This recipe is one of my personal favorites. Besides being healthy and delicious, split moong dal cooks very quickly right on the stovetop. No need for soaking ahead of time or using a pressure cooker. This easy recipe is just perfect for entertaining those last minute guests and can be made in a pinch. Split moong dal is a great source of protein especially for vegetarians.
Split moong dal is derived from whole green moong dal (also known as the mung bean) which is native to India.
SPLIT MOONG DAL WITH GARLIC
2 cups split moong dal, washed and drained
3-4 large garlic cloves, finely minced
1” piece of ginger, peeled and finely minced
3-4 small green Thai chilies, slit in half lengthwise
2 plum tomatoes, small dice
juice of ½ fresh lemon or lime
salt & pepper, to taste
½ tsp turmeric
½ tsp black mustards seeds
½ tsp cumin seeds
pinch of asafetida (hing)
5-6 fresh curry leaves
2 tbsp oil
freshly chopped cilantro for garnish
In a large soup pot on high heat, add 4 cups of water and the split moong dal. Bring to a good boil, cover, reduce the heat to simmer and let cook until the dal is tender but not mushy (10-12 minutes). With the heat on very low, add the chopped tomatoes along with the turmeric, lemon juice, salt and pepper. Mix well to combine all of the ingredients.
In a small saucepan on medium high heat, add the oil and when hot, very carefully add the mustard seeds. When the splattering stops, add the cumin seeds. Reduce the heat to medium and add the asafetida, green chilies and curry leaves. Next, add the ginger and garlic. After about a minute or so, carefully add this entire flavored oil mixture to the split moong dal. Garnish with the freshly chopped cilantro and serve with warm chapatis and fragrant Basmati rice.
This recipe could be made using any dal such as toor dal, masoor dal, chana dal or your favorite type of dal. But remember that cooking times will vary according to the type of dal used. Also, feel free to add your favorite vegetables (such as spinach or carrots) instead of tomatoes.