Mung Daal (along with all kinds of potato concoctions), was a staple at the boarding schools that I went to in India. After years of grumbling about the food and this Daal in particular, it recently dawned on me that Mung Daal has now become a major part of my diet and I just love it! It is one of those dishes which goes great with rice, chapattis, or all by itself as a hearty soup. Mung Daal is so quick and easy to make that I can have it very often and the best part…I don’t get tired of it! Try this simple and delicious recipe…
Ingredients:
Yellow Mung Daal - 1/2 cup
Water - 2 cups
Salt - to taste
Turmeric - 1/4 tsp
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Asofoetida(Hing) - 1 pinch
Ginger - 1/2″ pc., finely grated
Curry Leaves - 1 sprig
Green Chili - 1, slit (optional)
Lemon Juice - 1 tbsp or to taste
Cilantro - 2-3 sprigs, finely chopped for garnishing
Method:
- Wash the Mung Daal and put it in a pressure cooker.
- Add Water, Salt, Turmeric and cook until one whistle sounds.
- Remove from the stove immediatly and release the pressure by holding the cooker under a cold water faucet.
- Heat Oil in a small fry pan.
- Once the Oil is hot, add the Mustard Seeds and allow them to pop.
- Add Asofoetida.
- Add in the chopped Ginger, Green Chili and the Curry Leaves. Cook for 1 minute and add it into the Daal.
- Cook the Daal for a few minutes to let it come to a boil.
- Add Lemon Juice and Cilantro, mix well and serve.
- Enjoy with Chapatis, parathas or with rice. Serves 2.
Tips:
- If a pressure cooker is not available, the Daal can easily be cooked in a pan as well. The Pressure Cooker cuts the cooking time drastically.
- Mung Daal is quick to cook and does not need to be soaked, so no pre-planning required.
- Mung Daal is very easy to digest and an excellent source of protein.
- For a variation, add finely chopped tomatoes and onions (same time as the ginger) and notice how the taste changes.
- For anyone under the weather - this is the perfect “chicken noodle soup” for vegetarians.
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September 9th, 2007 at 4:22 pm
Hello,
Do you recommend using the unshelled green mung dahl for this recipe?
Thank you.
September 9th, 2007 at 5:57 pm
You can definitely use unshelled green mung daal but the taste will be very different. It is a great variation to this recipe and you get additional fiber, too. You might have to cook the daal a little longer and also try adding a chopped tomato in with the ginger and green chili — it adds great color. Good luck!
September 14th, 2007 at 9:22 am
I used to call this ‘Hyderabad ki daal’ in my childhood - because I would get it for breakfast along with delicious parathas and other yummy curries - and I came to associated it with summer holidays spent in my hometown.
It was many years till I ‘grew up’ and found out it was called ‘Meethi daal’.
When you prepare it with tamarind, it becomes ‘khatti daal’ for lunch.
As I learned more about Indian cooking, I wondered at the multitude of ways you could cook something as simple and basic as daal.
January 17th, 2008 at 2:12 pm
Thank you Hetal & Anuja for the simple yet delicious daal recipes.
February 20th, 2008 at 11:02 pm
I made this tonight for the fourth time and it is great. I used chicken stock instead of water and it was a nice change. Any chance for a lamb masala video?
April 13th, 2008 at 12:20 pm
Thank you Hetal and Anuja for a great veggie recipe:) I heart Indian cuisine it’s ideal for veggies. I used to think it’s way too complicated, but you made it easy and fun:) I`m going to cook mung dal for me& my boy.
June 7th, 2008 at 6:28 am
Do you need to use a pressure cooker? What if you do not have one? Please advise…thank you kindly.
June 7th, 2008 at 9:56 pm
Hi Gilda,
You definitely can cook mung daal on the stove without a pressure cooker. Mung daal is one of fastest cooking daals and also one of the few which doesn’t need to be soaked.
June 8th, 2008 at 5:08 am
Hello again…
Ok…thank you. So, how much longer does it take? I am so new at this it isn’t funny. I am loving it…sorry for dumb questions though…
Thank you.
G
June 8th, 2008 at 5:31 pm
Hello again G,
No question is dumb when you’re learning something new. With a pressure cooker, you can say “1 whistle”, but in a pot, you have to go by how the daal looks and feels. Mung daal tends to foam while cooking so keep the stove on medium to medium/low flame and stir frequently. You have to cook the daal until the grain is tender when you taste it. Be careful not to overcook it because it will turn into a big “clump” as it cools. Good luck!
June 11th, 2008 at 4:24 am
Wow…ok. I am scared! HAHAHAHAH!
But, I bought all the ingredients today…and well, tomorrow is ‘THE DAY’!!!
I will let you know either way what happens! Thanks for everything. You are very kind indeed.
Regards,
G
July 6th, 2008 at 6:17 pm
Hi Hetal & Anuja,
Can one use both ginger & garlic for seasoning?
July 7th, 2008 at 5:18 am
Hi Shakta,
Yes, you definitely can use both ginger and garlic - in fact, most Indian dishes use both flavors. We use each one separately in this particular instance because you can enjoy the same mung daal in 2 different ways. And, believe me, you will be amazed to see how different each one tastes.
August 18th, 2008 at 2:49 am
Hi
I wanted to know how much is 2 cups of water in liters ? I am a bit confused about the water. How much water needs to be added in the pressure cooker ? Can you kindly let me know the exact proportion for the dal ?
Thanks
Arvind
August 18th, 2008 at 4:27 am
Hi Arvind,
We use a 8 oz cup measure as a standard for our recipes. So 2 cups of water will be .47 liters of water. I would go with 1/2 liter just because it is easy to measure. Good Luck!
August 29th, 2008 at 9:25 am
wooooo hooooooo. I made it and it was YUMMMMMMMMMMMY.
Thanks a million
Arvind