This Mung Dal so tasty – like most of the recipes from ISKCON, it is unexpectedly delicious.
You might also like to try a Mung Dal Kitcheri, Mung Dal Sundal, or Mung Dal with Ghee. Browse Mung Dal recipes here and here, or Dal recipes here and here. Other Indian recipes are here and here, or find inspiration in our Summer recipes here and here.
Easy ISKCON Mung Dal
Source : inspired by The Higher Taste: A Guide to Gourmet Vegetarian Cooking and a Karma-Free Diet
Prep time: 5 mins
Cooking time: 60 mins
Serves: 4 – 6 people, depending how you use it
1 cup Yellow Mung Dal
7 cups water
1 cup chopped tomatoes
3 zucchini, less if large. Peel them if they are older and the skin is tough. Otherwise, no need to peel.
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
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 beans. 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.