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 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
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
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.
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.