Simple Mung Dal Recipes

MOONG DAL RECIPE

Steps:

• Add moong dal to a bowl and rinse it well and drain the water. Repeat rinsing a few times until the water runs clear. Let soak until you prepare the rest.
• Chop onions, tomatoes, green chilies and ginger.

MOONG DAL: VEGETARIAN INDIAN YELLOW LENTIL DHAL

Steps:

• Gather the ingredients.
• In a large soup or stock pan, combine mung dal or yellow lentils, vegetable broth, turmeric, cayenne, and salt. Bring to a slow simmer.
• Cover partially with a lid and allow to cook for at least 20 minutes, and up to 30 to 40 minutes if you prefer a smoother dal. You can add a bit more liquid if needed.
• In a separate skillet, saute onion, cumin seeds, and clove in olive oil for just a few minutes over medium heat, until onions are soft.
• Add onions and spices to mung dal or lentils and allow to simmer for a few more minutes, stirring well to combine. Sprinkle with a dash of black pepper and add extra salt to taste, if needed. Serve plain, as soup, or over rice. Dal tends to thicken up a bit as it cools, so you may want to add a bit more water if you are planning on having leftovers. However, personal preference also plays a role in how thin or how thick you prefer your dal to be. It's always easy to add more liquid.

EASY INSTANT POT® GREEN MOONG DAL

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil; add onions, garlic, ginger, and cumin. Cook until tender, about 2 minutes. Combine moong dal lentils, water, coriander, salt, garam masala, cayenne pepper, and turmeric in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Stir in lemon juice and cilantro.

MOONG DAL

Steps:

• Rinse the dal, checking for any debris; add to saucepan with 2 1/2 cups water. Allow to soak for 30 minutes.
• Bring dal, water, and salt to a boil. Reduce heat to medium-low and cook until beans are very tender and mixture has thickened, 15 to 20 minutes. Add more water, if necessary, to prevent drying out. Stir in ginger, jalapeno pepper, tomato, lemon juice, and turmeric.
• Heat oil in a small saucepan and add cumin seed and red chile pepper. When pepper is heated, add Asafoetida powder and garlic. Stir mixture into split peas and add cilantro; mix well.

BHUGI DAL ( EASY MUNG )

Steps:

• Soak the mung dal in water for 1 hour, drain and keep aside.
• Heat water in a pan, add salt, turmeric and the soaked mung dal.
• Cook the mung dal on low flame with closed lid until all the water has evaporated and the mung is cooked but not soggy.
• Remove from fire, transfer to a serving dish and sprinkle the rest of the spices.
• Heat oil in a small wok crackle the cumin seeds in it and pour it over the dal.
• Sprinkle chopped cilantro and serve with sindhi Phulkas or paranthas and mixed vegetable pickle.

JAIPUR-STYLE QUICK AND EASY MUNG DAL

Steps:

• Add the mung beans, water, turmeric and carrots to a heavy-based medium pan over a high heat and bring the water to the boil; reduce the heat and allow the contents of the pan to simmer, semi-covered, for 15 minutes, or until the mung beans start to break down; add the cauliflower florets to the pan and simmer for another 10 minutes.
• Meanwhile, heat the ghee in a small pan over a medium heat; add the cumin and fennel seeds and gently cook them, stirring occasionally, until they have darkened a few shades; add the chilies and ginger and continue cooking until aromatic.
• Pour the contents of the small pan into the simmering soup in the medium-sized pan; add the fresh coriander leaves, lemon juice, salt and pepper; serve hot in individual serving dishes with a simple rice dish or bread.

SIMPLE MUNG DAL

Steps:

• Sort, wash and drain mung beans.
• Combine the mung beans, water, turmeric, chili, ginger, salt, ground cumin or coriander in large saucepan with a tight fitting lid and bring to a boil. Lower the flame to a medium flame and cook for one hour.
• Add the diced tomatoes to the mix 5 minutes before it is done cooking.
• Gently fry the remaining spices in butter or ghee until fragrant. Add them to the saucepan and turn off the flame. Let the spices soak into the dal mixture for 5-10 minutes.
• Stir the dal until it is fluffy and smooth.
• Serve over rice with the cilantro garnish for added flavor.