Tasty mung dhal
The other day I picked up a bag of mung dhal - a kind of lentil I had never cooked with before. Since the package lacked even basic instructions, I did a little googling and came across this recipe for whole mung dhal that sounded simple and promising.
I more or less followed the recipe, except I don’t think I cooked things quite as long as I was supposed to (have I mentioned that patience is not one of my strong suits?). Regardless of my hurrying it along, the dish came out to be absolutely delicious. I served the dhal over whole-grain basmati rice. The side dish was a curry spinach concoction I cooked up while waiting for the lentils to cook.
2 opinions for Tasty mung dhal
VnV
Mar 19, 2008 at 10:42 pm
Mung dal is one of my favorites. It is bright yellow and cooks faster than toor dal or chana dal. It helps to soak it ahead of time in water. Southern Indians make “kosmari” - a salad with mung dal soaked in warm water for about an hour, and grated carrots or cucumber or raw mango, which is delicious. Mung dal + spinach is great too - funny you chose to have the same combination. Some day I will post a series of very simple recipes on my blog.
Chef Erik
Mar 28, 2008 at 4:41 am
I wish I could cook Indian better, I’m going to try this tomarrow night :)
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