Have you ever been in the mood for something wholesome and hearty? Try this delicious Moong Dal recipe made with whole green mung beans. There’s not a lot of spices or fuss involved with this protein packed bowl of goodness. Enjoy this Mung Daal with rice, chapati or just by itself as a soup — absolutely comforting!
Serves – 4
Ingredients:
Whole Mung – 1 cup
Water – 3 cups
Salt – to taste
Oil – 1 tbsp
Cumin Seeds – 1/2 tsp
Asafoetida – 1/8tsp
Turmeric Powder – 1/4 tsp
Garlic Cloves – 4 large, roughly crushed
Ginger – 1/2 tbsp, grated
Curry Leaves – few leaves
Green Chillies – to taste, slit
Tomato – 1, med chopped
Cilantro – to taste
Lemon/Lime Juice – to taste
Method:
1. Wash and soak Whole Green Mung beans for about 4 hours.
2. Drain the water out and rinse the beans.
3. Add Mung, 3 cups Water and Salt to a pressure cooker.
4. Pressure cook for 1 whistle and switch off stove allowing pressure to go down by itself.
5. In a medium pot, heat Oil.
6. Add Cumin Seeds and allow them to sizzle.
7. Add Asafoetida, Turmeric Powder, Curry Leaves, Ginger, Garlic and Green Chilies. Cook for 30 secs.
8. Add Tomatoes and cook for 1 minute to soften them.
9. Add cooked Mung to the pot, bring to a boil and simmer for a few minutes.
10. Adjust salt and add Lime Juice.
11. Garnish with Cilantro (Coriander Leaves).
This recipe was easy, simple , delicious and nutritious. Thanks for the systematic video show, it does help a lot. I just added a little vegetable stock too. I enjoyed it. Thanks.
I tried the recipe it was awesome thank you so much
How can I make this without a pressure cooker?
Hi Sarah,
You can soak the moong beans for longer time say about 8 hours and cook(boil) it in a big pot with lots of water until they become soft and then follow the recipe.
Hope this help,
Rani
For those of you who can not find good quality mung beans (sometimes the stuff you find in Indian grocery stores here in USA are not good quality and some of the beans are very tiny and they won’t soften even after hours of cooking), try Whole Foods. They have excellent quality of green mung beans. Not expensive either. Alternately, you can also try French lentils – these are small green colored lentils look almost like green mung beans but somewhat flat. But they are very delicious.
For those of us who have a difficult time locating mung beans, this recipe can be modified by using Field peas in place of whole mung. I also added 2 tablespoons of jaggery ( Indian brown sugar ) and 1/2 chopped onion. We also used Peanut oil. This soup will be wonderful for cold days and stuffy noses !
Thank you ladies for sharing this recipe !
I can’t get my very fussy 3 year old to eat anything…but he loves this recipe. I make it almost every week!
Namaste,
I have learned so much from your videos and written instructions. I seem to have a problem with the pressure cooker…the curry tends to start to burn on the bottom. I have a flat top stove so the burners are flat and do not cool fast. I noticed you use a gas stove. Is there anything I can do to raise the pressure cooker from resting right on the flat burner? thank you for your help!
Hi Lakshmi,
Unlike gas stoves, electric stoves or flat top burners continue to radiate heat even though you turn them off. The only way to stop the cooking process is to physically remove the pot (or pressure cooker) from the stove.
Ooooo I loved this recepie….. I ate 3 bowls at a time(with out chapati like hetal) very yummy yummy:) thank u guys for giving me the delicious idea to impress my hubby:)
Namaste Anuja&Hetal:Ilike your recipe presentations.I will apply your methods to sharpen my cooking skills.
