Discover the heartwarming flavors of Nepali cuisine with our delightful recipe for Moong Dal! This comforting dish, made from split mung beans, is not only rich in nutrients but also incredibly simple to prepare. Perfect for a cozy family dinner or a quick weeknight meal, Moong Dal is a true crowd-pleaser that will transport your taste buds to the vibrant streets of Nepal. With just a handful of ingredients and a few easy steps, you can create a dish that’s both satisfying and bursting with flavor. Ready to impress your loved ones? Let’s dive into the world of Nepali Moong Dal!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Nepali
Serves: 4 servings
Ingredients
- 200g split mung dal
- 1 liter water
- 1 teaspoon turmeric powder
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 2 green chilies, chopped
- Salt to taste
- Fresh coriander for garnish
Instructions
- Rinse the split mung dal thoroughly under cold running water until the water runs clear, removing any dirt or debris.
- In a large pot, combine the rinsed mung dal with 1 liter of water and turmeric powder. Bring the mixture to a boil over medium-high heat.
- Reduce the heat to low and simmer the dal, stirring occasionally to prevent sticking, for approximately 20-25 minutes until the lentils are soft and completely broken down.
- While the dal is cooking, prepare the tempering (tadka). Heat ghee or oil in a small pan over medium heat.
- Add cumin seeds to the hot ghee and let them sizzle and become fragrant for about 30 seconds.
- Add chopped green chilies to the cumin seeds and sauté for an additional 15-20 seconds.
- Once the dal is cooked and has a creamy consistency, pour the hot tempering over the dal and stir well to incorporate.
- Season with salt to taste and mix thoroughly.
- Transfer the dal to a serving bowl and garnish with fresh chopped coriander leaves.
- Serve hot with steamed rice or traditional Nepali flatbread (roti or chapati).
Tips
- Rinse Thoroughly: Make sure to rinse the split mung dal under cold running water until the water runs clear. This step removes any impurities and helps achieve a better texture.
- Cook Low and Slow: After bringing the dal to a boil, reduce the heat and let it simmer gently. Stir occasionally to prevent sticking and ensure even cooking. The longer you let it simmer, the creamier the dal will become.
- Perfect Tempering: When preparing the tempering, allow the cumin seeds to sizzle until fragrant. This enhances the overall flavor of the dish, making it aromatic and delicious.
- Customize the Heat: Adjust the number of green chilies based on your spice preference. For a milder version, you can remove the seeds from the chilies before adding them.
- Garnish Generously: Don’t skip the fresh coriander garnish! It adds a burst of freshness and color that elevates the dish.
- Pair it Right: Serve your Moong Dal with steamed rice or traditional Nepali flatbread like roti or chapati for a complete and satisfying meal.
Nutrition Facts
Calories: 246kcal
Carbohydrates: g
Protein: 12g
Fat: 8g
Saturated Fat: 4g
Cholesterol: 15mg
