Serving
(click to enlarge)

 Split Mung Beans
India - Moong Dal
Serves:
Effort:
Sched:
DoAhead:		 4+ main  
**
2 hr
Yes		 Moong Dal is one of the most frequently prepared dishes in India. It's delicious on its own, but not overly complex, so it goes well.with an accent side dish, or as a side for a more complex main dish (Indian or Western). It's made from the same mung beans used for Chinese beansprouts but in a split and peeled dal form.





1
2
6
1/2
1/4
7
2
1/4
3
1/2
3
1
2/3 		c
c
oz

in
cl
T
t
c
t
T
t
t 		Moong Dal (1)
Water
Onion
Chili Serrano (2)
Ginger Root
Garlic
Cilantro
Chili Powder (3)
Water
Turmeric
Oil or Ghee
Garam Masala (4)
Salt
    Prep   (1 hour)
  1. Soak MOONG DAL in 2 cups Water for at least an hour, longer if it's old, drain and rinse.
  2. Quarter the ONION lengthwise and slice thin. Chop CHILI fine. Slice GINGER very thin and chop fine. Crush GARLIC and chop fine. Chop CILANTRO fine. Mix all with Chili Powder.
    3. Run   (40 min)
  3. In a sauce pan, mix Moong Dal with Water and Turmeric and bring to a boil uncovered (covered it'll probably foam over). Turn heat to very low and simmer covered until done - about 30 to 40 minutes depending on the consistency you want and how old your dal is. Make sure it doesn't dry out, and if there's too much liquid when done simmer it down uncovered until it as a thick soup consistency.
  4. When Dal is about done, heat oil in a spacious sauté pan, wok or kadhai. Stir in Onion mix and fry stirring over moderate flame until onions are translucent. Add Garam Masala and fry stiring another minute.
  5. Stir the Moong Dal into the Onions and Salt to taste. Adjust liquid as needed, the final consistency should be like a very thick soup.
  6. Serve with rice and a side, or as a side.
    7. .
NOTES:
  1. Moong Dal:   This is split and peeled mung beans (the beans common bean sprouts are made from). This dal is of a fairly bright yellow color. If you can't get Moong Dal, use Urad Dal (made from similar size black beans). Lacking that, use red lentils, but skip the soak and cut cooking time way down. Note that if your dal is too old it will not cook tender. For details see our Mung Beans page.
  2. Chili:   I use a couple of Indian "elephant trunk" chilis, but not everyone can get those. A half Serrano will make this dish barely spicy - use your own judgement. For details see my Chili Page.
  3. Chili Powder: Kashmir for mild, Reshampatti for a bit hotter, or Korean for in between. For details see my Chili Page.
  4. Garam Masala:   This is the major spice mix of northern India. It is available commercially, but better made at home. For a recipe see Garam Masala.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove, in=inch

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