Green mung daal is another simple lentil soup side dish. This one is made with whole green mung beans and tempered with slightly burnt garlic and spices! Vegan Gluten Free Recipe. Jump to Recipe
Green Mung Daal With Burnt Garlic Tadka
- 2/3 cup (140 g) green mung beans (soaked 2 hours to a day)
- 2 cups (500 ml) water
- 1 teaspoon oil
- 1/2 teaspoon (0.5 teaspoon) mustard seeds
- pinch of asofetida
- 1/2 teaspoon (0.5 teaspoon) coriander powder
- 5 curry leaves
- 5-6 cloves (5 cloves) of garlic chopped
- 1 dry red chili pepper
- 1/4 cup (40 g) onions chopped
- 1/4 teaspoon (0.25 teaspoon) black pepper or to taste
- 1/2 teaspoon (0.5 teaspoon) turmeric powder
- 1/2 teaspoon (0.5 teaspoon) salt or to taste
- Rinse the soaked mung beans and pressure cook with 2 cups of water for 2 whistles. Wait for the pressure to go down by itself before opening the pressure cooker.
- For the tempering, heat the oil in a medium pan on medium low heat until hot.
- Add the mustard seeds. Once they start to sputter, add in the asofetida and curry leaves.
- Add in broken dry red chili, garlic, coriander powder and turmeric and mix well.
- Cook on medium low heat until the garlic starts to turn golden brown.
- Add in the onions and cook for another 2 minutes.
- Add the cooked beans to the tempering or the tempering to the beans pan and mix well.
- Add salt and black pepper to taste and cook the beans soup for 3-4 minutes so that the soup can pick up the flavor of the tempering.
- Serve hot with rotis or rice, garnished with fresh cilantro leaves!