Comments on: Whole Mung (Moong) Dal

By: pat

pat — Tue, 24 Jul 2012 02:00:58 +0000

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

thanks.

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By: Kate H

Kate H — Mon, 13 Jun 2011 13:00:32 +0000

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….

By: Jessica Barlow

Jessica Barlow — Sat, 04 Dec 2010 06:00:14 +0000

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.

By: Karla

Karla — Tue, 20 Jan 2009 15:23:07 +0000

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!

By: agata

agata — Sat, 19 Apr 2008 06:34:06 +0000

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

By: Tasty mung dhal

Tasty mung dhal — Wed, 19 Mar 2008 07:14:30 +0000

[...] before. Since the package lacked even basic instructions, I did a little googling and came across this recipe for whole mung dhal that sounded simple and [...]

By: pipfugl » Blog Archive » Blueberries

pipfugl » Blog Archive » Blueberries — Mon, 07 Jan 2008 14:43:36 +0000

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