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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:

  1. Wash the Mung Daal and put it in a pressure cooker.
  2. Add Water, Salt, Turmeric and cook until one whistle sounds.
  3. Remove from the stove immediatly and release the pressure by holding the cooker under a cold water faucet.
  4. Heat Oil in a small fry pan.
  5. Once the Oil is hot, add the Mustard Seeds and allow them to pop.
  6. Add Asofoetida.
  7. Add in the chopped Ginger, Green Chili and the Curry Leaves. Cook for 1 minute and add it into the Daal.
  8. Cook the Daal for a few minutes to let it come to a boil.
  9. Add Lemon Juice and Cilantro, mix well and serve.
  10. Enjoy with Chapatis, parathas or with rice. Serves 2.

Tips:

  1. 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.
  2. Mung Daal is quick to cook and does not need to be soaked, so no pre-planning required.
  3. Mung Daal is very easy to digest and an excellent source of protein.
  4. For a variation, add finely chopped tomatoes and onions (same time as the ginger) and notice how the taste changes.
  5. For anyone under the weather – this is the perfect “chicken noodle soup” for vegetarians.
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