Dry Mung Dal
Dry Mung Dal – spicy yellow mung dal, so light and fluffy that it perfect for warmer days along with some puri, Gujarati kadhi & rice!!
Yellow mung dal is one of the easiest dal to cook. It cooks super fast and is so light on your belly. It is protein and fiber rich. There are many different ways I make yellow mung dal and this one is my absolute favorite. Many people say that it is tricky to get that perfect texture when you make dry yellow mung dal. It can get super dry or mushy if not done right. But do not worry, I got the perfect recipe for you right here!!
This dal comes together super quick and requires just few basic ingredients. This gluten free, dairy free, plant based dish is absolutely delicious. You can certainly snack on it, or it is best when served with either puri or two ply rotis along with mango ras!! I love to pair it with some Gujarati Kadhi and plain rice. That combo is super comforting!! This recipe surely has that spicy kick to it because that’s how it tastes the best. However, you can certainly tame the heat down if you want to make it kid friendly.
I have couple more Yellow Mung Dal recipes lined up, but until then I urge you to try this!! If you end up making it and liking it, tag me on Instagram @myvegetarianroots. I would love to see your recreation of this plant based goodie!
Happy & Healthy Eating
Dry Mung Dal
Ingredients
- 1 cup Yellow Mung Dal
- 2 tbsp Oil
- 1¼ tsp Thai Green Chili & Ginger Paste
- 1¼ tsp Minced Garlic
- ½ tsp Mustard Seeds
- ⅛ tsp Asafetida
- ½ tsp Turmeric Powder
- 1 tsp Cumin Coriander Powder
- ½ tsp Red Chili Powder
- 1 tsp Salt
- ½ tsp Garam Masala
- ¾ cup Water
- 2 tbsp Freshly Chopped Cilantro
Instructions
- Wash and soak yellow mung dal for 2 hours.
- Once soaked, get rid of all the water and keep it aside.
- Heat oil in a flat wide pan. Add mustard seeds. Once popping, add asafetida.
- Immediately add thai green chili & ginger paste along with minced garlic. Saute on low/medium heat till raw smell of garlic disappears. Do not burn/brown the garlic.
- Add turmeric powder, mix well and cook for few seconds.
- Add soaked/drained yellow mung dal. Mix well.
- Add ¾ cup of water or just enough so it comes to the dal level.
- Add other spices along with salt. Mix well.
- Cover it and cook on low/medium heat till all the water evaporates and dal is cooked. When you press dal between your fingers, it should break and feel a little grainy, not mushy.
- Once dal is cooked, turn the heat off and fluff it with a fork. Sprinkle some freshly chopped cilantro and carefully mix, making sure you do not break the dal. Too much mixing will break the dal or will make it mushy.
- Serve them with puri and mando ras, or kadhi and plain rice, or two ply rotli, or phulka rotli.
