Mung Dal | ISKON

ISKON recipes are always delicious.

ISKON Mung Dal

This Mung Dal so tasty – like most of the recipes from ISKCON, it is unexpectedly delicious. Loads of ghee gives the dal a glorious taste – ghee and mung go together so well. Also the dal is roasted with turmeric and asafoetida before cooking, emitting a delicious aroma.

You might also like to try similar recipes, such as Kancha Mung Dal, Mung Dal with Ghee and Spices, and Kerala Mung Dal with Ghee.

Browse Mung Dal recipes here and here, and here. Other Indian recipes are here, or find inspiration in our Summer recipes here.

ISKON Mung Dal

Easy ISKCON Mung Dal

Cuisine: Indian
Prep time: 5 mins
Cooking time: 60 mins
Serves: 4 – 6 people as a soup, 6 – 10 people as dal with rice etc,  depending how you use it

1 cup Yellow Mung Dal
7 cups water
1 cup chopped tomatoes
3 medium zucchini, chopped
5 Tblspn ghee
1.5 Tblspn ginger, minced
1 green chilli, diced small or minced
0.25 tspn hing (asaephotida powder)
1.5 tspn turmeric
2 – 3 tspn salt or to taste
fresh coriander or other green fleshy herbs for garnish

for tadka
1.5 Tblspn Cumin Seeds
1 Tblspn Black Mustard Seeds

In a large saucepan place 3 Tblspn of ghee, the turmeric, asaephotida powder, and mung. Fry for 30 seconds on medium heat, and add the vegetables. Fry for 1 minute more.

Add the water, salt, fresh chilli and diced ginger. Bring to the boil and then cover, lower the heat and let the dal simmer for 1 hour until the beans have dissolved into a thick soup.

In a small skillet add the remaining ghee. When hot, add the cumin seeds and black mustard seeds. When the seeds start to crackle, wait some seconds to allow the mustard seeds to pop and pour the mixture into the pot of dal. Stir through, garnish with herbs and serve hot.

ISKON Mung Dal

recipe notes
Thin the dal to your desired consistency if it is too thick.

Feel free to use less ghee – perhaps 1.5 Tblspn for the initial roasting of the mung dal, and  1.5 for the tadka.

The zucchini is optional – I often make it without.

This recipe makes a generous amount. Feel free to scale the recipe down if needed. The dal will also freeze well.





24 thoughts on “Mung Dal | ISKON”

  1. What a beautiful dal. 🙂

    Hope all’s well where you are. I’ve been listening to the news today. Absolutely horrified with what’s going on in Victoria. And to thing that 50% of all the fires are arson! It makes me angry, and sad at the same time.

    Thank you so much Maninas. We are all in shock, everyone. I could not sleep much last night. How do these things happen?

  2. Dal is great comfort food, and also an excuse to try out your new pans.:)
    Maybe we can see the results of test driving the new blender too….

  3. What a Dal!
    we usually call it LSD – Life Saving Dal!
    Now that M and m are in Mumbai (another m); I will be practicing Dal Making! Thanks for the details!

    LSD – lol. I am going to use that with my friends. Come around for some LSD. Hehehe… Your beautiful new daughter – you must be over the moon. She is so very beautiful.

  4. Surely not a tablespoon of salt?!

    It does say 1 Tblspn, but yes it sounds a lot. I didn’t use that much. Also I cook with Celtic Sea salt which is a mineralised sea salt with a lower percentage of actual sodium chloride in it. It doesn’t taste so “salty” in larger amounts. I think I will alter the recipe, thanks for pointing it out.

  5. i love those photos!!! enjoy your cookware. i’ve never met an ISCKON recipe that wasn’t lip-smacking good.

  6. What beautiful cycling photos! And aren’t you lucky with your new saucepans and rediscovered “new” cookbook”…the dal looks delicious.
    You are very quiet(still)…life a bit hectic? Hope you are doing well? (Hope too the temperatures have cooled down..)

    1. As much as I have been denying it for the past week, Autumn is here. Beautiful weather and the touch of colour just appearing on leaves. Sigh. It is always hard to let go of the last threads of summer, but I have to say that Autumn is Adelaide at its Best.

      Yes, quiet in the blogosphere, but busy with lots of other projects. I will try to post again soon. Thanks for asking, Ronell.

  7. Its been a while J, how are you doing..was meaning I should drop a line!..hope everything is going good..sad to know about the fires..take care…

    dal looks stunning! usual great picture..

    1. Thanks Ranjani. I am glad that you like it. your blog is great too and I thank you for leaving your comment so that I could find it. I love your choli recipes, and will be trying them soon.

  8. Thanks for your lovely comment, Ganga. We too had the Cape’s premier cycling event 2 weekends ago. THe Cape Argus Cycle Tour. Apparently it was the most difficult one ever because of the unusually high winds. My dad, as sick as he is spent 7 hours marshalling at the bottom of boyes drive. I love your pics, they somehow seem to convey the buzz of the spectators, and your dal looks yummy too

  9. errrm, don’t get rid of that train cake recipe book – i’m definitely going to be needing it soon!!

  10. Wow! I just came across your blog because of one of the chickpea features & was enjoying browsing through, but now I am so happy to see this recipe!
    This is a dish I used to cook often but that was over ten years ago! I lost the book and never replaced it & sadly since the reissue this one is no longer included.
    There was also a creamy curry with cauliflower as I seem to remember & some wonderful rice pudding with cardamon pods. If at all possible I would love to have those recipes again too!

    Thanks for posting this great mung dal.
    Love the blog, definitely an inspiration 🙂

  11. I was looking up the good ole’ ISKCON dal recipe when I came upon your blog — and what a pleasure! This recipe (and its variations) are like an old friend to me. Looking for something old, I found something new! Now I get to poke around at all the other interesting items in your blog.

    By the way, I am a huge fan of hing, and prefer it to onions and garlic — for a variety of reasons. It is not merely a substitute, but truly has its own pungent virtues. Great for that savory sulfur element! Curls the nostril hair and makes me smile. 🙂


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