Foodie Blogroll

Wednesday, April 21, 2010

Split Mung Beans (Moong Dal)

I like having split mung beans and red lentil on hand because you don't have to soak them and they don't have to cook in a pressure cooker or cook for a long time. So if I think about it, or crave it that night I can usually whip some up. It is so nice to have a dish of this when you had a long day at work. I even brought some for lunch today, it warmed up nicely. It seems like a lot of work, but if you have a tiny skillet or two it comes in handy!!!
Moong Dal with Coconut Milk
Revised From: Jordan Kelley - Canada

serves 3-4 , cooking time 45 mins or so

1 cup moong dal (split mung beans)
4-5 cups of water
1/2 tsp of turmeric
2 tsps of coriander seeds
1 tsp of cumin seeds
1/2 tbsp of sesame seeds
3 whole cloves
4 cardamon pods
5 white peppercorn
1/2 tsp of fennel seeds
1/2 tsp of black mustard seeds
1/2 tsp of chili powder
pinch of cinnamon, asafetdia, salt
3 tbsp of olive oil
1 shallot
2-3 gloves of garlic, finely chopped
1/2 tsp of minced ginger root
2 tbsp of lemon juice
1/4 cup of coconut milk

1.Rinse split peas; soak in 2 1/2 cups water for 30 minutes.

2.Add moong beans, turmeric, 1/2 a chopped garlic, shallot, chili powder, and dab of butter to pan and saute 3-5 minutes. Add water on medium heat boil mixture until beans have broken down and have created a thick soup.

In a frying pan, dry roast coriander, cumin, sesame, cloves, cardamon pods and peppercorns for 3-5 minutes on medium heat. Seeds will darken and crackle. In a coffee grinder, chop seeds into a fine powder. Dry roast fennel and mustard seeds separately and add to mixture whole.

Then take the other 1/2 of chopped garlic, ginger and saute them with olive oil for 3-4 mins.

Then add powder, mustard seeds and asafetdia to sauteed mixture and continue cooking for 3-4 mins more.

Finally, add mixture to soup. When all is well blended add lemon juice, cinnamon, and coconut milk and stir.

Let mixture sit for a while to let all of the flavours blend together.

Garish with chopped cilantro. Serve over rice.

I know, I know, the photo could really use the cilantro! I had some but it wilted, and for some reason I just can't grow it. Now if you were talking about rosemary, or sage, or dill, I have a ton of that growing...I can just run out in the yard and snip some. How do you keep you cilantro from going bad so quickly?


  1. Wow, amazing flavor profile. Caradmom, tumeric, coriander. Never had this before, but would like to try it. Cheers!

  2. Oh I tried this about a month ago and fell in love with it immediately! I have all the ingredients so I think I might make this for dinner tonight! Thanks!

  3. Now this is GOOD!!!!
    I love these flavours and this is a a must.
    Thank You, I will try this this week!!!

  4. You know that is exactly the reason why i always carry split mung daal and red lentils, they just cook so fast! This daal looks very yummy and flavorful.

  5. Lazara, I hope you do try it. I thought maybe it would be too much for my family, but they liked it.

    Sook, Happy to remind you again. I know the weather warm, but it's still good comfort food!

    Ward, thank you! I hope you enjoy it, let me know!

    PJ, Great minds...we seem to think alike on a lot of things! lol! thanks!

  6. This reminds me that I still have a packet of mung beans in my cabinet....need to cook up something with it....nice recipe. Cheers!

  7. Yeah, split mung bean is much easier to cook compare to lentil or dhall. And it tastes as good though! The addition of coconut milk really brings out the flavour and it's very aromatic too. You can actually double the rice! haha... This recipe is simply delicious! Bravo. Enjoy your day and have fun!
    Regards, Kristy

  8. I would love that with paratha...mmm...delicious.

  9. I am into Indian food - so I will like this dish. Give me some Roti or Naan now and I can tuck in immediately.

  10. This is so good with chapati too.. your spice tray would come into good use here :)

  11. voilà une recette bien originale que je ne connais pas mais que j'aimerai beaucoup essayer
    bonne journée

  12. I hate admitting it, but I've never eaten mung beans. Maybe it's time for me to branch out. I love lentils. Will look for the red ones.

  13. Thanks Pete, it's nice to meet you.

    Kristy, yes, I like using coconut milk. It's a nice way to add a little something to the dish. And yes more rice!!!

    MaryMoh, Yes, sounds good, thanks!

    Tigerfish, I did have some naan with it, it just didn't make it into the photo! oops!

    3HT, My spice tray did come in handy, I love it!

    Fimère, I wish I could make it for you to try!

    Sam, You should try them it's easy to make! I should of posted all the good for you info!

  14. Yam!! That's a very intresting recipe!

  15. I love coconut milk...this sounds delicious!

  16. Such a flavorful daal..Moong daal tops my fav daal list :-) I keep cilantro in ziploc bags, which would increase their life span by a week :-)

  17. Wow, with all the spices, this will sure taste awesome.

  18. Zia Elle, yes it's an interesting recipe, but it really works with all the spices.

    Erica, thank you, the coconut milk is what makes it to me. Okay maybe not "makes" it but it is one of the things that do!

    Gulmohar, thanks you, I'll try that. I usually have it in a glass of water in the frige.

    Cheah, it was able to handle all the spices well:)

  19. I love, love, love dhal! Especially with's like crack to me. Yum!

  20. Wow!!! Totally new recipe with split mung bean to me. We always have split mung bean as a filling of our traditional sweets or sweet porridge but never have it just like the one you've posted. Thanks for that Lyndsey :D. Oh yea, seems you have a beautiful garden with amazing flowers now, you must be happy :D. I'm glad that you like my childhood story, it created some big laughs and even tears when I was writing it, it has a lot of beautiful memories and I miss my childhood so badly :D

  21. Super recipe that just radiates with spice and beautiful healthy flavors. Thanks for sharing this, Lyndsey!!

  22. TKW, hehe! I knew you'd like it!

    tatabonita, Yes, too bad we all have to grow up! :D I really enjoy reading your blog, thanks for visiting mine too. I had a wonderful childhood, lots of good memories too. I'll have to have you give me some recipes that you use for spit mung beans:D

    bentobird, thanks for your nice comment. I love using all the spices that are in this dish. Thanks for stopping by, it's nice to meet you!

  23. Wow, there are so many types of spices used for this and I bet it tastes amazing! I too love lentil dal & always have it when I eat out at Indian restaurants. This dal should also go so well with 'roti canai' - a popular local flat bread in Malaysia. Indian coffee shops here always serve the bread with dal & curry. Yummy!

  24. Wow! This dish packs a lot of flavors! And then the coconut milk calms them down a little. Delish! Wouldn't this be great with naan?

  25. Beautiful spicy and looks so difficult to make with so many ingredients dish! Yes, would be lovely with paratha, thosai and roti canai, all can be found in Indian restaurants in Malaysia.

  26. Garnish or not it sure sounds delicious!
    Have a great weekend :-)


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