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Mung dal recipe with Mung Beans

Mung dal is a healthy and lighter dal good for digestion and warmth. You can make it with a fea ingredients only and enjoy with rice or Roti.
Print Recipe
Cuisine Indian

Equipment

  • 1 Pressure Cooker You can also use Instant pot or slow cooker to make this dal

Ingredients
  

  • 1 cup Mung Beans
  • 4 cups water
  • 2 tbsp Cooking oil or Ghee
  • 1 onion, finely chopped
  • 3 garlic cloves, minced or chopped finely
  • 1 inch Ginger piece minced or finely chopped
  • 2 green chilies, chopped finely (Optional)
  • 1 tsp cumin seeds
  • 1/2 tsp Turmeric
  • 1/2 tsp Garam Masala
  • Salt to Taste

Notes

  1. Start by washing the Mung beans thoroughly under running water. Before cooking, fill the container with mung beans and check the clarity of the water. Permanently remove all the dust and debris from the Mung beans.
  2. Soak them for about 15-20 minutes. Once soaked, drain the water and set the beans aside.
  3. Add the Mung beans and water to the pressure cooker. At this stage, add the turmeric and salt.
  4. Add half a teaspoon of cooking oil. If there is a foam, skim it off with a large spoon. Let it boil for 3-4 minutes in the open.
  5. After 3-4 minutes, close the lid of the pressure cooker and cook for about 4-5 whistles. Turn off the heat but don't open the lid yet.
  6. When all the steam is released, check the ming beans to see if they are soft or need more cooking. Add more water if required. 
Preparing the Tempering
  1. Heat the oil or ghee in a pan over medium-low heat.
  2. Add the cumin seeds, and when the cumin starts spluttering, add the onions. Cook them until translucent.
  3. When the onions are cooked and the color changes to light brown, add the garlic and ginger.
  4. Sauté on medium-low flame for 3-4 minutes until the garlic turns golden brown and fragrant.
  5. At this point, add any dry spices, such as coriander powder and garam masala. Mix it with the onions, garlic, and ginger,
  6. Immediately add green chilies and tomatoes.
  7. Cook the chopped tomatoes until they soften and release their juices, about 5-7 minutes.
  8. Add the tadka to the cooked Mung beans and their cooking liquid. Mix well and let the dal simmer for another 10 minutes, allowing all the flavors to meld together.
  9. If the dal is too thick, add a little water to reach your desired consistency. Season with salt to taste.
  10. Garnish with corriander leaves for fragrance and extra flavors.