Serving
(click to enlarge)

 Split Mung Beans
India - Moong Dal
Serves:
Effort:
Time:

Preprep:		 4+ main 8 side
easy
1 hr soak
1/2 hr simmer
Total		 Moong Dal is one of the most frequently prepared dishes in India. It's tasty, certainly not bland, but not complex, so it goes well.with a more complex side or as a side for a more complex dish (Indian or Western). You're probably familiar with green Mung Beans as the source of Chinese beansprouts. Moong dal, which is yellow, is those same beans peeled and split Picture.





1

4
1/2
6
1


1
7
2
3
1
tt 		c

c
t
oz



t
cl
T
T
t
Moong Dal
(split mung beans)
Water
Turmeric
Onion
Chili Serrano
(orig 2 plus 1/4 t
red pepper)
Ginger Root
Garlic
Cilantro
Oil (orig ghee)
Garam Masala
Salt
    Prep
  1. Soak MOONG DAL in 2 cups water for an hour, drain.
  2. Halve the ONION lengthwise and slice thin. Chop CHILI fine, chop GINGER fine, chop GARLIC fine, chop CILANTRO fine, mix all.
    3. Run
  3. Bring 4 cups water to a boil, add Moong Dal and TURMERIC. Simmer until done (about 30 minutes)
  4. When Dal is nearly done, heat oil in a large saute pan. Saute Onion / Chili mix slowly until onion is translucent. Add GARAM MASALA and saute another minute.
  5. Add the Moong Dal to the Sauté and SALT to taste. The final consistency should be like a very thick soup.
    6. Serve
  6. Serve with rice and a side, or as a side.
    7. .
NOTES:
  1. If you can't get Moong Dal, use Urad Dal (made from similar size black beans). Lacking that, use red lentils, but cut the soak and cooking time waaaaaaay down.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch

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