Also known as split yellow gram, yellow moong dal is moong beans dehulled and split into two. It is rich in protein and dietary fiber, easy to digest and unlike other beans, doesn’t lead to flatulence.
this recipe is quick and simple with minimal preparation, cooking time and ingredients
- Goes very well as an accompaniment to an Indian meal.
- Can be used as a sandwich filler with some finely chopped cucumber, tomato and onion.
- Mash it and mix with paprika or even hot sauce for a piquant and wholesome pate.
1 Cup yellow moong dal
1/2 Cup water (or as needed)
1 Teaspoon turmeric
1 Teaspoon chilli powder
1 Teaspoon black mustard seeds
2 Dry red chillies, broken
1 Teaspoon asafoetida
1 Tablespoon oil
Salt to taste
- Wash and soak the moong dal for 2 hours. The water for soaking should reach just above the level of the dal. (See pictorial reference below)
- After 2 hours, you will notice that the moong dal has absorbed most of the water. (See pictorial reference below)
- In a bowl, combine the turmeric, chilli powder and salt.
- Heat oil in a nonstick frying pan.
- Add the mustard seeds. As soon as they splutter, add the asafoetida followed by the dry broken chillies.
- Next, add the turmeric-chilli-salt mixture and stir for a few seconds
- Now, add the moong dal and just enough water to cover it. (See pictorial reference below)
- Stir once, cover and let the dal cook on low heat for about 10 minutes.
- Check or doneness.
- Once cooked, cover and let the moong dal sit in its own steam for about 10 minutes before transferring to a serving bowl.
Raw Moong Dal
Soaking the Moong Dal: Notice the water level is just above the dal.
Soaked Moong Dal: After 2 hours, the moong dal will become plump, having absorbed most of the water.
Cooking the Moong Dal: Again, notice the level of water. Just covering the surface of the dal, not more.
Cooked Dry Moong Dal: The end result.