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Moong Dal

Makes 6 servings

Prep Time                                Cooking Time

10 minutes                              50 minutes

Prep Notes

Soak 1 cup of moong (mung) beans for at least 2 hours in water or overnight

(once soaked you will have more than 1 cup, use them all in the dish)


  • 1/8 cup olive oil

  • 5 dried curry leaves

  • 1 tbsp cumin seed

  • 1/2 tbsp mustard Seed

  • 1 tbsp ginger (minced)

  • 2 garlic gloves (minced)

  • 2 green chilies (minced) (optional)

  • 1 medium onion (diced)

  • All pre-soaked moong beans (approximately 1 1/2 cups)

  • 3 cups water

  • 1/2 tbsp turmeric powder

  • 1 to 2 tsp sea salt (salt should be added for taste)

  • 1 tsp cumin powder

  • 1 tsp black pepper

  • 1 tsp red chili powder (optional)


  1. In a large pot, heat olive oil over low heat and add curry leaves, cumin and mustard seed

  2. Cook for 10 to 15 minutes

  3. Add ginger, green chilies and garlic

  4. Cook for 3 to 5 minutes

  5. Add onions and cook until onions are translucent

  6. Add pre-soaked moong beans, then add 3 cups of water

  7. Turn heat to high and bring to boil

  8. Once boiling add turmeric, cumin, red chili powder, salt and pepper

  9. Turn heat to low-medium heat allowing to continue to boil, cover and let cook for 30 minutes.


This dish goes well on it’s own or you can add chicken to the dish.

If you have leftovers, it goes well cold in a wrap with added tomatoes, lettuce and a little cheese and/or sour cream.

Credit: Dish inspired by a dear friend of mine - Hemangini Bhatt

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