Its been a while since I posted any Dahls. Here is another delicious one to add to the repertoire! Green Mung Beans / Moong Beans / Sabut Moong is a favorite bean in any shape for form. I like to Sprout the beans and use them.
This Dal curry had Sprouted Mung Beans, a few spices, onions, garlic, ginger. Well cooked Mung Beans, lentils and split peas thicken as they cool and get thick and gel like the next day. The pictured dal is a day old and hence quite thick.
If I am not cooking for the blog or book, I head to the kitchen and make me a Dal. It doesnt need much thought and comes together quickly if making quick cooking lentils or beans.
The question remains. Is it a Soup or a Stew.
More Sprouted Mung Bean Recipes.
Mung Bean Sprout and Spinach Pizza crust.
Mung Bean Sprout Bowl with Seared Carrots and Chili Lime Sesame Dressing
Spiced Mung Bean Sprouts Breakfast.
Sweet Potato Canapes with BBQ Mung Bean Sprouts.
Mung Bean Sprouts and Wheat Bread loaf.
More Dahls recipes here
Sprout the Mung Beans. rinse and keep ready. The beans will become 2-3 times the size compared to dry beans.
Make the Dal, Serve hot with rice or flat breads.
Sprouted Mung Bean Soup. Sabut Hari Moong Dal.
Allergen Information: Free of Dairy, egg, corn, soy, nut, gluten, grain.
Serves 2-3
Ingredients:
1/2 cup dry Whole Mung/Moong beans (green gram)
2.5 cups water (less or more to preferred Dal consistency)
Tempering/Tadka:
2 teaspoons oil
1/2 teaspoon cumin seeds
1/2 red onion finely chopped
2 cloves garlic minced
1 inch ginger minced
1 teaspoon coriander powder
1/2 teaspoon garam masala
1/2 tsp cayenne or chili powder (or to taste)
a generous pinch of asafetida(hing – optional)
1 medium tomato chopped
3/4 teaspoon salt or to taste
lemon juice and chopped cilantro for garnish
Variations:
Add Chipotle pepper powder or one chipotle chili in adobo sauce for a smoky Dal.
Add a Tablespoon or so cashew cream to the dal before serving.
Method:
Soak the beans overnight or 6 hours in warm water. Drain, rinse and keep the bowl covered by damp towel. Rinse every 6-8 hours until preferred sprout length. Drain and keep ready. The pictured sprouts are 2 day old. You can also use the soaked beans to make the dal. (soaked for 4-6 hrs).
In a pressure cooker or pan, add the oil and heat at medium.
When the oil is hot, add cumin seeds and let them get fragrant.
Add chopped onion, ginger and garlic and saute until golden. 5-6 minutes
Add in the coriander powder, garam masala, turmeric, cayenne, asafetida(hing) and mix for a few seconds.
Add in the chopped tomato and salt. Cook for 3-4 minutes until tomato is mushy.
Add the drained and washed sprouted beans, water and salt.
Pressure Cooker: Pressure cook on medium heat for 3 whistles, (high pressure for 8-9 minutes after the indicator is on). Let the pressure release by itself before opening.
Pan: Cover the pan, and cook on medium heat for 25-30 minutes or until the mung beans are very tender.
Taste and adjust salt and spice. Serve hot topped with fresh cilantro and lemon juice.
To refresh the daal, add a fresh tadka/tempering. heat oil, add mustard and cumin seeds and some red pepper flakes and pour over the daal.
Serve hot with Indian flat breads like Roti, Paratha, Naan, or with Rice, quinoa or pilafs. Or with crackers, bread. Thicker Dal can also be slathered on breads like hummus, or made into a sloppy sandwich with sweet peppers and slaw.
Jen
Love all your recipes!
How would you store 2-3 day old sprouted mung beans?
Richa
Rinse well, then dry and paper towels, then place in another paper towel and in a plastic bag or closed container in the fridge
Sheena
Hi! I just made this and it was so delicious, thank you for sharing the recipe. In the method you include turmeric but I don’t see it in the ingredients list, how much should I use?
Richa
1/2 tsp
Michael Halstead
How much turmeric do you add? I see it in the recipe but not in the ingredient list.
Richa
1/4 to 1/2 tsp
Katie
Hi quick Q- I’ve sprouted my mung beans and tried to cook as above but the water isn’t getting absorbed at all. Any ideas!?thanks Katie xx
Richa
It should get absorbed and some of it will evaporate. Also the soup thickens considerably when it cools/chills. The pictures are from a day later. So the soupy liquid thickens into a more gel-ish liquid. Right after done, the liquid is more watery. Hope that makes sense.
Nikita
Hi,
This looks delicious! How many cups would I use for already sprouted mung beans?
Thank you!
Richa
double the unsprouted bean amount
Souma
Just made this, turned out fantastic! I had to add a bit of water to thin it out. I’ve tried a great many dal recipes and none of them quite tasted like home until now 🙂
Keep up the good work!
Richa
yay!
Sunday Morning Banana Pancakes
I say this every time, but I really need to get on the sprouting bandwagon! I would definitely classify this as a stew, so thick and rich!
Leigh
Mine didn’t look like yours, but it was still really good! Loved the lemon squeeze.
https://www.aluminarium.com/food/breakfast-dinner/
Richa
Probably the pressure cooking, I pressure cooked mine so it was all a mushy same color mix.
Richa
which got thicker the next day to get even more even colored.
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Marie B. Corso
Where did you buy that gorgeous kadhi? I have one but not that beautiful. I use it for so many things.
I will try this recipe. I have sprouted mung beans from my Indian market in the fridge right now. They have souch nutrition.
Richa
mom got it for me from India. i have seen those in Indian stores in seattle too. awesome hope you enjoy the curried beans!
IR
Wow, please keep the Indian recipes coming! Looks amazing!
Madhavi K
Beautiful looking Dal Richa! I make it as well,except for the garlic part.