Mung Daal

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.

0 thoughts on “Mung Daal

  1. Hi,

    Thank you for sharing your recipes! I want to know if it is standard to put onions and dried red chiles in moong dal? We love adding those two ingredients but no moong dal recipe I have found has those ingredients…

    1. Hi Taryn,

      There is nothing wrong with putting onions or dried red chilies in moong daal – even if you can’t find a recipe out there that does it. I would add the dry red chili into hot oil and then saute onions in the oil before adding the cooked daal.

  2. After years of prodding from my wife hearing “WHY DON’T YOU COOK!” I stumbled upon your website and tried this dal. It’s a personal favorite and was really quite straight forward. I cooked the whole thing myself w/o any help and the kids (+ the wife in silent disbelief :)) are lapping it up.

    T H A N K Y O U!!!

    I’m actually looking forward to trying some other stuff from your site ..

    ps: I think I messed up on the jeera. They became black – got to be quicker with those guys!!

  3. Thank you for the recipe! I’ve just tried it (did the ginger version, but with tomatoes) – it turned fantastic, so flavourful! And it tasted very similar to the mung dal I used to have during my stay in South India last year. I’ll definitely try other recipes you’ve posted.

  4. Hello, I just discovered Mung Daal. What is Parathis and the other thing you can substitute for rice?

    I love Indian food. My doc, Dr. Mehta told me of your site. I am anxious to try making it. I just got confused when you each did something different. One added garlic and one added cilantro. Is that the only difference. I love both. I love adding tomatoes and spinach.

    Could you clear up for me. I only want vegetarian style. I do use eggs and fish and milk.

    Paula K

    1. Hi Paula,

      Paratha or Chapati are Indian unleavened flatbreads. We have a video if you look in the “Breads” section of the website. The difference in the two daals was the flavorings. One used mustard seeds with ginger and the other was cumin seeds with garlic. The written recipe is on the page for you to compare if you like. You can definitely add tomatoes and spinach.

  5. Hey Hetal & Anuja,

    Thank u so much for all ur fun n easy recipes. Well,I’ve started cooking since a year now and ur website show me the curry helps me a lot…hope my cooking gets better with ur help 🙂

    Best Rgds….

  6. hi anuja and hetal, i absolutely love your recipes,you make the traditional indian food seem so simple to cook.i’ve tried a lot of your recipes and loved the result.thanks a lot again:)

  7. Hi Hetal and Anuja!

    I would encourage my fellow SMTC fans to try and substitute the oil in this recipe with a generous dollop of pure Desi Ghee. It adds a whole new dimension to the daal (the delicious smell wafting out of the kitchen is just captivating). In my Rajasthani family, nothing can ever can replace desi ghee 🙂
    Happy cooking, lots of love.

  8. Great receipe Hetal & Anuja….great work with the other receipes too. I know that I can always rely on your website to try something new and still make it decent to great level.

    I had a question in regards to the pressure cooker. I have tried various brands Hawkins and Prestige but all of those gives issues after some point. One of them gives a whistle every five seconds the other one gives every 20-30 mins. So I wanted to know, which brand you guys use and which is the best to use for day to day use. Thanks again for the great receipes.

  9. I watched your video and decided to make both versions. For both of them I used butter instead of oil and I added onions. For Heta’s version I omitted the asafoeteda and since I didn’t have curry leaf I substituted fenugreek leaf. For Anuja’s version I added a bell pepper and squeezed the juice out of the grated ginger, discarded the pulp, and just used the juice (no icky garlic chunks!) I served both with LOTS of cilantro and some mango chutney. My family loved it. I have a pressure cooker but I am too afraid to use it. The moong dal didn’t take very long to cook anyway. Thank you so much for your video and recipes.

  10. Mung Dal is one of my favorites. Thank you for this simple recipe. It turned out delicious.
    We used to get this dal every morning in our boarding school. We called it ‘Morning Dal’.

  11. Hello,

    Can I make big batches of Moong Daal and freeze it? I was wondering if it would cause it to clump after thawing and reheating?

    Thanks,

    Heather

    1. Hi Heather,

      Yes, you can definitely freeze mung daal. A bit of advice though…cook it a little less so that you can still see the grains. You will have better texture this way once you reheat it after freezing.

  12. This evening I made this recipe x 10 for a party tomorrow, and it came out absolutely delicious!! We’ll see how the guests like it tomorrow…..thanks!!

  13. hello hetal and anuja,

    i have a quation regarding the asofoetida. i live in japan and i have tried searching the indian speciality stores here for it but haven’t been able to find it. is it possible to make the mung dal without asofoetida or are there any other ways to suctitute it. i used to have this dish with parathas in my home country and suddenly have a craving for it. thankyou

    1. Hi Syaz,
      Asafoetida has a very distinct but a very subtle taste, if you can’t find it go ahead and make it without it! It is mainly used in cooking to help in digestion.
      Enjoy the mung daal…

  14. Hi Anuja n Hetal,
    I tried this receipe, and it came out well… however i happen to add a little more salt… is there any way we can correct this.
    Thank you.

    1. Hi Maria,
      the 2 options you have are:
      -add additional water and give it another boil but it may over-cook the daal.
      -make a little more mung daal and add to this lot:)
      Hope that helps!

  15. Hi guys, you guys are fantastic – thanks for your sharing your recipes with the rest of world!

    I tried to make the daal on a normal gas hob and had a couple of questions:

    – I cooked for around 25 mins and it still felt the dal was not as soft as should be
    – I used two cups of water as suggested but had to add more water several times. Do I need to leave the lid on?

    Thanks,

    A

  16. 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!

  17. 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

  18. 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.

  19. 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

  20. 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!

  21. 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

  22. 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.

  23. 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.

  24. 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?

  25. 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.

  26. 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!

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