Saturday, 29 December 2012

Mung Dhuli Dal...for the sick and the healthy

I love dals...ever since I was a babyall of themequally... whichever way made they are madeand in India we have tons and tons and tons of ways to make our lentils...with different tempering, with greens, with veggies, with meathot, sour, sweetthis Mung Dhuli Dal/ Yellow lentils have quite a bad rep among peopleit’s known as the dal for the sick people since it’s the easiest of dals to digest...its the easiest or rather the fastest of dals to cook as wellused in regular dal curry, soup, khichdi ( rice cooked with lentils, considered comfort food) , fried snacks, halwa (an Indian dessert) 

Mung Dal Soup mmskitchenbites

Mung Dhuli Dal


  • Mung Dhuli Dal/ Split yellow skinless mung, 1 cup
  • Water, for soaking 1 cup, for cooking 1 cup
  • Salt, to taste
  • Turmeric, ½ tsp

For tadka/tempering:

  • Desi ghee (clarified butter) or Oil, 1 tbsp
  • Cumin seeds, ½  tsp
  • Hing/Asafoetida , a pinch (optional)
  • Ginger, grated, ½  tsp
  • Garlic , finely chopped, 3 cloves
  • Onion, finely chopped, 1 cup
  • Tomatoes, finely chopped, ½  cup
  • Coriander Powder, 1 tsp
  • Garam Masala , about ¼ tsp (optional)
  • Green chillies, stems removed but left whole, 2

  • Fresh green Coriander, for garnishing
  • A squeeze of lemon juice (optional)


Wash and soak the dal in water for about 10-15 minutes. 

Drain the water, use fresh water for cooking and pressure cook the dal for one whistle with salt and turmeric. 

You can also cook the dal in a pan – boil it with salt & turmeric with a little more water for about 15 to 20 minutes, until tender and thickened. Add more water, if required, to prevent drying out but also ensure that the dal doesn’t lose its shape and become all mushy.

In a frying pan. heat ghee. Add hing fry it for few seconds and then add cumin seeds. 
When they  start crackling, add onions. 

Fry till light golden brown, add garlic and ginger. Keep stirring so the paste doesn’t stick to the bottom of the pan and cook for 2-3 minutes at low flame. 

Add tomatoes and coriander powder .Cook it till the tomatoes go mushy & oil starts separating. 

Pour this tadka  in the dal vessel along with the garam masala and green chillies (stems removed, but left whole). Mix well and heat the dal for another minute and remove it from the flame. 

Garnish with coriander leaves and a squeeze of lemon.

  • Change tempering : just with cumin seeds, garlic and dried crushed fenugreek leaves or all as above minus the onions
  • Change ingredients : Sauté the above ingredients for tempering, add chopped veggies of your choice, sauté , add dal and cook as normal OR add fresh chopped up fenugreek leaves or spinach leaves OR cook in half coconut milk + half water
  • Make soup: add veggies of your choice and cook in chicken stock
  • Make Khichdi: Add about half a cup of soaked rice along with the dal, without or without veggies


  • Not a  class on dals/pulses/lentils but just wanted to ensure you know which dal I was talking about – it is the first one (yellow in colour). The others can be made the same way however need a longer soaking and cooking time.

Split skinless Mung < Split with skin Mung < Sprouted Mung < Whole Mung

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