Soupy daal made with mung beans and mild spices like turmeric and ginger powder.
1 cup of washed split or whole mung bean
½ tsp turmeric
½ tsp ginger powder
½ tsp cumin seed
A pinch of asafoetida
1 tbsp 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).