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Indian Style Spicy Mung Beans (Moong Dal)

Ingredients:
1 cup whole dry mung beans
2 tsp. ghee, butter or oil
1 tsp. cumin seeds
1-2 tsp. turmeric
½ tsp. cayenne
½ tbsp. ground coriander
1 tsp. ground cumin
1 medium onion, finely sliced
1 tbsp. fresh ginger, grated or minced
1 large tomato, diced
1 tsp. sea salt (or to taste) fresh ground black pepper
3-4 jalapenos or green chilies, finely chopped ¼ cup fresh parsley or cilantro, chopped

Directions:
Rinse mung beans under cold water & place in a bowl. Cover with several inches of cold water & soak for 6 hrs. or overnight. Drain, rinse & set aside. Heat the ghee, butter or oil in a large saucepan over medium heat. Add cumin seeds & stir & fry for 1-2 mins. Next add ground spices & stir for about 15 seconds, then add onion, ginger & jalapenos to the pan. Fry until onion wilts & begins to brown. Add beans & 1-1/2 cups water. Bring to boil, immediately reduce heat & simmer, partially covered until the beans are just tender (about 20-30 mins.) Add more water if needed to keep the beans covered. Add tomato & salt & pepper. Simmer for another 15-20 mins. or until beans are soft & liquid is mostly absorbed. Adjust seasonings, stir in parsley near the end of the cooking time. Makes 4 servings.

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