- one cup of washed split or whole mung
- ½ tsp turmeric
- ½ tsp ginger powder
- ½ tsp cumin seed
- a pinch of asafoetida
- 1tbsp vegetable oil or ghee
- 2 crushed cloves
- 2 whole red chillies
- salt to taste
- 3 cups of water
- Wash well and put the split mung bean in a pressure cooker or cooking pan.
- Add all the ingredients to the bean in a pressure cooker or cooking pan.
- Pressure cook for 10 minutes or until it starts whistling. If cooking in a pan, cook approximately for
- 30 minutes at medium heat or until the bean is soft and well mixed with water. Open the lid.
- Check for the thickness and consistency of that daal. You might need to boil more.
- Sauté the cumin seeds and the chopped green chillies in oil or ghee and add to the bean (optional).
- Remove from the burner.
- This bean can be often served with a side dish like ollu churma, soutschal and/or talith muji chetini.
- Note: Tadaka/Bagara/tempering is made by sautéing coriander powder, freshly grated ginger, cumin seeds, chopped tomatoes, chopped green chillies, onion and garlic. This tadaka is added to the daal for a non-traditional variation of daal. On fasting day/phaka day avoid onion, garlic and tomato. Garnish with chopped fresh cilantro.
Cultural and Religious Importance: Mung daal is cooked on occasions like Ashtami, Puranmaasi, Mehendi raat and Yagnopavit/ (Mekhala).