Mug nu dhal (moong bean dhal)

This is my version of a very common gujarati dhal. Whenever I eat it, I have lots and it makes me extremely happy.

The ingredients are similar to the previous recipe of kala chana.

  • 300g dried mung beans
  • 2 litres water
  • 1 large white onion – dice finely
  • 2 teaspoons grated ginger
  • 3 large cloves garlic – crushed or sliced very finely
  • 2 fresh green chillies – sliced finely
  • 3 tbs groundnut oil
  • 1 large dried red chili (optional. Gives a different heat flavour. Dad swears by them)
  • 2 large dry bayleaf
  • 1 tsp cumin and 1 tsp mustard seeds (or if you feeling experimental swap these with fennel seeds which also give a lovely flavour)
  • Small pinch of asafoetida (hing)
  • 7 green cardamom pods
  • 7 cloves
  • 8 peppercorns
  • 1 large cinnamon stick
  • 1 tsp turmeric (hurder/haldi)
  • 1.5 tsp chili powder (or to taste)
  • 2 tsp salt
  • 1.5 tsp coriander cumin powder (dhana jeeru)
  • 2 tsp sugar or 1 tsp jaggery (ghaur)
  • 200g ripe red tomatoes – cut into very small dice
  • 6 curry leaves
  • 1 dried mangosteen flower (kokum)
  • Lemon juice (to taste)
  • Coriander to garnish

Preparation

  • Wash the beans thoroughly then boil in a pressure cooker with the 2 litres of water for about 25 mins. The beans should be very tender when cooked.

Cooking

  • In a large heavy based pan, over medium heat add groundnut oil. Add red chili and bayleaves and wait for them to start sizzling
  • Add cumin/mustard seeds (or fennel) and wait for the seeds to sizzle and pop
  • Add a very small pinch of  asafoetida. This is supposed to stop the spices from burning.
  • Add onions and cook until they are translucent and have started browning at edges. This can take as long as 10 mins. Don’t rush!
  • Add chilies, garlic and ginger and cook for 2 mins
  • Add the cloves, cardamon, cinammon and cook for 30 seconds
  • Add the spices and jaggery/sugar and combine thoroughly
  • Add tomatoes, mix and let tomatoes reduce slightly as you stir the mix
  • Add the curry leaves, then add the cooked beans plus all the water it cooked in
  • Add the mangosteen. This gives it a slight acidic taste
  • Stir very thoroughly and bring to the boil. Then reduce to a simmer and cook for at least 20 mins
  • Add the lemon juice
  • Check if there is enough salt for your tastes. If not, add more. If you have too much salt you can add lemon and sugar to counteract it.
  • Once cooked serve with rice or rotlis. It can even be eaten on it’s own with some yoghurt.
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2 thoughts on “Mug nu dhal (moong bean dhal)

  1. Pingback: Urad (black lentil dhal) | Chili Paper Chains

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