Hello Anandu,
Thank you so much for the compliment 🙂
Cheers!
hi>Im polish and I live in London 5 yers>I love indian food and now i try make somthing in my kitchen 4 for my family>thanks for fantastic recipts>emilia
Hi Emilia,
We’re so glad you are finding SMTC useful. Indian food is definitely quite a change from Polish food. Let us know if you have any questions.
in my previous comment i failed to mention how beautiful you are. i think this is a winning and quite marketable combination. your show me the curry show would open up viewers’ tastebuds as well as their hearts to the culinary wonders of indian cooking.
namaste
Hi Cynthia,
Thank you so much for the compliments and we are very humbled by the viewers comments 🙂 . You definitely put a BIG smile on our faces today 🙂
NAMASTE: when will you get your own show on THE FOOD NETWORK? i suggest there is a tremendous need both for your personalities and your food to liven and spice up the channel.
thanks for all the deliciousness.
great recipe
hi hetal and anuja,
Could you pls put up the traditional method of preparation for drumstick recipe made in besan atta and buttermilk. I have tried many times but it does not turn out like my mom:( and thts one of my fav item.
thanks Rads
Hi,
You advertising from iTunes plays over your videos. You can hardly hear your commentary.
Please look into this.
Cheers
Hi Hetal & Anuja. I love your receipes. For someone who doesn’t do alot of Indian cooking this site is heaven. The videos help so much.
My question for you is: What if you are in a rush and don’t have time to soak the daal for 4 hours, what are some other options?
Also, several months ago I had asked when you would do a video for gujarati shrikand?
Thanks,
Priti
Hi Priti,
Please check out our tip video for quick soaking beans: https://34.233.61.50/tips/quick-soak-beans-tip.html
Shrikhand is still on our very long list to do 🙂
Hi friends,
this recipe is for how many people? please don’t forget to write how many can be served with this?
because when i cook, it’s for one guy and that;s me. 🙂
Hi Kedar,
Sorry, forgot to mention it. This recipe will serve 4.
Hey
Can i include onions as well…
regards
Hi Shobana,
You can use onions if you like, however, try it the first time as the recipe states. You will be surprised by the flavor the ginger, not being masked by the strong flavor of onions.
thanks for the great recipe, i love this daal too, i also add 1-2 crushed cloves (laung, lavang) in the tadka and believe me its adds lot of flavour to this daal.
Hi,
Would whole mung be the same as brown lentils?
Hi Carol,
Whole Mung is green, oval and plump. Brown lentil (also known as Masoor) is brown, round and flat.
Hi Hetal & Anuja,
This recepie was awesome. simple and easy to make. infact i tried all your daal recepies and it taste great. thanks to you both for those yummy dishes.
I have a request! can you show us some healthy recepie to make for toddlers. especially rice /daal /soup varities. its so difficult to feed my fussy child and i really want to give some variety in food. hope you can help us.
A million thanks to you both.
We do have a few things like:
-Mung daal Khichdi
-Daal Soup (minus the spices)
-Quinoa Soup (mashed up if the baby does not have teeth)
-Potato Stew
Pav Bhaji (bland)
-Most of the daal minus the spices
We also have a few more coming up soon!
Hi hetal and anuja,
Recepie looks simple as well as tasty.i will try this and give you the feedback soon.
Nicki5
nice and very different receipe, thanks. i have a question you both(hetal and anuja) you gals are from kerela? answer pl.
finally very good.
bye
Hello Hetal and Anuja,
I tried this recipe today and it tastes like anything… I used to cook mung but the traditional gujarati way by adding jaggery… but this recipe is awesome and very tasty and it was very refreshing for us… and also I am trying to reduce weight… I see this recipe as awesome meal…
Thank you,
Priyanka
Sour buttermilk is the gujju way to do it!! Skip the tomato!
“Khaatta mug”
Correct they taste awesome
Hi Hetal, Anuja
This recipe is really nice but for a change if you add buttermilk instead of water then its really tastes great
Hi Tejal,
Sure, next time, will add the buttermilk and try it. Thanks.
I LOVE whole green moong dal!! :)Never had it prepared this way though.. In kerala,we prepare a traditional dry dish to go with rice… I hope Anuja can relate to it :)Its super simple.
Boil green grams with salt ( can pressure cook it too ).Then cursh some garlic,small onions,dry red chillies. Heat oil(say 4-5 tbsp), crackle some mustard seeds,saute the crushed ingredients.. when nice aroma of garlic nd onions come…add the boiled gram and mix well. Check for salt. Spice it up using pepper. Garnish with a sprig of curry leaves. 🙂 That’s it!
We use coconut oil for this. It’s called ‘CHERU PAYAR MEZHUKUPURATTI’.. which means ( literally) small grams smeared with oil 🙂
-Ria
Wow, that seems like a delicious variation. Will definitely try it. Thanks!