Used in a number of Indian dishes including dahl, tikki, tadka and patties.
Mung beans (split)
None known. Non-GMO. Gluten-Free.
How to use
Soak for 30 minutes. Drain and cook 1/2 cup dahl in 2 cups clean water for 20 to 25 minutes over medium heat, partially covered.
1 cup moong dahl (soaked 2 hours in cold water)
1/2 tsp. turmeric
1 tsp. salt
3 tbsp. vegetable oil
1/2 tsp. ground cumin
2 tsp. garlic flakes
1 large shallot, diced
Garam masala or red chilli powder (optional)
Plain basmati rice for serving (optional)
1. Put dahl, turmeric and salt in a large soup pot, add 7 cups water and bring to a gentle boil, stirring.
2. Turn heat very low and cover pot with the lid slightly ajar. Skim off and discard any foam that rises. Cook for about 45 minutes, until quite soft. Taste and adjust salt. For a smooth, velvety consistency, puree dahl in a blender, then return to pot. If you prefer some texture, just beat with a whisk for a minute or two.
3. Make the tadka: Heat oil in a small skillet over medium-high heat. Add cumin, chilli, garlic and cook until cumin is fragrant and garlic is lightly coloured about 1 minute. Add shallot and continue cooking until shallot is softened, about 1 minute more. Pour contents of skillet into a pot and stir into the dahl.
4. Transfer to a serving bowl. Sprinkle with a pinch of garam masala or red chilli powder and/or serve with basmati rice if desired.
Store in an airtight container in a cool, dry place, away from direct sunlight for less than 24 months.