Bountiful Beans/ Lentils and peas/ Vegan Recipes

Mung Dal

Mung dal

This recipe for mung dal is adapted from Julie Sanhi’s Classic Indian Vegetarian and Grain Cooking. Similar to dal made of red lentils, this is kind of a cross between soup, stew, and sauce, and is good scooped up with fresh flatbread.

Serves: 4 to 6

  • 1 cup mung beans, rinsed and sorted
  • 3 1/2 cups water
  • 2 tablespoons safflower or olive oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon freshly grated ginger
  • 1 or 2 green chilies, mild or hot, seeded and minced
  • 3 to 4 tablespoons minced cilantro
  • Salt to taste

In a medium saucepan, cook the mung beans in gently simmering water until soft, about 1 hour. 

Heat the oil in the skillet. Add the remaining ingredients and cook over medium heat, stirring, until fragrant, about 5 to 7 minutes.

Add to the mung beans and cook for 10 minutes. Serve hot as a side dish with vegetable curries or grain dishes.

Variation: To add more substance, add a scrubbed or peeled and diced potato or sweet potato, and/or bite-sized pieces of cauliflower to the mung beans about halfway through their cooking time. If you do, add more water as needed and use a small soup pot rather than a saucepan.

Mung beans

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