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Mung Dal
Mung beans are very small green colored dried beans.
The great thing about them is they need very little soaking time,
and cook in about 1 hour. They are
also easier to digest than larger beans.
This recipe goes together quickly, so it's important to have all the ingredients measured and prepared before you begin to cook.
What you need
- 1 cup dried mung beans
- 1 1/2 tbl oil
- 1/2 tsp mustard seed (brown if possible)
- 1/2 tsp turmeric
- 1 tbl lime juice
- 4 cups water
- 1 tsp fresh minced ginger
- 1 tsp sea salt or kosher salt
- 1/2 - 1 tsp coriander powder
- 1/2 - 1 Jalapeno finely chopped
- 1/2 bunch fresh cilantro
How to make it
- Soak mung beans in 4 cups of water for 2 hours. Drain.
- Heat oil in heavy skillet, add mustard seeds. When they pop, add turmeric, lime juice and drained beans.
- Add the ginger and 4 cups of water. Cover and cook over medium - medium low heat until just tender for approximately
1 hour.
- Add salt, Jalapeno and cilantro and cook for an additional 15 minutes or until beans are very tender.
Additional fresh cilantro is a nice garnish.
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