Moong dal (yellow mung bean dal with cumin oil)

Moong dal is the everyday, mild lentil stew of Indian homes: easy to digest, quick to cook, and made fragrant at the end by a sizzling spiced oil (tadka). It is vegan, gluten-free, and suitable for small children without the chilli.

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Method

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1. Put the mung beans, water, turmeric, ginger and green chillies in a saucepan and bring to the boil; skim off the foam.
2. Cook covered over low heat for 20–25 minutes (3 whistles in a pressure cooker) until completely broken down and creamy. ⏱ Timer: 20 min
3. Whisk or beat with a wooden spoon until smooth; season with salt and thin with hot water if too thick.
4. For the tadka, heat the ghee in a small pan, add the cumin and wait until it starts to sizzle.
5. Add the garlic, dried chilli and curry leaves and fry for 30–40 seconds until golden.
6. Pour the hot spiced oil over the dal, sprinkle with lemon juice and coriander, and serve with rice or roti.

Source: Wikibooks Cookbook – Indian Moong Dal (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

• You can cook mung beans without soaking, but 30 minutes of soaking speeds things up.
• Always pour the tadka over at the last moment, while it is still sizzling.
• The thickness of the dal is controlled by the amount of water: thinner like a soup or thicker like a stew.
• Keeps in the fridge for 3 days and freezes well; add water when reheating.

Frequently asked questions

What is tadka?

Spices fried in hot fat and poured over the finished dish; it gives Indian food its aroma.

What can replace mung beans?

Red lentils; they cook just as quickly but taste slightly different.

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More indian ideas

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• Aloo gobi (potato and cauliflower curry)
• Chole bhature (chickpea curry with fried bread)
• Baingan bharta (smoky mashed aubergine)

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