Bhugi Dal ( Easy Mung )

Total Time
1hr 30mins
Prep 1 hr
Cook 30 mins

Its a sindhi dal, found in a magazine...submitted by Roma ghosh...its different...and very easy to prepare.

Ingredients Nutrition


  1. Soak the mung dal in water for 1 hour, drain and keep aside.
  2. Heat water in a pan, add salt, turmeric and the soaked mung dal.
  3. Cook the mung dal on low flame with closed lid until all the water has evaporated and the mung is cooked but not soggy.
  4. Remove from fire, transfer to a serving dish and sprinkle the rest of the spices.
  5. Heat oil in a small wok crackle the cumin seeds in it and pour it over the dal.
  6. Sprinkle chopped cilantro and serve with sindhi Phulkas or paranthas and mixed vegetable pickle.


Most Helpful

Didn't work for me -- everything turned into a tasteless mush and I had to chuck it out. Maybe I did something wrong but I did follow instructions to a "T". Sorry!

montevinas April 09, 2009

I am a Sindhi girl and I was quite surprised to see this recipe because we've never made green dal this way. You gave me food for thought and knowing my family's taste buds, I decided to make a few additions to this recipe. I used the following ingredients: 1 tsp. turmeric powder, 1 tsp. amchur or dry mango powder, 1 tsp. cumin powder(freshly powdered), a little less than 1/2 tsp. red chilli powder, 1 tbsp. cumin seeds, 1 cup whole green moong lentils(soaked in water for 30 minutes before using), 2 medium onions(finely chopped), 1 inch fresh ginger(finely chopped), 5 cloves garlic(finely chopped), 2 bay leaves, 2 medium tomatoes(chopped), 1 tsp. dhania powder, 1 tsp. black mustard seeds, 4 sprigs of fresh curry leaves(washed and torn), 1 green chilli(slit) and 1 tbsp. olive oil. I made this in a pressure cooker. So, what I did was I heated the 1 tbsp. of oil in the cooker and then tossed in the mustard and cumin seeds. Once they stopped popping, I added the curry leaves, bay leaves and green chilli. After stir-frying for 20 seconds, I added the chopped ginger, garlic and onions, and, stir-fried them until golden brown. Then, I folded in all the dry masala powders and stir-fried the mixture adding a little water to prevent it from sticking to the bottom of the cooker. Once I did this and the aroma was all over my kitchen, I folded in the tomatoes and added some water, stirring this and letting it cook for about 5 minutes on medium heat. Then, I folded in the drained green lentils and added water(water must be added depending on the consistency you would like for the dal; I used about 5 cups), covered the cooker and let it pressure cook upto 3 whistles. We enjoyed this served hot over rice alongwith raita on the side:) Thanks for sharing and I hope you try it my way. It was an Ace and we'll be making this regularly now on.

Charishma_Ramchandani April 03, 2006

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