Mung Bean Dal

There are a multitude of dal recipes out there, using different beans, pulses and spices. I've only made a few recipes, but this one has become one of my favourites at home. I can't take credit for it. It's from a beautiful cookbook called Plant Based India by Dr. Sheil Shukla. I adapted it to be a larger portion (not that large, the recipes in the book don't make enough for leftovers really) and re wrote it basically for myself - as I do with any recipe that I make often enough. (I always refer to my own notes, and not an actual cookbook once something is added to my repertoire.) I love this Dal with rice and naan, but I always like to have another curry along with it. Curried potatoes and peas, palak tofu, rajma, are a few things I've had with it. Indian food generally begs to be a spread of several dishes in my mind. 


Recipe Notes:
The recipe is really simple, though you might have to go grab a few spices/ingredients to make it. If you make a lot of Indian food then you might have some of the ingredients on hand already. A note about a few of them.

Curry Leaves  - For the longest time I made my curries without this ingredient, mainly because I never really saw them available. Lately they seem to be in every grocery store I go to. In big bags, and really affordable. You definitely could get them at an Indian market if there are any near you. The best thing is, I toss the whole bag right in my freezer, and it lasts what almost feels like indefinitely. I haven't made this particular dish without the curry leaves, but I think you'd still have something tasty in the end without them. If you can get your hands on some however, they are just really fun, smell incredible and add an authentic touch to home cooked Indian food. 

Black Mustard Seeds - The first time I made this, I couldn't find black mustard seeds and used yellow instead. I googled - it said use more yellow than is called for, as they aren't as pungent. I have since found and made this dish with black mustard seeds however, as intended. I'm pretty sure I like it better with the black, but I can't be certain it isn't just in my head. Moral of the story, use black if you can, yellow in a pinch. 

 Asafetida (Asafoetida) - What is Asafetida? The internet says: "Asafoetida (Ferula asafoetida) is the dried sap — or gum resin — obtained from the roots of Ferula plants. It’s commonly dried, ground into a coarse, powder. While it’s native to Afghanistan and Iran, asafoetida is commonly used in Indian cuisine, where it’s referred to as hing. As a seasoning, asafoetida is known for its strong, pungent odor, which is due to its high concentration of sulfur compounds. In fact, due to its unpleasant smell, it’s sometimes referred to as stinking gum"

When I first purchased this spice, I was certain I hated it, because the smell is pretty strong/pungent and I can't say it smells "good". I've had the jar in my cupboard for a couple of years to be honest, and I am using it in my curries lately. The recipe calls for an optional pinch - so not much at all. I always like to think it makes a difference, building nuance and depth using a variety of spices - but certainly leave it out if you don't want to use it/can't find it. 

Cinnamon Sticks - OK so Cinnamon Sticks are a pretty ubiquitous ingredient, but I've noticed lately how EXPENSIVE they are. I really like using them in this recipe, and when I make golden milk - so I do tend to have them on hand. While I haven't tried this recipe using just a pinch of ground cinnamon instead - I don't see why you couldn't. The sticks do add a lovely aesthetic to the dish - they look beautiful tucked into the dal, but if cost is a concern and you already have the ground stuff - try a pinch. I'd guess an 1/8th or 1/4 tsp at most. 

Lime and Cilantro - I like to squeeze in some fresh lime juice, and then even have some lime wedges along side. You could always use bottled lime juice in this recipe. It is cheaper, or even lemon. Fresh is really lovely in this dish though. I think the cilantro can be an optional ingredient. It's definitely delicious - but I think you can still make this recipe and enjoy it if you didn't want to spend the money on cilantro or couldn't find it. There is ground coriander in the recipe, which is the dried seed of cilantro, so you're getting some of that flavour in that context anyhow. (though not identical obviously)

Mung Beans. I soak these overnight - or even a bit longer. They soften up a lot, and then need very little cooking time. Not a step you can skip, so while the recipe comes together really quickly once the beans are soaked, you do have to plan a bit ahead. 

Then it's simply a matter of adding garlic, ginger, spices to a pan with oil. Adding tomato, the beans and water. This recipe doesn't even require chopping an onion. Measure out the spices, chop the tomato, garlic and ginger. Easy. 

The image on the right is once the mung beans are fully cooked. I top them with water and simmer. Then taste and if beans are still not softened, I just add a bit more water. You want to reduce it, but not completely. It should still look a bit "soupy", like the image on the right.