Recipe

Whole Mung (Moong) Dal

 

Ingredients

Method

mung-dhal.jpgI don’t know about you, but I’m not coping very well with the cold weather. Despite my 11 years in England, I just can’t bring myself to do very much in winter. All the festive revelries are only perpetuating the problem.

The time is right for a stodgy, warming and simple meal of dhal and rice. One my favourite dhals is made with whole mung (moong) beans. These are one of the most high-protein lentils and can be cooked with minimum fuss. There are also some great recipes for dhal made with skinned mung lentils, which I will post later.

This recipe serves 3-4 people.

125gms mung beans
1″ ginger chopped
1 onion, sliced
2 small tomatoes
Quarter tsp turmeric powder
Quarter tsp chilli
1 tbsp ghee or butter
Salt to taste
Hot water

Wash the mung beans thoroughly. Add the turmeric powder, two cups of hot water and bring to the boil. Boil on a medium heat, stirring regularly to prevent the dhal from sticking to the bottom of the pan.
As it cooks the lentils will start losing their shape and going soft. They will also go from being green to a darker shade of brown. Keep adding a little water to prevent the mixture from drying up. And if any foamy scum appears on the surface, skim it off and get rid of it. When the colour starts changing, chop the tomatoes and add to the lentils.

The tomatoes will slowly disintegrate in the lentils. When you have a smooth dhal with the lentils cooked, heat the ghee or butter in a small pan. Fry the ginger first, and then add the onions and chilli powder and keep frying until brown.

To finish, put this onion mixture into the lentils and add salt to taste . Voila!

 

Comments

20 Responses to “Whole Mung (Moong) Dal”

  1. Asha Says:

    December 22nd, 2006 at 12:24 pm

    Very delicious and nutritious dish.Thank you.

    We have 30″ snow in Denver!! Atleast it’s not blizzard there in UK!:D

    This soup is perfect for this winter weather,isn’t it?
    Enjoy! Happy Holidays and Happy New Year!

  2. Vani Says:

    December 22nd, 2006 at 3:06 pm

    That looks really, good, Mallika! I’ve never tried anything with whole moong but will do so soon! :)
    I hate winter too! It’s 5 pm now and is pitch dark here. Hate that!! Can’t wait for spring to arrive!

  3. Mangs Says:

    January 11th, 2007 at 12:20 pm

    had a long debate with halal shop man over this: green or yellow? :(

  4. Mangs Says:

    January 11th, 2007 at 2:33 pm

    OMG its YUMMY.. and of course green… d-uh.

  5. Mallika Says:

    January 11th, 2007 at 2:34 pm

    Mangs! Welcome back… just as I thought you’d packed up on your whole Indian cooking thing and taken up sewing or something!!

  6. zeenoo Says:

    March 1st, 2007 at 4:47 am

    thanks for such a simple recipe i tried and it was very yummy…..:)

  7. Susan Says:

    November 4th, 2007 at 2:44 pm

    how many cups would make 125 grams of moong dal?

  8. Mallika Says:

    November 6th, 2007 at 2:41 am

    Hi Susan – it’s just a little over half a cup. Hope this helps!

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    March 19th, 2008 at 12:14 am

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  11. agata Says:

    April 18th, 2008 at 11:34 pm

    I found this recipe a week ago (I liked the simplicity of it)-got all my ingredients and a few minutes ago finished cooking. It is just delicious:) thanks Mallika

  12. Karla Says:

    January 20th, 2009 at 8:23 am

    The photo has me confused because my favorite lentil to prepare is called moong dahl but it it a pale yellow — I have been able to buy it in bulk at health food stores in NC, or prepacked by a company called Swad at Whole Foods. It seems special because it looks and tastes so light and delicate and it says it offers a whopping 24 grams of protein per serving — I always mix it with rice or millet to make it a complete protein. Is this pale yellow lentil different from what you use in your recipe?
    Thanks!

  13. Jessica Barlow Says:

    December 4th, 2010 at 6:00 am

    My sister told me about this post and she was right on, this was really something I didn’t want to miss. Thanks for such a thoughtful write-up.

  14. Kate H Says:

    June 13th, 2011 at 2:00 pm

    Hi, I’ve just made this with whole mung beans which I didn’t soak over night: is that okay? The bag says that I have to always soak first….

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  18. pat Says:

    July 24th, 2012 at 3:00 am

    this recipe makes me happy! I make it all the time.

    thanks.

  19. Becky Says:

    December 30th, 2013 at 10:35 pm

    This recipe came out pretty good. The ginger and bit of chili give it warmth without being too hot and spicy. I also like that the ingredients are things that I generally have or can get easily. I originally tried it to use up some extra moong beans I had, but now I will probably get some more and make it again.

  20. Candice Says:

    January 12th, 2014 at 9:49 pm

    I don’t think that the tomatoes disintegrated into the lentils

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