Moong Dhal (Mung Bean Dal)


Having your mother cook for you is one of those rare pleasures to truly cherish. I only see my mother a few times a year and I try my hardest not to shadow her every move. Or to annoy her too much with endless requests for her to make our favourites.

If your mother’s cooking repertoire is anything like mine, the fare is homely, rustic even. But nothing could compare. I ran around my mother jotting this recipe down as she sprinkled, tossed and stirred.

The moong dhal (Indian mung beans) are a lovely military green and available from Indian stores and spice shops. Mine are from Durban; I haven’t spotted them in Cape Town but if you have, do tell us where to find them.

Ingredients

250 ml moong dhal beans

1 litre cold water + extra for cooking

2 T oil

1 T ghee or butter

1 onion, sliced

1 t cumin seeds

1 t fresh ginger, grated finely

3 cloves garlic, smashed and chopped

1/2 t cayenne pepper (optional)

2 green chillis, slit

1/2 t turmeric powder

2 T chopped, peeled tomato

125 ml coriander, washed and chopped roughly

Salt, to taste

Method

Clean (this means remove any grit or impurities) and soak the moong beans in cold water overnight and leave in a cool place or hot water for 1 hour prior to cooking.

In a pot on medium heat, add the rinsed beans as well as enough water to cover it by at least 5 centimeters. Once the pot comes to the boil, lower heat and cook on simmer until done, that is soft but not mushy – 25-30 minutes. Add more water as needed. Beans should have absorbed most of the water by the time they are cooked.

If you have a pressure cooker this process will be quicker, especially if you do not have time to soak the beans.

While the moong beans are cooking, heat a frying pan on medium. Add oil and ghee and fry onions till starting to turn translucent. Add cumin, ginger, garlic, chillis, turmeric, cayenne and stir well. Cook for a minute or two. Take off the heat.

When the moong dhal is ready, add the pan of spiced onions to the pot, as well as 1 cup water, salt, the coriander and tomato.

Cook on low heat until it thickens a little – 10 minutes. I like a dhal, like my mothers which is quite ‘saucy’, so you may need to add more water and adjust seasoning acoordingly.

Serve over basmati rice or scoop up with hot rotis. Pickles on the side are a must!


Print pagePDF page
By | 2017-05-08T12:27:10+00:00 July 25th, 2012|Food, Indian Food Easy Peasy, Recipe Index, Recipes, Soups & Stews|21 Comments

21 Comments

  1. Meeta July 25, 2012 at 6:37 am - Reply

    I love my mother’s cooking and like yours she makes some incredible dal dishes. Love this!

    • Ishay July 26, 2012 at 10:34 pm - Reply

      Thanks Meeta – those wonderful, comforting dishes of our childhood that the fine dining can never compare to.

  2. Paula Cristina neto August 9, 2012 at 11:52 am - Reply

    looks sooooo delicious, but too complicated. 🙂

    • Ishay August 12, 2012 at 7:52 pm - Reply

      It’s easy Paula, really 😉

      • Paula Cristina neto August 14, 2012 at 12:51 pm - Reply

        Naaaa 🙂

  3. Khuzzy August 11, 2012 at 12:25 pm - Reply

    Mmmmm. Ming Dahl or Mug as its called in my culture, is one of my husbands favourite dishes. I’ve learnt to this all in one pot thing. I add water, all spices mentioned by you above, fried onions into a pot, close the lid. Simmer it for about an hour, uncover, add ghee and I’m done. Just thought I’d share that with you so you can try it some time. 😀

    • Ishay August 12, 2012 at 7:51 pm - Reply

      Hello! Thanks for the comment- I really appreciate that tip. A huge fan of a good short cut. Hope you visit again soon 🙂

  4. Nicola August 17, 2012 at 9:07 am - Reply

    LOVE Moong Dhal, but haven’t made it before – going to try your recipe this weekend 🙂 I picked up some Moong Dhal at Fargos x

    • Ishay August 21, 2012 at 6:00 pm - Reply

      Hope you enjoyed cooking this Nicola 🙂

  5. Nicola in Ireland August 30, 2012 at 8:05 am - Reply

    I love dahl, I really want to make this & for once I have all the ingredients. For another recipe I soaked the mung beans for 3 days. I had loads left over so I froze them. Have you any idea of the quantity of these 3 day pre soaked mung beans I should use for this recipe? Thanks Nico

    • Ishay September 2, 2012 at 11:32 pm - Reply

      Hello Nicola! Thank you for writing. I’m not familiar with that method, so sorry not to be able to assit with that. Do hope you enjoy making the recipe 🙂

  6. sushmita September 17, 2012 at 3:53 pm - Reply

    Hi,Thats nice recipie. In India after boiling the dal, we usually apply tadka to it, and that enhances all the flavour. We use Moong dal once in every week either for preparing moong dal khichdi for infants , moong dal Chilla, Moong dal halwa, or simple moong daal Salad. Anyways Thanks for sharing the recipie. looking for more 🙂

    • Ishay September 17, 2012 at 5:17 pm - Reply

      Hello, thank you sharing that! Happy cooking

  7. Richard October 23, 2012 at 6:36 am - Reply

    Hey Ishay,

    Just done a story on Atlas Trading in Bo Kaap and I’m 90% certain they sell moong dhal.

    Cheers
    Rich

    • Ishay October 23, 2012 at 11:46 am - Reply

      Thanks for the info Rich. Atlas Trading- love them!

  8. Farzana October 31, 2012 at 12:08 pm - Reply

    Yes. I have not cooked Moong b4 but will definetly try this, luckily i bought some a few weeks ago…Cape Spice in landsdowne road.

  9. Carey February 8, 2013 at 1:25 pm - Reply

    Namaste, thank you for this recipe, bought a packet ages ago and couldn’t find an authentic recipe to make it. Absolutely love Indian food, particularly North Indian Balti, drooling now….:)

    • Ishay February 8, 2013 at 3:28 pm - Reply

      Namaste and thank you. I hope you enjoy making this dish. It’s such a comforting dish.

  10. terry June 7, 2013 at 7:01 am - Reply

    Namaste Ishay, a big thanks. will enjoy while listening to Bollywood hot hits her in Asia. Miss Victory Lounge and Bangladesh in Chats-W and all back there.

    • Ishay June 7, 2013 at 7:36 am - Reply

      Hello Terry! Ah, the memories. Thank you for writing 🙂

  11. Brain September 28, 2015 at 3:01 pm - Reply

    Ilove these simple delicious dishes, and healthy too, had green bean/potato curry once, divine

Leave A Comment