Dal is an easy Indian-style bean dish that is perfect with rice, as a side dish, or served in a wrap. Dal can be made with any type of lentil, but in this post we’ll share with you our recipe for how to make mung bean dal.
Dal can be made with split yellow peas, with red lentils, brown lentils or mung beans, which are featured here. These cute little green mung beans are great to have around. Not only are they very wholesome, featuring high fiber, protein, and iron like most beans, but they cook relatively quickly too, making for quick meals. And in Traditional Chinese Medicine, mung beans are thought to have a cooling, draining effect on the body, which can help with skin issues and clear toxins from the body. All that and they taste delicious, too! This mung bean dal recipe was one of the first recipes posted on my first blog almost four years ago, and it’s just as good today as it was back then.
Mung bean dal is the perfect companion for our Indian Feast series. We’ve got recipes for vegetarian samosas made with phyllo dough AND vegetarian samosas made with a homemade dough! You can also find a tangy and awesome Homemade Chutney Recipe, and our super popular Cilantro Yogurt Sauce.
Quick Mung Bean Dal
2 Tablespoons coconut oil
¼ cup minced onion
2 cloves garlic, minced
1 Tablespoon grated fresh ginger
1 teaspoon ground coriander each and brown mustard seeds
½ teaspoon each black pepper and whole fennel seeds
¼ teaspoon each ground cardamom and ground cinnamon
3 cups cooked mung beans (see note for cooking directions)
¾ cup coconut milk
1 Tablespoon soy sauce
- In a large skillet, heat coconut oil over medium-low heat. Add onion and cook for five minutes. Add in garlic and ginger, and cook until garlic browns. Add spices and stir to combine.
- Reduce heat to low and add beans, coconut milk and soy sauce. Stir to combine and simmer for 15 minutes, adding more liquid if necessary to keep mixture soupy.
- Let stand for 10 minutes before serving.
Yield: about three cups dal, or 4-6 servings
Notes: This recipe calls for cooked beans, but if all you have is dry, here is how to cook mung beans: Rinse beans in cool water. Add to a large stockpot and cover with water. Add a stamp-sized piece of kombu seaweed (optional) and bring to a boil. Lower heat, cover, and simmer on low for 20-30 minutes. If overcooked they will become a bit mushy, but that’s perfect for this recipe. Drain off any excess water, and season with a few generous pinches of salt. Cooked beans will keep for about a week, and they can also be frozen for up to six months.