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…
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
- 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.
- 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.