Total Time
1hr 5mins
Prep 5 mins
Cook 1 hr

A nice refreshing soupy dal that you pour over rice or eat with chapattis. I eat this at least 3-5 days a week. Their are so many different variations on the way you can spice it that it is almost like eating a different meal each time it is spiced differently.

Ingredients Nutrition

Directions

  1. Sort, wash and drain mung beans.
  2. Combine the mung beans, water, turmeric, chili, ginger, salt, ground cumin or coriander in large saucepan with a tight fitting lid and bring to a boil. Lower the flame to a medium flame and cook for one hour.
  3. Add the diced tomatoes to the mix 5 minutes before it is done cooking.
  4. Gently fry the remaining spices in butter or ghee until fragrant. Add them to the saucepan and turn off the flame. Let the spices soak into the dal mixture for 5-10 minutes.
  5. Stir the dal until it is fluffy and smooth.
  6. Serve over rice with the cilantro garnish for added flavor.

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