heat until shimmering. Add 1 teaspoon of whole cumin seeds and sauté for 30-60 seconds until they are brownish and aromatic. Add 3 cloves of finely chopped garlic and sauté until just pinkish. Tip the fragrant oil mixture into the pot of lentils and stir well. Add ½ teaspoon of kosher salt

  6. Thoroughly wash a small handful of cilantro and 1 lime (including the rind) under cool, running drinkable water. Finely chop the cilantro, aim for 3 tablespoons-worth, then add to the pot. Reserve the lime for serving.

  7. Check the seasoning and add more salt if necessary. Squeeze one half of the lime and a pinch of cayenne pepper for added heat—or skip this if you’re sharing with your kiddos.

  8. We love ours with a side of fluffy quinoa and a handful of spinach. Eat up, Mama!

  9. Once cooled completely, pour leftover moong daal into silicone molds to freeze into pre-portioned blocks. Your future self will thank you kindly.


Recipe By

Kanchan Koya
of Spice Spice Baby

Food Photography

Kendra Aronson

Food Styling

Kendra Aronson

Prop Styling

Kendra Aronson

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