Among so many veriety of Daals this daal is most used and easy to digest and easy to cook.
You can buy Moong beans and, Moong Daal in any Indian and some grocery stores also.
This daal is split Moong beeans with the green shell removed. You can buy polished, unpolished or with the green shell. The recipe shown here is of Yellow unpolished daal.
I buy unpolished, even though the daal does not look as yellow, which is not processed.
Direction to wash: Make sure to wash the daal: – Put the daal in a bowl and pour water to cover. Use both hands to rub and clean. Rinse and wash again. The water will be slightly cloudy as you wash. Wash about 3 times.
This Daal, as a grain is used in many dishes such as Khichari, Vada, Mixed Daal and more.
Most daals are cooked almost the same way but different regions of India will have different recipes.
You can start out with this simple one and modify or alter to your taste. The ingredients seem like so many when you look at the recipe but most of them are in the Spice box- if you are using one. Spice Box is a main item in almost all kitchen in India.
All Daals cook better if soaked for any where from 10 Minutes to Over night. All daals need soaking
Moong Daal needs about 10 to 15 Minutes of soaking. The daal quantity will almost double once cooked.
All daals are mainly given Tadka -tempering-after cooked. This really brings the aroma and flavor.
If you are using the Instapot or the Pressure Cooker, please check the notes in the Instruction section
Put moong daal in a bowl, add enough water to cover, rub with your hand to clean the daal. Do this until the water runs almost clear. About three times
Soak daal in two cups of warm water for about 10 minutes.
Heat about two to three cups of water.
Add soaked daal and the water from the bowl.
Turn the heat to medium or low-medium. There will be foam on top which you can scoop it out-this happens in all grains
Let the daal cook till daal grains are split and broken- add more water if needed from the balance.
Once daal is broken up, add the spices(save Cilantro and Coconut for serving time), Ginger chili paste and cook for anothe 5 minutes.
In a small pot with Handle- tadka pot if you have- put oil and heat at medium heat, in about two to three minutes, add the Whole seeds, take the oil off the stove and add chili powder and curry leaves- be careful as they may splatter- and then pour it over the Daal.
Add cilantro and Coconut on top as garnish and serve. Daal tastes better when served hot with Roti, Rice etc.