Moong Dal

(Indian simmered mung beans)

Yield: 4-6 servings

Basic Steps: Sauté → Simmer

Heat the ghee or oil in a large saucepan over medium flame. Add the cumin and turmeric and sauté briefly till fragrant and absorbed by the oil. Add the onion and sauté till wilted and beginning to brown.
Add the moong dal and water. Bring to a boil, then reduce heat and simmer until dal is tender yet still firm, 35-45 minutes. Add more water as necessary to keep beans just covered.
Add salt and pepper to taste and simmer another 10-15 minutes until desired tenderness is reached. Remove from heat and stir in cilantro. Adjust seasoning and serve.

Try using other dal for this recipe: toor dal, masoor dal, urad dal. Cooking times will vary.
Add chopped hot chilies or a pinch of cayenne pepper for some added heat.
Other possible additions: 1-2 tsp minced gingerroot; 3 or 4 curry leaves; a pinch of asafoetida (hing) powder; 1 cup of chopped tomatoes; 1 bunch of chopped spinach. Use your imagination.
A little tamarind water (made by mashing tamarind pulp with water and straining) or amchoor (green mango powder) is sometimes added to impart a sour flavor. You can substitute a squeeze of lemon juice.
The beans can be lightly mashed before serving if you like.

This is a basic recipe for a simple simmered dal. Serve as a side side dish to any Indian meal.
Moong dal is often eaten as a breakfast dish in southern India, along with rice porridge.
Also spelled mung dal.