Split Moong Bean Dal (Dhal) Recipe
We are grateful to Dr. Govinda and his wife, Pramila, long-time friends of the ashram and both graduates of the TTC and ATTC, who live in Nassau and brought this delicious dish as prasad (a food offering) on the 6th night of our Navaratri celebrations in October.
Easy to prepare and wonderfully nutritious, this split moong bean dal (dhal) can be eaten on its own or with rice. Unlike many dal* dishes that are stew-like, this one is dry. You might need to take a trip to an Indian grocery for a few of the ingredients, but it will be well worth it. Enjoy!
- Dal refers to both beans and legumes and to a dish made from them.
1 cup yellow split moong beans
1 tbs vegetable oil
1 tsp mustard seeds
1/2 tsp cumin seeds
10-12 curry leaves chopped
1/4 tsp hing (asafoetida)
1/2 tsp dry urad dal (white lentil)
1/2 tsp dry channa dal (split baby chick peas)
optional: lemon slices and/or grated coconut
- Rinse the moong beans
- Boil water, then add moong beans and continue boiling until cooked, yet still slightly firm (around 12-15 minutes). Do not overcook or they will become mush. Set aside.
- Heat up the oil.
- On a medium temperature, add mustard seeds, cumin seeds, curry leaves, hing, urad dal, and channa dal. Stir/toss for a couple of minutes, until the dals are brown (the mustard seeds might pop); the heat will encourage the aromas and full flavors to emerge.
- Add the cooked moong beans and stir to mix the flavors.
- Season with salt and pepper to taste
Serve on its own or served with rice and a refreshing side salad. You can also season with fresh lemon juice or grated coconut to taste.